Right, I’m going to have to level with you here: I’ve never been to Kashmir. Hell, I’ve never set foot in India at all. Which is kind of a shame, you know? So really I’ve no way of knowing how authentic this dish is. I suspect it’s not very authentic to be honest, however, it is very delicious.
I’ve made it less authentic (probably) by adapting it from a recipe I found ages ago. I was part way through preparing the ingredients when a flatmate called to say that we’d have two extra people for dinner that night. So I needed to find a way to make it go a littler further. I decided to supplement a curry that was mostly chicken by adding mushrooms and butter beans. Both designed to soak up the lovely spicy flavours. Although I’ve made it made times since, I’ve never left either ingredient out since.
- 1 tbsp vegetable oil
- 25 butter or ghee
- ~600g skin on, bone in chicken portions. Thighs work especially well, legs will work too. Avoid chicken breast because it gets too dry
- 2 red onions
- 4 cloves garlic
- ~1 inch piece of pealed fresh root ginger
- 1 red chilli
- 200g button mushrooms, quartered
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp groun paprika
- ¼ tsp cinnamon
- 4 green cardomom pods, cracked
- 300ml chicken stock
- 2 tbsp tomatoe puree
- pinch brown sugar
- 400g can butter beans
- 6 tbsp yoghurt (the original recipe called for double cream instead and that works pretty well too)
- Rice or naan (or both!) to serve
- Chop and then blend the onions, garlic, ginger and chilli. If you don’t have a blender just chop everything as finely as possible – really you’re going for a spicy, oniony paste here
- Heat the oil in a deep frying pan and fry the chicken pieces until they’re browned on all sides. Put them in the slow cooker
- Add the butter to the pan and, when it’s melted, through in the quartered mushrooms. Once they’re starting to brown and the onion paste and let it fry for a couple of minutes until its starting to change colour.
- Add the spices and fry for another minute or so
- Poor in the chicken stock and ass the tomato purée and sugar. Let everything come to the boil, then reduce the heat and simmer for 10 minutes
- Pour all of this on top of the chicken in the slow cooker, making sure to cover it all nicely
- Set the slow cooker to low and let it do its job for 8 hours or so. Go enjoy your day
- Take out the chicken pieces and remove the skin and bones, they should come away from the meat really easily by now. Shred the meat and return it to the slow cooker along with the yoghurt and the drained butter beans. Stir everything and let it warm back up for another hour
- Serve and enjoy!
Originally posted here: http://unazukin210.tumblr.com/post/135313047938/recipe-slow-cooker-kashmiri-butter-chicken