OCTOBER STORM crockpot chicken makhani indian butter
 

made this on the Oct. storm and it was gooooooood!!!!!!!!!!! didn't have everything I need so left it out.....

The Ingredients.

2 pounds boneless skinless chicken thighs (mine were frozen solid) or any chicken part
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (left it out didn't have it)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala (can find at amazon or make your make your own, will give it out at the end)
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end, I used fat free)



The Directions.

Use a 5 quart or larger crock-pot. the cardamom pods you can put them in a little cheese cloth bundle, if you have that in the house if it's find to leave them out. Put chicken in crock-pot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods if you use them. Salt to taste, serve with white or brown basmati rice.

Please let me know the verdict.

This is so good!, but the depth of flavor is wonderful. You can tweak the amount of garam masala and curry to your own taste---it's fine to add more at the end of cooking.

Garam Masala

Ingredients:

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Yield: Makes about 1/2 cup

or if you are like me I got mine at amazon it's cheap..

I got the recipe from http://crockpot365.blogspot.com it's wonderful when I don't know what to make for dinner I go there first. Made a many of the recipe
enjoy
maria