Kashmiri butter chicken recipe

My sis shared with me her favourite slow cooker recipe, this is one I must try:

This mild, delicately fragrant curry has a rich creamy sauce that is sure to please your guests, no matter what their preferences. Serve it with plain boiled rice or warm naan bread.

Serves 4

Preparation time 30 mins

Cooking time 5-7 hrs

Cooking temp low

Ingredients

2 onions, quartered

3 garlic cloves

4cm root ginger, peeled

1 large red chilli, halved, seeds removed

 Boneless chicken pieces

1 tbsp sunflower oil

25g (1 oz) butter

1 tsp cumin seeds, crushed

1 tsp fennel seeds, crushed

4 cardamom pods

1 tsp paprika

1 tsp ground turmeric

¼ tsp ground cinnamon

300ml (1/2 pint) chicken stock

1 tbsp light muscovado sugar

2 tbsp tomato puree

5 tbsp double cream

Salt

To garnish

2 tbsp flaked almonds, toasted

Sprigs of coriander

Method

Preheat your slow cooker to stop the bowl cracking when you add the hot ingredients.

Blend the onions, garlic, ginger and chilli in a food processor or liquidizer or chop finely.

Heat the oil in a large frying pan and add the chicken, a few pieces at a time, until all the meat has been added.

Cook over a high heat until evenly browned.

Lift the chicken pieces out of the pan with a slotted spoon and transfer to a plate.

Add the butter to the frying pan and when it has melted add the onion paste. Cook over a more moderate heat until it is just beginning to colour. Stir in the crushed seeds, cardamom seeds and pods and ground spices. Cook for 1 minute, and then mix in the stock, sugar, tomato puree and salt. Bring to the boil, stirring.

Transfer the chicken to the slow cooker pot, pour the onion mixture and sauce over the top and press the pieces of chicken below the surface of the liquid. Cover and cook on low for 5-7 hours.

Stir in the cream and serve garnished with toasted flaked almonds and sprigs of coriander.