Murgh Makhani (Indian Butter Chicken)
Butter chicken is one of my favorite Indian dishes. I was so excited to find a recipe where it’s cooked in the slow cooker! What could be better? I found a recipe on a blog called That Oven Feelin’ (http://thatovenfeelin.com/butter-chicken/)that I followed almost to the letter – I added a little extra heavy cream out of necessity when I realized I was about 1/4 c shy on the coconut milk. NOTE: if you buy the cans to use for this, buy two. One isn’t quite enough. Oh well, you live and learn and still end up with a delicious batch of comforting Murgh Makhani.[kitchenbug-your-recipe-appears-here-23551]
I knew I would have a busy morning, so instead of prepping then I decided to get everything all situated the night before. I mixed all my wet ingredients and spices together in a bowl with a lid and put them in the fridge until morning.
The next morning, I cubed up my chicken and onion then tossed it all in the crock pot.
Once it was in there, all I had to do was spend one long day at the office, get a filling and then head home to a complete, warm, comforting meal.
The spice on this dish was perfect! My nose did start to run after a few bites, but i ate the whole plate without needing to take a break to chug a bunch of water. I served the chicken dish on top of jasmine rice with a side of naan that I purchased at the grocery store. Of course, I got the garlic naan. You can find it in the bakery section of most Harris Teeters. You just stick it in the oven, preheated to 350, and bake for about 3 minutes. It’s quite nice! Even if you don’t think you like Indian food, give this dish a try. It’s simple and delicious and it may surprise you.