Slow-Cooker Indian Spiced Chicken With Tomato & Cream

5
Servings
25m
Prep Time
7-8h
Cook Time
7h 25m
Ready In


"If your spices are to old, restock with new for this great dish."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (813.3 g)
  • Calories 526.7
  • Total Fat - 13.8 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 837.1 mg
  • Sodium - 1266.7 mg
  • Total Carbohydrate - 33.3 g
  • Dietary Fiber - 5.7 g
  • Sugars - 6.7 g
  • Protein - 65.9 g
  • Calcium - 112.4 mg
  • Iron - 12.2 mg
  • Vitamin C - 34.7 mg
  • Thiamin - 0.3 mg

Step 1

Heat ghee in a large Dutch oven over medium. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a 4–6-quart slow cooker.

Step 2

Place onion, garlic, and ginger in same pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes. Transfer mixture to slow cooker. Add broth, potatoes, tomato purée, and cream to slow cooker, season with salt and pepper, and stir to combine.

Step 3

Cover and cook until potatoes are tender and chicken is falling off the bone, 7–8 hours on low or 4–5 hours on high.

Step 4

Remove skin and bones from chicken, if desired, and return meat to slow cooker; season stew with salt and pepper.

Step 5

Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.

Step 6

Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.

Tips & Variations


No special items needed.

Related

Luvcookn

This is delightfully flavourful! Made as directed with one wee addition. I added a splash of lemon juice to brighten all the flavours as I do not use salt. Thank you so much for sharing Marramamba! Made for Billboard Recipe Tag.

review by:
(24 Sep 2020)

ForeverMama

Oh my, this is sooo good! The combination of spices are perfect and with the addition of the cream it smoothed it all out. The fact that the chicken is browned and onions, garlic, ginger, etc.is sautéed prior to adding it to the slow cooker, made this chicken shine. Prior to browning the chicken, I removed the skin and all visible fat to prevent the skin from getting soggy. I also used fresh cardamom and coriander which I ground myself, because of this I wound up using more that was left in the spice grinder because I didn’t want to toss out the remainder, but it was spot on. The yogurt and cilantro served at the end provided the perfect flavor balance. Thank you, Marramamba, for sharing.

review by:
(20 Jun 2020)

Daily Inspiration

We really enjoyed this delicious slow cooker chicken. It was easy to put together and the spice is just right - not too hot. Loved the addition of the potatoes. Served this along with some Indian bread so we could enjoy the wonderful sauce. Also served it with a nice side salad. Nancy : )

(18 Apr 2015)