Slow cooked Butter Chicken and Eggplant Masala Recipe
Slow cooked Butter Chicken and Eggplant Masala
Random Harvest Gourmet
Indian
Gluten Free
Poultry
Slow Cooking
Rich flavours of Butter Chicken with the velvet texture of eggplant only adds to to make it even more scrumptious!
Ingredients
- 1 large diced onion
- 2 tablespoons cooking oil
- 2 tablespoons butter (omit for dairy free option)
- 1 kg chicken pieces on the bone
- 4 eggplant cut (long purple discs or round white halved)
1 jar Goan Cuisine Butter Chicken Masala
- 1 cup pure cream (1cup coconut milk for dairy free option)
- 1/2 cup fresh chopped coriander
- 1-2 green chilies de-seeded
- Salt to taste
Directions
- Fry onions in oil and butter until brown
- Add chicken until sealed
- Fold through 1 jar Goan Cuisine Butter Chicken Masala and green chilli
- Add eggplant, cream and water to just barely cover – bring up to heat
- Transfer to slow cooker and set to cook
- When tender and cooked through add salt to taste, coriander to garnish
- Enjoy with boiled basmati rice
