Recipe

Category

dinner

Cuisine

Indian

Prep time

PT30M

Cook time

PT6H

Total time

PT7H

Yield

8

Ingredients

• 800g chicken thighs
• 3 tbsp yoghurt
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tsp ground garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp salt
• 2 small or 1 large onion, chopped
• 2 tbsp butter
• 1 clove garlic, minced
• 1 tsp ground garam masala
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tbsp grated/minced ginger
• 2 tbsp tomato puree
• 1 red pepper, sliced
• 1 tbsp mango chutney
• 2 tins chopped tomatoes
• 1/2 tsp cayenne pepper (optional)
• 100ml of double cream
• 1 bunch of coriander
• naan bread, warmed

Instructions

1. Mix the yoghurt, and half the ginger, garam masala, turmeric and cumin together and slather over the chicken.
2. Leave to marinate for 1 hour in the fridge.
3. Fry chicken on high until browned in batches, then add to slow cooker.
4. Melt the butter in the same pan and fry the onion off for 5 mins.
5. Add in the spices, tomato puree and peppers and cook for 5 mins more.
6. Add in the tinned tomatoes and chutney and bring to a simmer, then add everything to the slow cooker.
7. Cook on high for 6-8 hours with the lid off.
8. In the final 15-30 mins, stir in the double cream.
9. Chopped the coriandar and sprinkle over the top.
10. Serve with basmati rice and warmed naan breads.