Wednesday, September 9, 2015

Crockpot Butter Chicken



For quite some time now, my number two son has been telling me how much he loves Butter Chicken. While I truly enjoy Indian food, I had never tasted Butter Chicken. When the Fix-It-And-Forget-It Slow Cooker Magic Cookbook arrived in the mail, he was paging through it, pulled out his cell phone and photographed a page. I looked at him curiously and raised an eyebrow. He knows his momma and knew that eyebrow was a question. Butter Chicken was his response. Just flipping carelessly through the book he'd spotted a recipe for one of his favorite dishes. Well, you just know that I had to try this one.

I had all of the ingredients on hand because, as I said, I enjoy Indian food and I make Indian food, and to do so takes a wide variety of seasonings. The ingredient that I did not have, however, was the boneless, skinless chicken thighs. In fact, and brace yourselves for this one, I have never in my entire life prepared chicken thighs. I grew up eating breast of chicken and, in my advanced years, was unlikely to change. In reading this book, I did notice that, without fail, every recipe in it that featured chicken as a main ingredient used thighs. Huh. I do know from experience that chicken in the crockpot can sometimes be dry, other times downright stringy. I always chalked this up to the chicken rather than the method of cooking. In order to be true to the recipe, I bought a package of fresh, organic, boneless, skinless chicken thighs.
I cut the recipe in half and used my mid-sized crockpot, mindful of the tip I had learned from reading this book about being certain to fill the pot 2/3s full for proper cooking. I was a bit leery of the short cooking time, so did turn the temperature up to High for about 45 minutes, but it probably would have done just fine had I followed the directions exactly.
This dish was absolutely delicious. As I have no idea what Butter Chicken is supposed to taste like, I can't say if this is an exact replica of what is served in Indian restaurants, but I will say that this was one of the easiest and best tasting Indian meals I have ever made. The spices blended beautifully, and the flavor was rich, delicious, exotic, and complex, and I am also totally sold on chicken thighs. I did marinate them in buttermilk overnight, as I do with all chicken, but the chicken was moist and tender and truly delicious. I cannot recommend this dish enough. I served it over basmati rice to which I added turmeric.
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5 comments:

GratefulPrayerThankfulHeart said...

This butter chicken sounds good! I don't use my slow cooker often so I am happy to read of something new and delicious. Like you, I am not a fan of dark chicken. But I tried a recipe using boneless thighs that we liked (scheduled to post next week).

Planning to pick up more thighs and make this recipe!

Linda at Texas Quilt Gal said...

Never tried it either, although I love the name of it. My experience cooking with chicken thighs last year was not impressive, but "if you say so" I'll give them a try in the crockie! Is the tomato taste strong?
I must order that book!

ornate splendor said...

Sounds good! Always need a new crock pot recipe. Will have to try it (need to get out of a recipe rut!).
Catherine
(latest follower of your blogging adventures!) :)

Mary@mydogsmygardenandmary said...

Thanks so much for this wonderful recipe. It looks so good that I will have to try it.

Did your son like it?
Gave a great week,
Mary

kitty@ Kitty's Kozy Kitchen said...

I'd love to try this dish, too, Pattie! I think I have some chicken thighs in the freezer, but I need to check for the other spices, but I'm pretty sure I have everything!