Wednesday, October 16, 2013

Crockpot Butter Chicken à la Jean-Marc

This was fantastic. I absolutely hate handling raw meat - despise and detest it really - but how this turned out made it totally worth it. A must make! Although if you don't like cayenne you might want to pull back on that just a tad. This is an adaptation of a couple of recipes, easily serves a group of six or more. (I'm still delighting in the leftovers, and I gave half of them away!)

Crockpot Butter Chicken à la Jean-Marc

3 chopped or minced onions
4 to 5 pounds of cubed chicken
3 cups of whole milk
1 1/2 cups of melted butter
3 cups of plain coconut milk
24 ounces of tomato paste
12 cloves of minced garlic
4 tablespoons of grated ginger
2 1/2 tablespoons of curry powder
2 1/2 tablespoons of garam masala
2 tablespoons of turmeric
1 1/2 tablespoons of cayenne pepper
1 tablespoon of fish or soy sauce
1 teaspoon of salt
1 teaspoon of cardamom
1 teaspoon of cumin
1 teaspoon of sugar
1/2 teaspoon of cinnamon
1/2 lime (juiced)
Rice (as desired)

1) Lord, bless!
2) Rub the inside of a large crockpot with butter or spray with cooking spray and spread the chopped onions over the bottom of the crockpot. Place the cubed chicken on top of the onions.
3) Mix the milk and melted butter together.
4) In a large bowl thoroughly blend the milk/butter mixture with the coconut milk, followed by the remaining ingredients.
5) Pour the mixture over the chicken, stir the chicken lightly, and cover the crockpot. Cook on low for 6 to 8 hours.
6) It's been 4 hours. RESIST THE TEMPTATION! (But also don't forget to give things a stir now and again!)
7) Prepare some rice.
8) Spoon some of the butter chicken over the rice and enjoy!

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