Butter Chicken, literally “chicken in butter” – a popular an indian dish that was spontaneously invented in one of Delhi restaurants relatively recently, in the 50s of the XX century. Since the taste of this dish has gained popularity all over the north of the country and among numerous tourists. After all, it is distinguished by warm softness, which is given to him by butter and heavy cream added to tomato sauce. In addition to tomato paste and butter in sauce for chicken includes medium hot pepper, traditional Indian seasoning garam masala and crumbled indian bread naan for thickening. Cook the chicken in a creamy tomato sauce in slow cooker, slow cooker, adding potatoes with onions and greenery. So you get the dish immediately with a side dish. Serve it with fresh tortillas. Nutrition value of one serving: (total 4) Calories 790, total fats 44 g., Saturated fats g., Proteins 43 g., carbohydrates 57 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 7 hours 25 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 naan cakes
- 1 red onion, sliced into thin half rings
- 450 gr small red potatoes, cut in half or into 4 parts
- 1 fresno pepper or red jalapeno, cut along in half, peeled and chopped
- 1 small bunch of cilantro, leaves and soft stems divide and chop
- 700 gr. boneless and skinless chicken thighs (approximately 6 pcs.)
- 1 tbsp. l garam masala
- 2 tbsp. l (30 gr.) Butter, cut into pieces
- 1 cinnamon stick
- 1 can 425 gr. tomato sauce
- 0.5 tbsp. fat cream
Recipes with similar ingredients: naan cakes, red onions, potatoes, red potatoes, chili peppers, cilantro, chicken thighs, garam masala, butter, cinnamon, tomato sauce, cream
Recipe preparation:
- Crush half the tortillas and sprinkle in a slow cooker with a volume of 6 l Add red onions, potatoes, chili peppers and cilantro stems. Lay chicken thighs in a single layer on top of vegetables and sprinkle seasoning garam masala, 3/4 tsp salt and a little pepper. Insert pieces of butter and put a stick of cinnamon. Top with tomato sauce. Cover and cook when weak heating for 7 hours.
- Remove the cover and set the mode to maintain heat or turn off the slow cooker. Gently stir in the fat cream, breaking chicken into large pieces; let stand for 10 minutes. Add leaves cilantro and salt. Serve with the remaining cakes.
