Jan 08 2016
Last night our supper was butter chicken (Indian Murg Mukhani). Years ago my oldest daughter bought me an Indian cook book. I tried some of the recipes that looked good; tandoori chicken was one. My wife didn’t like it, she doesn’t like Indian curries. I can’t say I am a big fan of it.
I found this recipe for Crockpot butter chicken that sounded good for something different to have; it is a lower fat version. It is not real authentic, since for one they used Thai red curry paste. I lightened up on the curry; I just used a teaspoon of sweet curry, a teaspoon of the Thai curry and didn’t use any garam masala and I only used a few dashes of cayenne pepper.
I used heavy cream since I had it on hand and the sour cream in the photo was not in the recipe. I thought it came out pretty good; the chicken breast was a little dry. I find breast meat always seems dry done in a Crockpot; next time I would use chicken thighs.
I was not going to post this but I know some in here like Indian cooking and this is something fast and easy to have when you can’t cook outside. I had some naan bread that was good to mop up the sauce!
Link to recipe
http://www.halfbakedharvest.com/easy-healthier-crockpot-butter-chicken/
Smokin Don
