Slow Cooked Masala Chicken

This homemade Masala Chicken Curry is one of the easiest and packed with robust flavours. Leave it for cooking when you leave for work and Imagine coming home to mouthwatering smell of this classic curry simmering away, ready to surprise your tastebuds!

I didn't think that this simple chicken curry when slow-cooked can go so creamy and rich. Spooned over some steamed rice, this easy slow cooker masala chicken is about to make your busy days very happy indeed.

Imagine you don't have to stand in front of hot stove in the screeching summers and still you get a dish that is more robust in flavours and tastes times better than you would get with the hard-work behind the stove. This slow cooker is becoming my most favorite equipment.

When you slow cook meat it cooks more evenly and becomes more tender and also bringing out the flavors in a more enhanced way.

This is one such recipe with a small Smokey twist at the end .

Ingredients:

• 1½ cup/350 gm Chicken, cubed

• ⅓ cup/150 gm Brown Onion paste

• ½ Tbsp Green Chilli paste (optional)

• ⅓ cup/150 gm Tomato puree

• 2 Tbsp Ginger-Garlic paste

• 1 nos Bay leaf

• 6-7 nos Pepper corns

• 3 Tbsp + 1 Tbsp Ghee

• 2 Tsp Garam Masala

• Salt, to taste

• 1½ Tsp Red chilli powder

• 2 Tbsp Meat masala

• 1 Tsp Coriander powder

• 1 Tbsp Kasturi methi

• 1 Cup Curd

• 1 nos Coal

So this recipe is basically divided into 2 parts , the first being the cooking done in a pan and the next in the slow cooker

Method

(PART 1)

1. In a pan add ghee and then the bay leaf and pepper corn ,let them crackle

2. Add ginger garlic paste along with green chili paste till the raw smell goes away

3. Add the brown onion paste and cook till the oil starts to separate

4. Add tomato puree and cook till the oil separates

5. Add all the spices and mix well and cook for 2-3 mins

6. Dilute your curd with 2-3 tbsp of water and whisk properly

7. Add to the cooked masala and mix properly

8. Adjust the salt and chili and cook for 5-8 mins

9. Add the chicken cubes and cook till the just turn color

(PART 2)

1. Add the curry to the slow cooker with the simmer setting and keep it for the entire night ( and if you wake up In the night just give it a little stir )

2. The next morning check if the chicken is cooked ( add a little water if required)

3. Simmer it till half an hr before you have to serve

4. Half hour before serving move the temperature to 320 and let it come to a boil

5. Just before serving add roasted kasuri methi

6. Burn the coal piece on the stove and then place in a small bowl with a garlic & clove and put it inside the vessel with the curry

7. Add a tbsp of ghee and immediately close the lid when you see smoke rise from the coal

8. Remove the lid after 10 mins and remove the coal bowl.

9. Serve hot

Notes

• YOU WILL NOTICE THAT THE COLOUR OF THE GRAVY IS DEEP ORANGE WHICH HAS WITH COME THE LONG COOKING PROCESS .

• WHEN WE GO TO A RESTAURANT ONE CAN SEE THAT MOST OF THE TIMES THEY DON'T SMOKE THE GRAVY WITH THE COAL LIKE MENTIONED ABOVE BUT THEY ROAST THE CHICKEN IN A TANDOOR BEFORE PUTTING THE PIECES INTO THE GRAVY

• NEVER PUT KASTURI METHI THE BEGINNING OF A SLOW COOK PROCESS AS IT WILL MAKE YOUR DISH BITTER