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Indian-Spiced Chicken Thighs
Preparation Time : 15
Cook Time : 300
Total Time : 315
boneless, skinless chicken thighs 1 1/4 kgs
onions, thinly sliced 2 nos
garlic cloves, minced 3 gms
golden raisins 1/2 cups
garam masala 1 3/4 tsp
salt 1/2 tsp
black pepper 1/4 tsp
low-sodium chicken broth 1 cups
plain yogurt 1/2 cups
cornstarch 2 tbsp
toasted slivered almonds 1/3 cups
cooked basmati rice (optional) 2 cups
Combine chicken, onions, garlic, raisins, 1 teaspoon of the garam masala, 1/4 teaspoon of the salt, the pepper and broth in slow cooker bowl.
Cover and cook for 3 hours on HIGH or 5 hours on LOW.
In a small bowl, stir together the remaining 3/4 teaspoon garam masala, remaining 1/4 teaspoon salt, the yogurt and cornstarch.
Remove chicken to a platter and keep warm. Whisk yogurt mixture into slow cooker bowl and cover; cook an additional 15 minutes or until sauce has thickened.
Stir in almonds and serve sauce with chicken over rice, if desired.
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