Butter Chicken/Makhani

Butter Chicken/Makhani and Oak Ridge Ancient Vine 2016 Zinfandel

My husband requested my Crock Pot Indian Butter Chicken/Makhani for his birthday, along with a four-layer cake: chocolate and vanilla with buttercream frosting, no sprinkles. He is very particular. Good thing I love him and it was his special day. As a reward, I chose a Zinfandel to pair with his meal.

We have tried a multitude of Butter Chicken recipes here–it is truly one of our favorites. Crock Pot, Low Carb, Instant Pot, and yes, even traditional. This is the one he requested. It is somewhat unorthodox in its presentation, but I think the spices are pretty indicative of the original dish.

Once the chicken has cooked all day, filling our home with its lovely aroma, I shred the chicken. I’m not completely sure how this came about, but the meat is so tender and literally falling apart, that it makes sense. We plate it with store-bought naan and homemade raita, and eat it almost like tacos, almost like a dip for the naan. And I add a ton of sriracha for added oomph. When we make this dish in a more traditional manner (chunks of chicken in sauce), we serve it with rice.

Wine Suggestions: I chose Oak Ridge Ancient Vine 2016 Zinfandel

White wines such as Riesling (off-dry is especially good if your dish is spicy), a Pinot Gris or a Sauvignon Blanc. Rosés and Sparkling Rosé. Red wines such as Lambrusco, and spice driven medium body reds like Sangiovese, Zinfandel, Garnacha, Carignan, Cabernet Franc, Barbera, or GSM Blends.

Butter Chicken/Makhani

Course: Main Course
Cuisine: Indian
Keyword: butter chicken, crock pot, indian, slow cooker

Equipment

  • slow cooker or crock pot

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic
  • 2 tsp curry powder
  • 1 tbsp curry paste
  • 2 tsp tandoori powder
  • 1 tsp garam masala
  • 1 tsp cardamom
  • 1 tsp salt
  • 1 can tomato paste
  • 1 can coconut milk
  • 1 cup greek yogurt
  • 6-12 pieces chicken thighs boneless, skinless
  • 4 pieces naan
  • 1 container raita

Instructions

  • Melt butter and oil together in a large skillet. Add onions and garlic and saute for a few minutes Add spices and fry for another minute until spices bloom. Melt in can of tomato paste. Stir until no lumps remain. Add can of coconut milk and then yogurt. Stir until combined.
  • Place chicken thighs in slow cooker. Add onion-yogurt mixture to cooker and ensure pieces are covered. Cover and cook over low 6-8 hours, or high 4-6 hours.
  • Once chicken is done, shred chicken and mix back into sauce. This chicken is so tender, that I ususally use a potato masher in the slow ooker in shread and mix at the same time.
  • Serve with Naan and raita.
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