This is such an amazing way to make this recipe. I love Indian Food but don’t cook it all that often and since I have the time and the inclination I decided to try a few new recipes. I usually save this for take out but that’s not happening where I am right now. I have to say there are a lot of ingredients and spices you may not have in the pantry but if you can obtain the ingredients it’s really worth the effort.
I made the 2 lbs. for the two of us and have a second meal in the freezer. If you’re going through the effort to make you may as well get another meal out of it. I served over Basmati Rice but any rice will do . I also served with toasted Naan Bread on the side.
2 lbs. boneless , skinless chicken thighs, cut into 1″ pieces — if you must use chicken breasts go ahead I just like the way the thighs hold up to the heat better the breasts will probably be more shredded. Delicious either way!
1 Tablespoon Olive Oil
1/2 cup Whole Milk plain yogurt– Not Greek
1 1/2 teaspoon kosher salt and more for taste
1 large onion, diced
3 – 4 cloves garlic minced
1 Tablespoon peeled and minced fresh ginger
2 teaspoons ground coriander
1 teaspoon cumin
2 teaspoon garam masala
1 teaspoon ground turmeric
*for extra kick you can add some cayenne pepper or chili powder –totally optional
2 Tablespoons tomato paste
1 15 oz. can diced tomatoes, drained
3/4 cup heavy cream or coconut milk — if you don’t have either one of these you can use oat milk which will be thinner and not as tasty but fine
Place the cut-up chicken, yogurt and 1 1/2 teaspoon of kosher salt in a 4 qt. or larger slow cooker and stir to combine
Heat the olive oil in a large skillet on the stove-top add the onion and cook, stirring occasionally, until tender – maybe 10 minutes. Add the garlic, ginger, coriander, garam masala, cumin and turmeric and cook for another minute or so. Add the tomato paste and cook until darkened in color another minute or so. Add the drained tomatoes and another teaspoon of kosher salt and bring to a simmer, scraping up any brown bits from the bottom of the pan.
Transfer to the slow cooker and stir to combine with the chicken.
Cover and cook on LOW setting for 8 hours or High for 4 hours. After the initial time is over stir in the cream you’re using. If you prefer a thicker sauce leave the slow cooker uncovered and cook on the HIGH setting for another 1/2 hour. If sauce is fine the way it is cover and cook for another 1/2 hour. Taste and season with salt as needed.
I served with Naan Bread and Basmati Rice.
*leftovers can be stored in the freezer for 3 months