Kashmiri Butter Chicken

Serves 4 (or perhaps 2 if you are related to me!)

2 onions quartered
3 Garlic cloves
4cm fresh root ginger peeled
1 large red chilli deseeded
8 skinless boneless chicken thighs (I tend to use breasts though as we prefer it)
1 tablespoon sunflower oil
25g butter
1 teaspoon cumin seeds crushed
4 cardomom pods crushed
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
300ml (1/2 pint) chicken stock
1 tablespoon brown sugar
2 tablespoons tomato puree

Blend onions, garlic, ginger and chilli in a food processor or chop finely
Cut chicken thighs/breasts into 4 pieces
Heat the oil in a pan and fry off the chicken, drain and transfer to a plate
Add the butter to the frying pan
When melted add the onion paste and cook over a moderate heat until just colouring
Stir in the cumin, cardamom pods and ground spices
Cook for 1 minute, then mix in the stock, sugar, tomato puree. Bring to the boil.

Transfer the chicken into the slow cooker pot, pour over the onion mixture/sauce. Cover with the lid and cook on low for 5-7 hours. Serve with rice and naans.

I have also used this recipe for lamb and beef just changing the stock to suit.