Butter Chicken seems to keep sneaking into recent posts. Blame it on Louisa, or blame it on Joe who is more than happy to feed her current obsession. If repeatedly feeding our younger daughter Butter Chicken is the way to reintroduce Indian cuisine into our household, a flavor profile that nearly became extinct in our home once we had kids, then he’s all for it.
I didn’t really understand what this new obsession was all about. Louisa has been ordering it, I’ve been purchasing it at Trader Joe’s, and it’s been her takeout selection when we’ve brought in Indian food over the past 6 months. But I haven’t really tried it. Did I ever tell you how I’m not really crazy about chicken? Don’t get me wrong, I eat chicken under most circumstances, it’s just that I don’t sit around and drool over the thought of it. I think my feelings were slowly altered after one too many restaurant chicken dishes that resembled a slab of white flesh more than an edible, appetizing dinner. Those oversized slabs of white flesh looked too much like the uncooked pieces I had to handle as I prepared dinner, and you can see where my mind traveled.
I’ll stop now, because if you’re a chicken lover, I wouldn’t want that to stop. It’s a lean, healthy, versatile protein that when prepared correctly can be turned into a delectable meal.
Like butter chicken.
And the other night I discovered that it may be possible to bring back my affection for the bird if it’s prepared in this dish. Just like it brought our daughter’s palate to Indian cuisine. I found a recipe for Slow Cooker Indian Butter Chicken in the April issue of Food Network Magazine, and it looked easy enough. You simply toss all of the ingredients together into a slow cooker and mostly forget about it for 7.5 hours. I adapted that recipe to my Aga which may account for why my dish looks more like pulled pork, which isn’t a bad thing. You just have to get past expectations.
I asked Louisa how this recipe stacked up against the Butter Chicken she has enjoyed in the past, and while the “green specks” in it were different (chopped fresh cilantro), and while the chicken was shredded instead of in chunks, it tasted delicious.
And do you know why it tasted so good?
Because there’s butter in it to start, and heavy cream to finish. What a winning combination.