Butter Chicken with Cabbage
organic brown onions
organic red chillies
halved and seeds discarded
organic chicken thigh fillets
organic olive oil
organic chicken stock
organic tomato paste
organic greek yoghurt
organic green cabbage
Blend the onion, garlic, ginger and chilli in a food processor or you can chop finely.
Heat the oil in a frying pan and brown the chicken thighs in batches on a high heat.
Place all the browned chicken thighs in the bottom of the slow cooker dish.
In the same frying pan, melt the butter and then add the onion paste on medium heat until it colours slightly.
While that’s cooking, crush and mix the spices together in a mortar and pestle.
Add the spices to the onion paste in the frying pan and cook for a minute.
Add the stock, sugar and tomato paste and bring to the boil.
Pour the onion mixture over the chicken thighs in the slow cooker and press the meat beneath the liquid.
Add the cabbage and carrot to the slow cooker. You can stir the veggies through the mixture a few hours into the cooking.
Cook on the low setting of your slow cooker for eight hours or if you are stuck for time, four hours on high will do.
If you would like a creamier Butter Chicken you can add some Greek yoghurt before dishing up.
Serve with rice and top with coriander and flaked almonds if desired.