It came down to putting away the Christmas decorations or making you a warming pot of butter chicken.
It wasn’t a tough choice.
I’ve had many of you on my mind with the brutal cold and in all frankness, I’m not quite ready to say goodbye to the holidays. With both boys at home, we’ve had the uncommon luxury of family time (mostly civil), the benefit of all hands on deck (well, more help than usual anyway), and a return to the simpler days of watching movies and playing board games (The Settlers of Catan was the boys’ choice this year – I wasn’t keen at first thinking it was going to be a war/conquest game but the focus is actually on resource building and trading, more fun than expected. Yep, Mom prejudged and started a little skirmish of her own).
Then there’s waking up without an alarm — is there any greater pleasure? Maybe lingering over latte macchiato and amandines…
I love the deep quiet of January with its glinting promise. On the cusp of something new but not quite ready to be shaken awake from the reverie of the season.
So for now, the Christmas tree stays up but I’ll soon be buckling to neighborhood pressure to take down our outdoor lights. Life rolls along. Let’s talk about this butter chicken!
Full of aromatic spices, you will luv the intensity of flavor in this dish. The seasoning is calibrated to give you a nice bite without being over the top. If you are heat sensitive though, just skip the cayenne all together – you will still benefit from all the warming Indian entourage including the garam masala which plays a starring role here (very easy to find if you’re not familiar).
The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.
I’ve included lots of detail in the instructions to guide you to best results.
I hope you love this simple and delicious meal (there’s still time to make it today!) and that it fills your tummy with warmth and happiness.
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 tsp garam masala
- 1 Tbsp fresh grated ginger
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp cayenne pepper (optional)
- 2 x 15 oz cans of tomato sauce
- 2 lbs boneless/skinless chicken thighs, cut into bite sized pieces (I cut my pieces small, just a preference)
- 2 cups plain Greek yogurt (I used 2% fat) fat free is not recommended
- 2 Tbsp tapioca starch (also sometimes called tapioca flour) you can also use cornstarch if preferred, see Notes)
- salt & pepper
- Place tomato sauce in the slow cooker.
- In a small bowl, combine dry spices: garam masala, chili, cumin, turmeric and cayenne (if using). Add spices to tomato sauce, mixing to combine and then toss in the onion, garlic and ginger mixing again.
- Add the chicken making sure that the sauce is covering most of the pieces before closing the lid. Cook on low heat for 6 hours or on high for 3-4 hours (depending on your particular slow cooker).
- About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing bowl. Add the tapioca to the sauce whisking enthusiastically to combine (don't worry about small clumps) then stir in the yogurt just until combined (the mixture will be very thick but fear not) pour the entire contents back into the slow cooker and use a wooden spoon to break up and fully integrate - you will end up with a nice saucy consistency. I usually add a few cracks of salt and pepper at this stage.
- Allow the mixture to continue warming for another 10-15 minutes and then adjust seasonings before serving (salt, pepper, touch of sweet), as desired. Top with chopped chives, diced avocado or fresh herbs such as parsley or cilantro (or simply enjoy it on its own). Accompany with a grain or over coleslaw and a side of veg of choice.
What is Garam Masala? Garam Masala is a mixture of warming spices commonly used in Indian cuisine. In addition to cumin and coriander this delicious spice also typically offers clove, cardamom and a touch of cinnamon. These spices are recognized not only for their taste but also their thermogenic properties (their ability to elevate body temperature).
Why Chicken Thighs? I've probably mentioned this many times but I'm partial to chicken thighs for their tenderness (never dry or rubbery in recipes) as a bonus, they're also cheaper than breasts.
Is there a vegetarian option? You can absolutely use cooked pulses instead of chicken in this recipe (with a shorter cooking time). I recommend chickpea (I also have other warming recipes featuring beans, have a look under lentils & legumes in the Index).
How hot is this recipe? The heat in this recipe is perceptible but not over the top. If you prefer, simply skip the cayenne to bring it down.
Kelly, all your photographs are like therapy to me… they are soothing, homely, calming and so delicious-looking! I have never used a slow cooker, but I’ve heard it’s very practical.
I was going to ask “where’s the butter?” ;-) but I guess the post-holiday time makes us remove calories, sugar, fats or whatever we have indulged in last December.
From my experience a small dollop of butter at the end of cooking makes the butter chicken buttery enough anyway :-).
haha, what’s with the ghee’less/cream’less butter chicken anyway? ;o) yes, the dollop before service is the way to go! The funny thing is, though not one to shy away from butter, I found the sauce so luxurious, I didn’t miss it here. Thanks for your kind words Sissi, I enjoy a little picture therapy now and then too:)
I enjoy Indian food and have seen butter chicken on menus but I’ve not tried this classic. Knowing all the spices that go into it, I must give it a try.
thanks Karen!
This looks delicious – love all the warming spices in this dish, just perfect when it’s cold outside. Can’t believe it’s already January, the holidays could have gone on for much longer :-) Happy New Year!
and now almost February… thank you Miriam! I hope you enjoy this one if you get a chance to give it a try.
