History of the Slow Cooker Butter Chicken
Butter chicken is a classic Indian dish that originated in Delhi in the 1950s. It was invented by the founder of Moti Mahal restaurant, Kundan Lal Gujral, who had the idea to use leftover tandoori chicken in a rich tomato-based sauce. Since then, butter chicken has become one of the most popular Indian dishes worldwide.
Using a slow cooker to make butter chicken is a modern twist on this traditional recipe that makes it perfect for busy weeknights or lazy weekends. The slow cooking process tenderizes the chicken and allows the flavors to fully develop for an authentic and delicious Indian meal.
Tips and Tricks for Slow Cooker Butter Chicken Recipe
When making slow cooker butter chicken, it's important to start with high-quality ingredients. Use skinless, boneless chicken thighs for the best flavor and texture. Also, make sure to use fresh spices for the most flavor. You can even make your own curry paste and curry powder at home for a truly authentic taste.
When cooking the chicken and onion mixture on the stovetop, be sure to cook it until the onion is translucent and softened. This will ensure that the flavors are fully developed before adding it to the slow cooker.
To adjust the spice level, you can add more or less curry powder or curry paste to the recipe. You can also adjust the amount of green cardamom pods used to suit your taste preferences.
Tips for presenting the dish
To present slow cooker butter chicken, serve it on a bed of fluffy basmati rice with a side of warm naan bread. You can garnish the dish with fresh cilantro leaves and a dollop of plain yogurt for a beautiful and delicious presentation.
When serving the dish, be sure to have extra naan bread on hand for dipping and scooping up the flavorful sauce. And, of course, don't forget to enjoy it with a cold glass of Indian beer or a crisp white wine.