INDIAN BUTTER CHICKEN IN THE CROCK-POT FOR SUNRISE DENTAL ENJOY DAN:

CROCK POT INDIAN BUTTER CHICKEN FOR SUNRISE DENTAL by CHEF DAN:

Serves   10

INGREDIENTS:

1 cup raw cashews

1/4-cup curry powder

2 tablespoons garam masala

1 tablespoon fennel seeds

1/4-cup tomato paste

2 tablespoons lime juice

4 garlic cloves, minced

1 thumb-size fresh ginger, grated

3 pounds cut up chicken parts

1/4-cup butter

1 onion, chopped

1 cinnamon stick

1/2-teaspoon EACH cardamom seeds, and cayenne

1 (15 Oz) can diced tomatoes

2/3-cup chicken broth

Sea salt and freshly ground black pepper to taste

1(19 Oz) can Mae Ploy coconut milk

1 cup plain yogurt

DIRECTIONS:

1.   Cook cashews, curry, garam msala, and fennel seed in a dry skillet for 2 minutes stirring until fragrant.

2.   Put into a spice blender and ground finely, set aside.

3.   Place yogurt in a bowl along with tomato paste, lime juice, garlic and ginger.

4.   Stir together and add cashew mixture, mix well.

5.   In a bowl combine chicken parts and mix with yogurt cashew sauce.

6.   Refrigerate overnight.

7.   In a skillet add butter over medium-heat when sizzling.

8.   Add onion, cinnamon stick, cardamom seeds.

9.   Stir-fry until tender.

10.                Add cayenne, diced tomatoes, chicken stock, and coconut milk.

11.                Season with salt and pepper to taste.

12.                Place in a crock-pot and cook on high for 3 hours.

13.                Stir in plain yogurt 15 minutes before serving.

14.                 Serve with white or brown basmati rice.

ENJOY DAN:                                                                BON-APPETITE!!