Slow cooker butter chicken and naan bread

This has been my favourite new meal by far, and will definitely be added into the regular rotation.  I have made it three times now, and only the third time was a flop.  I blame it on the Lilydale chicken that I used.  That was all they had at the store, so I bought it.  Next time I will pass it up as it was terrible.

here is the link:

http://www.cbc.ca/bestrecipes/2012/09/slow-cooker-butter-chicken.html

and here is the recipe:

This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group. Serve over hot steamed basmatti rice.

Servings: 8

2 onions, diced
3 cloves garlic, minced
3 tbsp (45 mL) butter
2 tbsp (30 mL) grated fresh ginger
2 tbsp (30 mL) packed brown sugar
2 tsp (10 mL) chili powder
3/4 tsp (4 mL) ground coriander
3/4 tsp (4 mL) ground turmeric
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) sodium-reduced chicken broth
1/4 cup (60 mL) almond butter or cashew butter
3 lb (1.4 kg) boneless skinless chicken thighs, quartered
1 cup (250 mL) sour cream
2 tbsp (30 mL) chopped fresh cilantro

In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.
Whisk broth with almond butter; pour into slow cooker.
Cover and cook on low for 5 hours or for up to 8 hours.
With immersion blender, purée sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.
Stir in sour cream. Serve sprinkled with cilantro.

There are only a few small changes I would make to this recipe, it really is very good.  The second time I made it I put a spice rub of curry, tumeric, cumin, chili powder and coriander on the chicken and browned it before I put it into the slow cooker.  I really enjoyed the way it turned out.  The only other change I might make is replacing the sour cream with a plain yogurt.  Really it tastes the same, so if you have one and not the other, go for it.

The naan bread recipe I got from Chuck's Day Off, and it is by far the easiest and most tasty recipe I have come across.  Super simple, and it really does taste pretty close to the real thing.

 Don't skip making the naan, it really makes the meal!

Here is the link:

http://www.foodnetwork.ca/ontv/shows/chucks-day-off/recipe.html?dishID=11949&titleid=229156

and here is the recipe: 

  

Chuck Hughes' golden and puffy naan bread is so simple to make, and yet so delicious.Preparation time: 10 minutes
Cooking time: 5 minutes
Yield: 4

Ingredients

• 1 teaspoon active dry yeast (5 ml)
• 1 cup warm water (250 ml)
• 2 tablespoons sugar (30 ml)
• 1 teaspoon salt (5 ml)
• 2 1/2 cups flour (625 ml)
• 1/2 cup butter, clarified or melted (125 ml)

Directions

1. In a large bowl, dissolve yeast with salt and sugar in warm water. Let stand about 10 minutes, until frothy.
2. Stir in enough flour to make soft dough, about 2 ½ cups. Knead for about 5 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a plastic wrap, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.
3. Flatten dough with your hands and pinch off 8 small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes.
4. Roll one ball of dough out into a thin circle. Lightly oil a cast iron pan. Place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over and brush cooked side with butter. Continue cooking until browned, another 2 minutes.
5. Remove from pan, and continue the process until all the naan has been prepared. Keep warm.