Butter Chicken - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Butter
Chicken
MAIN
COURSE:
5 MINUTES
PREP TIME:
14 MINUTES
COOK TIME:
8-12 SERVINGS
YIELDS:
INGREDIENTS:
400g tin diced tomatoes
1 tbsp minced garlic
2 tsp minced fresh ginger
1 ½ tsp salt
1 ½ tsp ground turmeric
1 ½ tsp garam masala
1 ½ tsp paprika
1 ½ tsp ground cumin
½ tsp chilli powder
2 kg chicken thigh, diced
⅔ cup coconut milk, well stirred
1 tbsp tomato paste
1 tbsp cornflour
½ chopped fresh coriander, plus
additional for garnish
Hot cooked rice and naan bread
(optional)
DIRECTIONS:
Combine tomatoes, garlic, ginger, salt, turmeric, garam masala,
paprika, cumin and chilli powder in the Cooking Pot; stir to blend.
Add chicken , tomato paste and coconut milk, stir. Secure lid. Press
BEANS/CHILI; set pressure to HIGH and time to 10 minutes. Make
sure Steam Release Dial is in the "Seal" (closed) position. Press
START/STOP.
Once cooking is complete, quick release pressure. Remove chicken to
medium bowl. Press BROWN/SAUTÉ, START/STOP, place cornflour
in a heatproof jug and add ¼ cup of the butter chicken sauce into the
jug, whisk until a smooth paste. Add another ¼ cup butter chicken
sauce and whisk, pour into the cooking pot and stir. Stir occasionally
until sauce thickens.
Return the chicken back to the Cooking Pot and stir well for approx 4
minutes or until heated through. Serve with rice and naan, if desired;
garnish with coriander.
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