Ingredients
Method
- To slow cook in the oven, heat an oven-proof pan on medium high. Sear the chicken in two batches. Return all chicken to the same pan, add the sauce and the potatoes. Stir to ensure everything is covered. Cover with pan lid or tightly with foil and cook 160c for 2 hours.
- If using an appliance, place chicken, potatoes and sauce into the bowl of a slow cooker and mix well. Cover with lid. Set cook time for either high 2 hours on high or low 3 hours.
- At the end of the cooking time, stir through ¾ of the cream and peas. Cover and set to keep warm until ready to serve.
- To serve, drizzle over remaining cream. Scatter over red onion and fresh coriander. Serve with steamed basmati rice OR Passage to India 90 Second Coconut Rice
Tips & Hints:
- Store cooked butter chicken in a sealed container in the refrigerator for up to 3 days. Reheat by bringing to the simmer in a saucepan for 10 minutes. Alternatively, microwave on High for 3 minutes
- To freeze, spoon butter chicken into freezer safe containers. Label and date. Cool completely before placing in the freezer. Defrost in the refrigerator overnight before reheating.
- Butter chicken makes a great freezer stash for simple dinners and snacks. Add shredded chicken and sauce to sliced bread and tasty cheese to make toasties.
- Top a pizza base with butter chicken using the sauce as the base. Sprinkle over mozzarella and onion. Or add it to a wrap with sliced cucumber, red onion, and grated carrot.
- To slow cook in the oven, heat an oven-proof pan on medium high. Sear the chicken in two batches. Return all chicken to the same pan, add the sauce and the potatoes. Stir to ensure everything is covered. Cover with pan lid or tightly with foil and cook 160c for 2 hours.
- If using an appliance, place chicken, potatoes and sauce into the bowl of a slow cooker and mix well. Cover with lid. Set cook time for either high 2 hours on high or low 3 hours.
- At the end of the cooking time, stir through ¾ of the cream and peas. Cover and set to keep warm until ready to serve.
- To serve, drizzle over remaining cream. Scatter over red onion and fresh coriander. Serve with steamed basmati rice OR Passage to India 90 Second Coconut Rice
Tips & Hints:
- Store cooked butter chicken in a sealed container in the refrigerator for up to 3 days. Reheat by bringing to the simmer in a saucepan for 10 minutes. Alternatively, microwave on High for 3 minutes
- To freeze, spoon butter chicken into freezer safe containers. Label and date. Cool completely before placing in the freezer. Defrost in the refrigerator overnight before reheating.
- Butter chicken makes a great freezer stash for simple dinners and snacks. Add shredded chicken and sauce to sliced bread and tasty cheese to make toasties.
- Top a pizza base with butter chicken using the sauce as the base. Sprinkle over mozzarella and onion. Or add it to a wrap with sliced cucumber, red onion, and grated carrot.
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