Prep time: 30 mins
Cook time: 5 hours 10 mins
Total time: 5 hours 40 mins
Serves: 6
Ingredients
2-3 lbs. boneless, skinless chicken breasts, cut into 1½ inch pieces
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1 tsp. kosher salt
1 cup plain yogurt
4 Tbsp. butter
1 whole jalapeno pepper, stem removed, pepper pricked with a fork or sharp knife a few times
Sauce
4 Tbsp. butter
1 large onion, diced
6 cloves garlic, minced
1 Tbsp. kosher salt
3 Tbsp. Garam Masala
1 piece fresh ginger, 2-3 inches long, grated OR 1-2 Tbsp. tube ginger paste
4 cups crushed tomatoes
1 Tbsp. raw sugar (granulated sugar can be substituted)
1 tsp. cornstarch
1 cup heavy cream
basmati rice, peas and cilantro, optional
Directions
- Sprinkle chicken pieces with coriander, cumin and salt. Stir in the yogurt. Cover the chicken and let it marinate in the yogurt mixture for ten minutes while you prep the other ingredients.
- Melt 1 Tbsp. of butter in a large saute pan over medium heat. Raise the heat to medium-high and add about ¼ of the chicken. Quickly brown it and transfer the chicken to the slow cooker as each batch is finished, using 1 Tbsp. of butter per batch, and repeat until all chicken is in the slow cooker.
- Place the pierced jalepeno on top of the chicken.
- Prepare the sauce. In the same pan, melt 4 Tbsp. of butter over medium-high heat. Add the onions, garlic and kosher salt. Cook, stirring frequently, until the onions begin to lightly brown around the edges.
- Stir in the Garam Masala and ginger and cook until fragrant, about 1 minute. Raise the heat to high and add the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow cooker.
- Cover and cook on LOW for 5 hours, or until the chicken is very tender.
- Use a fork or whisk to stir the cornstarch into the cream until smooth. Pour the cream into the slow cooker and stir gently, until the color is even. Replace the lid and let cook for 10 minutes, or until bubbly around the edges.
- Serve over hot rice and peas and top with chopped with cilantro.