CK's Kitchen: Newfound love for Butter Chicken

My newfound love of Butter Chicken is a debt I owe to Trader Joe's for its global array of high-quality frozen entrees. After reading an article about a month ago detailing the best items to buy at the popular grocery found at Crocker Park for us westsiders, I took a chance on single-servings of both Chicken Tikka Masala and Butter Chicken. Each modestly priced at just under $4 and under 400 calories, I was seriously impressed that the Tikka could be a close second to ordering takeaway from my favorite Indian restaurant in Lakewood and equally how much I liked the Butter Chicken from the first bite of the dish. It wasn't until I thumbed through my most recent Allrecipes magazine for December/January 2021 that I even considered making it from scratch. Featured in the Holiday Hall of Fame section, this slow cooker version seemed doable in my very American home kitchen as long as I could find all the authentic spices. Cardamom pods A free spirit by nature, I am a purist when it comes to following recipes, especially the ones I review. After a winter wonderland walk through the park with my sister, I happily found myself in the ethnic foods aisle at Heinen's collecting short round jars of garam masa, tandoori masala and curry powder. I easily found the red pepper curry paste, cheesecloth, kitchen twine, whole milk yogurt and skinless boneless chicken thighs. My excitement was growing. I even grabbed a bottle of Cabernet Sauvignon to enjoy with my lovely Indian meal. But when the helpful stock boy pointed me toward an empty slot where cardamom pods should have been, I was momentarily deflated…yet undeterred. I went through the questioning most home cooks do when faced with a hurdle like this: "Do I really need these pods? What are they anyway?! Couldn't I just substitute ground cardamom?" But no, I stayed true to the recipe and located a $9.99 package of green cardamom pods at an Indian market in Westlake. This meal was happening! Descrepancies and decisions Faced with inconsistencies in the instructions between the written and online versions of this often made recipe, I opted to follow the video version and cook the chicken in the pan with the onion, garlic and spices. This does make this a labor-intensive slow cooker recipe but since I had decided to share this with a friend who is intimately educated in this cuisine, the bar had been raised. If a bit more work could translate to a better outcome, I was game. I took my time with the prep so it was about a half hour to 45 minutes from start to stirring up all the ingredients into my slow cooker. I set it on low for four hours and let the spices work their magic. I did follow one reader's advice and added ¼ teaspoon of ground red pepper for a kick. Also, I opted to make it on Sunday to eat for dinner on Monday banking on the recipe writer's suggestion that the flavors improve after the dish is covered and chilled overnight. Garnished with fresh cilantro and served with basmati rice and toasty naan, this Butter Chicken was good but not great. Unfortunately it wasn't even as yummy as the frozen entrée I could have warmed in less than 10 minutes. The flavors were somewhat flat even though the extra spice was helpful. I feel like a better Butter Chicken recipe is out there for me. I'm going to keep looking! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Slow Cooker Butter Chicken 15 green cardamom pods Cheesecloth and kitchen string 2 tablespoons butter 2 tablespoons vegetable oil 1 cup diced onion 3 cloves garlic, minced 1 tablespoon curry paste 2 teaspoons curry powder 2 teaspoons tandoori masala (You can find this blend of aromatic spices, including garam masala, garlic, ginger, and onion online or in specialty markets.) 1 teaspoon garam masala 1 (6-ounce) can tomato paste 1 (13.5-ounce) can unsweetened coconut milk 1 cup plain whole-milk yogurt 4 large boneless, chicken thighs (1.5 pounds), cut into bite-size pieces ¼ teaspoon salt 1. Wrap cardamom pods in a large square of cheesecloth and tie with kitchen string. Heat butter and oil in a large skillet over medium heat. Add chicken, onion and garlic; cook, stirring occasionally until onion is softened and translucent, 5-7 minutes. Stir in curry paste, curry powder, tandoori masala, and garam masala; cook, stirring, 1 minute. Add tomato paste; stir until smooth. 2. Transfer mixture to a 5-to 6-quart slow cooker. Stir in coconut milk, yogurt, cheesecloth bag of cardamom, and salt. 3. Cover and cook on Low until chicken is tender, about four hours. Remove and discard cheesecloth bag before serving. If desired, serve over rice. (This can be made 2 days ahead; flavors improve after the dish is covered and chilled overnight.) Per 1 cup serving: 544 calories; 38 grams fat (22grams saturated), 30 grams protein; 19 grams carb (4 grams fiber, 10 grams sugar), 774 milligrams sodium Serves: 4 Source: Allrecipes