All the comments are true – great looking dish with a healthy twist – beautiful photographs – and putting a little comfort over conformity! Happy New Year Kelly from the coldest place on earth (or so they said) – this blog certainly warmed my heart reading it. Thinking of you and the boys/men xo KB
Thank you Kirstin! ♥
Ahhh… the pulls of need tos and want toos… I’d much rather cook something in the kitchen too. I’m not sure how I feel about January… the stillness of the shorter days, snow, rain. But, so much I want to do in the new year. Planning and executing beckons my attention. But is there anything better than not waking with an alarm? So happy you had some family time and both boys were home (hooray!). Loving the spices in this hearty dish, Kelly. Garam masala is a new to me spice that I absolutely crave. Beautiful work my dear. Happy New Year xo !
January is definitely a mix – cheers to finding some quiet, cozy moments amidst the planning, x.
Happy New Year, dear lovely Kelly. I am very happy that you had a good family holiday. We took our tree down last week (Jan 2) which is a bit earlier than usual. And the outdoor lights were unplugged (they actually stay up until the spring).
Butter chicken is one of our absolute favourite Indian dishes but sadly, the restaurant version is so unhealthy that I’ve avoided ordering it relying entirely on homemade versions. I haven’t found an equally as satisfying recipe so I am excited to try yours. You have all the warming spices, I particularly love garam masala, I make my own using Krishna Jamal’s simple recipe.
we use to keep our lights up and unplugged in Ottawa too! (you could lose a finger trying to take those down in January ;-) yes, you can absolutely create your own version of garam masala – will check out Krishna Jamal’s version, thank you.
HEALTHY butter chicken!? I never thought I’d see the day! This looks absolutely amazing.
thank you!
When I retired the alarm clock got tossed. :) Good for you for choosing cooking something comforting and delicious over putting away the decorations. That would have been my choice. Although the inside decorations have been packed away. Bobby leaves the wreath and the outside lights up through January. I love it and I think the neighbors do too because more and more of them have started doing the same. I think we’ve started a movement or maybe all of the runners and walkers like seeing the lights for their early morning outings. :)
I’ve seen butter chicken mentioned many times and a few recipes, but have yet to make or eat it. It looks absolutely delicious and all of those wonderful Indian spices are so hard to resist. This is a real keeper Kelly. Thanks!
Love Bobby’s approach and should do the same (our neighborhood runs like clockwork – lights up day after thanksgiving, lights down jan 2 – stunning efficiency :s [insert silicon valley jokes]). After we finally took down our tree on Sunday night, it was so dark and bare, I put up strings of fairy lights all around our family room – a need a little sparkle to get through rainy season ✨ Happy new year MJ & Cheers to chucking alarm clocks!
Really pretty photos, and love the recipe. Will definitely be trying it. Sent it to my daughter, too, who just said she’d love to make butter chicken but “there’s always too much butter in the recipes!” Thanks for this one!
This note brought me the biggest smile, thank you Heather! I hope you and your daughter love this recipe and I really appreciate you taking a moment to drop in.
I adore this type of recipe – I just made yesterday an improvised “thing” in the crockpot and amazingly I hit some of the same tones you did… except that I used ground turkey, in an attempt at Indian-chili-a-la-Sally..
now, if I may take a side angle here – I want your coffee cups, and I also want the platter that showcases the spices. Ok, thank you very much…
;-)
Side angles welcome – the cups are from ChouChou Café an adorable French patisserie we fell in love with in Santa Monica (their omelettes are also 👌). Got the platter at a garage sale!
Nice recipe Kelly! I love Indian food and never tried making making it. This is something I can take my chances with. Thanks for clarifying the Tapioca – something I don’t have in my pantry. Sounds like a magical ingredient. I always related it to dessert only!
Best Wishes for a great 2018!
Nice to see you enjoyed some special family time over the holidays :)
Oh that’s great Lynn, I think you’ll find this recipe very approachable while delivering all of those delicious Indian flavors. Good point about the dessert association (I will add to Notes, thank you) – the tapioca used in pudding is typically pearl tapioca (little balls). For this recipe (and sauces generally) you will want the pulverized flour/starch – I usually buy the one made by Bob’s Red Mill (looks like: https://www.amazon.com/Bobs-Red-Mill-Tapioca-Flour/dp/B000WLHOY2 ) – it lasts forever and has saved me a bunch of times with sauces / gravies that aren’t quite thickening up (its effects are instant). It has a neutral flavor, adds a little gloss and also freezes better than cornstarch which becomes spongy (all the things you learn when you’re obsessed with food – hah!). Happy New Year Lynn!
Hi Kelly, Happy New Year to you and your family <3
This butter chicken recipe has me salivating – I'm on it and can't wait!
Your photo of the spices is supremely fabulous!
A thousand smooches back to you lady! I’m so excited for you to try this recipe. Stay warm (I hear the worst is over for now) meanwhile, it is pouuuuring rain here :)
Hi Kelly, this looks amazing and I can’t believe how reasonable the ingredients are! was expecting butter,cream.. something much heavier. Cant wait to try this one.
hah! well, I do like my butter and cream but guessing we’ve all seen our share of it recently :o/ good news is you won’t miss it here – the sauce is really luxurious in its own right; satisfying and full of flavor. Thanks for your note!