Mamtas Butter chicken a bit different

Well after last nights over indulgent (and the remainder for lunch today) I decided on a light evening meal tonight, I was at my regular monthly skittle evening and Linda went shopping to Bielefeld so it was a slow cooker meal. I decide on Butter Chicken almost as Mamta makes it. Here is my version:

For the marinade,
2 large cloves of garlic diced
2" piece of ginger diced
2 large shallots diced
2 Fresno chilies, deseeded and diced
1 red long paprika (these are a bit hotter than the normal round bell peppers)
2 tomatoes 1/4rd

Blitz in a moulinette

Method

Cube 550gr of chicken breasts (that was what 4 came to)
Now make your spices for the marinade
1 teaspoon of coriander seeds
1 teaspoon of white mustard seeds
1 teaspoon of black mustard seeds
1 teaspoon of fenchel seeds
1 crushed black cardamom pod
1 crushed green cardamom pod
1 teaspoon of methi seeds
1 tea spoon of cumin seeds
1 inch of cinnamon crushed

Dry roast the above and grind either in a pestle and mortar with a teaspoon of coarse salt (or if you’re rich you may have an electric mill). Add this to the blitzed wet ingredients, add a about 100ml of milk, a teaspoon of turmeric and a desert spoonful of sugar (I used sugar replacement)

Add the diced chicken breast to the marinade and make sure it is all covered with the marinade, leave for about 1/2 hour

Melt 50gr (or a bit more) of clarified butter (ghee) and 3 table spoons of corn oil in a heavy bottomed pan.

Add 1 large onion halved and sliced, and soften, now add the chicken and marinade, cook for about 5 minutes, transfer all to the slow cooker, add a small handful of crushed cashew nuts and a small handful of curry leaves.

This went on low for 4 hours, when I came in, I made some popperdoms, added some fresh chopped coriander leaves, stirred in a carton (200g) of crème Fraise. That was it cooked some saffron rice opened a couple of jars of Chutneys (one bought, one home made).

This was a trial for my Birthday bash next weekend and it was a great success (well, I would say that wouldn't I!!!)

Crushing the toasted methi seeds