Chef Jack Ovens Slow Cooker Butter Chicken | Slow Cooker Recipes

Name: Chef Jack Ovens Slow Cooker Butter Chicken | Slow Cooker Recipes
Total time: 380 min
Ingredients: 1 kg Boneless skinless chicken thigh, diced into large even pieces, diced into large even pieces; 170 g Natural Greek yoghurt; 6 1/2 g Garam masala; 3 1/2 g Ground cumin; 2 g Kashmiri chilli powder; 2 g Ground turmeric; Salt; Garlic powder; Ginger powder; 3 cloves Garlic, finely grated, finely grated on microplane or box grater; 15 g Ginger, finely grated, finely grated on microplane or box grater; 30 ml Peanut oil (or other neutral oil); 56 g Ghee; 2 whole Brown or yellow onions, thinly sliced, thinly sliced; 3 cloves Garlic, finely grated, finely grated; 15 g Ginger, finely grated, finely grated; 4 1/2 g Ground cumin; 4 g Ground coriander; 800 g Diced tinned tomatoes; 60 ml Water (to rinse the tomato tins); 5 g Garam masala (added after blending); 11 g Granulated sugar; 250 g Greek yoghurt (or thickened cream for a more authentic, saucier curry); 1 1/2 g Kasuri methi (dried fenugreek leaves); 300 g Basmati rice, washed, washed; 600 g Cold water; 1 whole Cinnamon stick; 3 whole Bay leaves; 3 whole Cardamom pods; 1 whole Star anise

slowcookerrecipes.org.uk

A slow-cooker adaptation of Chef Jack Ovens' meal-prep butter chicken. Marinated chicken thigh in a smooth, spiced tomato sauce finished with Greek yoghurt.

View full recipe on slowcookerrecipes.org.uk

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Ingredients

1 kg Boneless skinless chicken thigh, diced into large even pieces, diced into large even pieces
170 g Natural Greek yoghurt
6 1/2 g Garam masala
3 1/2 g Ground cumin
2 g Kashmiri chilli powder
2 g Ground turmeric
Salt
Garlic powder
Ginger powder
3 cloves Garlic, finely grated, finely grated on microplane or box grater
15 g Ginger, finely grated, finely grated on microplane or box grater
30 ml Peanut oil (or other neutral oil)
56 g Ghee
2 whole Brown or yellow onions, thinly sliced, thinly sliced
3 cloves Garlic, finely grated, finely grated
15 g Ginger, finely grated, finely grated
4 1/2 g Ground cumin
4 g Ground coriander
800 g Diced tinned tomatoes
60 ml Water (to rinse the tomato tins)
5 g Garam masala (added after blending)
11 g Granulated sugar
250 g Greek yoghurt (or thickened cream for a more authentic, saucier curry)
1 1/2 g Kasuri methi (dried fenugreek leaves)
300 g Basmati rice, washed, washed
600 g Cold water
1 whole Cinnamon stick
3 whole Bay leaves
3 whole Cardamom pods
1 whole Star anise