Slow Cooker Butter Chicken

I only made this for the first time last weekend, and I never normally post recipes until I've tried them a few times, but this was an absolute triumph with all of the family.

It is an ideal Indian fake-away meal; it's mild enough to appeal to the younger family members but so delicious; I would usually go for something much spicier such as a Dhansak, madras or jalfrezi, but this was so nice, I genuinely didn't miss the chilli heat. 

Making it in the slow cooker is a double bonus - one is that the slow cooker does all the hard work for you (thank you Crockpot) two is that the house will smell incredible all day as this cooks.

The below serves four and we had with these quick and easy BBC Good Food Naan Breads  which were brushed with a drop of melted butter with minced garlic and coriander and some rice. 

Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

Here's how:

• 4-5 large skinless, boneless chicken thighs
• 1 onion
• 3 cloves garlic
• 3cm piece of ginger
• 1/2 jar of Korma paste (I just used one from Lidl)
• 2 tbsp tomato puree
• 2 tbsp garam masala
• 1 cinnamon stick
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1/2 tsp cumin
• 1 tbsp turmeric
• 6 cardamom pods
• 1 tin of coconut milk
• 2 tbsp fat free or low fat natural yoghurt (you can use full fat this is just quite a calorie-laden dish)
• 2 tbsp butter or ghee
• 1 lime

Firstly make the base. Peel the onion and slice it, or if you have fussy little ones, dice it and add to the slow cooker. Peel and mince the garlic and do the same. Peel and slice the ginger and add to the slow cooker.

Now chop the chicken thighs into large chunks - don't go too small as you don't want the meat to dry out; and add to the slow cooker.

Now add the fats; the butter or ghee, the natural yoghurt and the coconut milk.

Finally it's time to layer the flavours. Spoon in half a jar or 3 heaped tablespoons of Korma paste.  Add the tomato puree and then the garam masala, paprika, cinnamon stick, cayenne pepper, cumin, turmeric and cardamom pods. 

Slow Cooker Butter Chicken

Now give the mix a good stir, place the lid on and cook for a solid 4 hours on the lower setting. Try not to open the lid for the first hour to allow the heat to build up. After that, you can give it a stir every 30-60 minutes of cooking time if you like, but it will be fine if left to it's own devices too. 

When the butter chicken is cooked and you have dished it up, squeeze over the juice of the lime for a final flavour hit. Enjoy!

If you want some other Indian fake-away inspiration here a few other ideas:
Chicken Biryani
Sag Paneer
Chicken Dhansak
Beef and Lentil Curry
Chicken Tikka with Lentil Dal

Slow Cooker Beef Shin Ragu

Whilst an ordinary ragu with beef, pork, lamb or even in my case turkey mince is a beautiful thing in its' own right, if you have the time, this Slow Cooker Beef Shin Ragu, really does bring this up a notch; it's rich, unctuous, glossy and the meat shout fall apart. 

As with most cheap cuts of meat, beef shin benefits from low and slow cooking and cooked in this sauce, in the slow cooker, the meat will just break away at the slightest touch of the spoon and melt in your mouth. You can easily source beef shin at any butchers, and Morrisons often stocks this; but if you do struggle this would work with other cuts of stewing beef.

If you haven't got a slow cooker, then you could cook exactly as below, just in a casserole pot either low on the hob for 3-4 hours or in the oven at about 150 degrees, and covered with a lid. 

I am a recent slow cooker adopter (Crockpot) and have to say they are a handy purchase, particularly mid-week. While we've been working from home, I've found it really useful to throw some ingredients into the slow cooker first thing; and then can spend some time with the kids when logging off from work before having to tend to dinner. 

This dish does take a small amount of prep in frying off the meat in some seasoned flour, which you could omit from doing if you're time poor, but it does help to thicken your sauce and make it thicker and glossier. 

Often a ragu uses red wine, but I prefer white wine, and I would say use any open bottle; if it's good enough to drink, it's good enough to use.

The below serves 4-5 and can be frozen once cooked so is great for batch cooking too.

Slow Cooker Beef Shin Ragu

Here's how:

• 450g beef shin
• 3 tbsp plain flour
• Drizzle olive oil
• 1 large white onion
• 2 cloves garlic
• 2 carrots
• 2 celery sticks
• 1 jar passata (or use 1 tin of chopped tomatoes)
• 2 tbsp tomato puree
• 1 glass of white wine (you can use red wine if you prefer)
• 1 tsp balsamic vinegar
• 1/2 tsp sugar
• 1 tsp dried cinnamon
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 3-4 tbsp boiled water
• 2 bay leaves
• 1 chicken stock cube
• Salt and black pepper

Firstly place a frying pan on a medium heat and drizzle in some olive oil.

In a small bowl, place the plain flour and season generously with salt and black pepper. Mix a little and then take the beef shin and coat it in the flour so all of it is covered. Now sear it in the pan, just allow it to gently brown on each side. Repeat until each piece of beef shin is seared and then place into the slow cooker.

Peel and finely dice the onion and mince the garlic and add to the slow cooker. 

Finely slice the celery and peel and dice the carrot and add to the slow cooker. 

Pour in the passata, white or red wine and balsamic vinegar. Make the chicken stock cube up in the 3-4 tbsp of boiled water and pour in. 

Add the sugar, cinnamon, oregano, rosemary, bay leaves and then season generously with salt and black pepper. Give a stir and pop the lid on and cook. I use the lower setting and try to cook for 4-6 hours if time allows, but if you are pushed for time cook in 2-3 hours on the higher setting. 

Do not touch the slow cooker for the first hour of cooking to allow it to build up enough heat, and then every 30 minutes or so, carefully open the lid and give a gentle stir. 

To test the meat is cooked through, just use a metal fork or spoon to gently pull at it, it should break up really easily and you know this will be cooked through and delicious.

Serve with your choice of pasta; we prefer the usual spaghetti or tagliatelle but my kids love it with penne or farfalle. Before you drain your pasta, be sure to take 1-2 tbsp of the pasta water and add it to the ragu and mix it through with the pasta before serving - it helps the sauce to stick to the pasta and give it a good coating. Serve with some Parmesan, Pecorino or even Cheddar grated over.