This week we’re cooking again made what seems to be our quota of 3 dishes each. I keep saying to myself every week, “I’m not going to cook”, but the cold weather makes me want comfort food all the time. So here we are.
One of my favorite things about cooking is trying cook cuisines that I’m not familiar with. It gives me a little anxiety when I’m at the store purchasing ingredients that I hope will work together. That’s how it went this week as I tried to make Indian food.
I have really gained an appreciation for Indian food with the different spices and techniques used to make it. Because of my lack of confidence with Indian food, I kind of feel like I took the easy way out because I made Butter chicken and Palak paneer. These are two of my favorites and you could probably say Butter chicken is one of the more popular dishes. The Butter Chicken recipe I used was not that intimidating, but the Palak Paneer was definitely nothing I’ve tried before. I felt a little more confident when I found an Indian Grocery store with the ingredients I needed. I still spent about 30 minutes longer than I needed there stumbling around reading everything trying to get the best ingredients.
Follow these recipes below if any of this sounds good. I was not disappointed this week and know you won’t be either.
Slow Cooker Butter Chicken
Marinade (Make the night before)
- 1 cup plain yogurt
- 2 tablespoon lemon juice
- 5 teaspoons ground cumin
- 1 Tbsp. ground cinnamon
- 1 Tbsp. cayenne pepper
- 1 ½ teaspoons black pepper
- 1Tbsp. ground ginger
- 1 Tbsp. teaspoon salt
- 2 lbs. boneless skinless chicken breasts
- 3 tablespoon butter
- 4 cloves garlic minced
- 1 jalapeno pepper finely chopped
- 1 Tbsp. paprika
- 1 Tbsp. salt or to taste
- 2 8- ounce cans tomato sauce
- 2 cups heavy cream
- 4 Tbsp. cornstarch
- 2 Tbsp water
- 1/2 cup chopped fresh cilantro
- In a mixing bowl, add yogurt, lemon juice, cumin, cinnamon, cayenne, ginger, salt and pepper. Stir to combine, taste and adjust seasoning if needed.
- Place whole boneless skinless chicken breasts in the same bowl and stir to coat then cover or place in a large Ziploc freezer bag and place in the fridge overnight.
- After the chicken has marinated overnight, remove from the fridge and scrape off most of the marinade. Cut the chicken into 2-inch pieces.
- Place chicken in the slow cooker and add butter, garlic, and jalapeno.
- In another a separate mixing bowl, combine heavy cream, 2 Tbsp. cumin, paprika, tomato sauce, salt and stir to combine. Taste and adjust seasoning if needed then pour over chicken.
- Cook on low for 4-5 hours.
- Once finished in a small bowl mix cornstarch with water then pour in slow cooker to thicken sauce.
- Cook on high an additional 15-20 minutes.
- Finish with fresh chopped cilantro when ready to serve.
*Serve with Roti or Basmati rice
- 2 cp. Paneer Cheese
- 2 1lb bags washed fresh Spinach
- 2 Tbsp. olive oil or more as needed
- 1 cp yellow onion fine chopped/diced
- ½ cp cashews
- ½ fresh lime
- 2 Tbsp Garam Masala
- 1 Tbsp dried fenugreek leaves
- 1 tsp ground cumin
- 1 tsp ground cardamom
- 2 tsp ground cinnamon
- 2-3 cups water
The steps I took to make this were probably not true authentic way to cook Palak Paneer, but it was an easy way that I took to make it work for me. It tasted like the real deal so I was happy with it.
- Prepare and salt a large pot of water and bring to a boil. Set aside a colander and ice bath to cool the spinach.
- When water comes to a boil, add the spinach and cook till wilted about 5-10 seconds. Pour spinach in colander to drain and place in ice bath to stop cooking.
- In a blender add the spinach, fill with 2-3 cups of water and squeeze of lime. Blend into a puree.
- In large pan on med-high heat, add oil, onion, tomatoes, cashews, cumin, cardamom, cinnamon fenugreek, Garam Masala and Sautee until fragrant.
- Add spinach puree and continue to cook and med-low stirring occasionally.
- Place a non-stick pan on medium heat and cut paneer into 1-inch chunks and sear. Brown both sides of paneer then add to Palak (spinach) pan.
- Continue to cook until heated through. Season with salt and adjust as needed.
*Serve with Roti or Basmati rice