Chicago cookbook author Anupy Singla adapted this deeply spiced, ginger-punched murgh (chicken) tari (sauce) from her husband, who is also Punjabi. The recipe is featured in Singla's cookbook The Indian Slow Cooker.

Source: Midwest Living

Gallery

Credit: Carson Downing

Recipe Summary

hands-on:
45 mins
total:
2 hrs 30 mins
Servings:
6
Yield:
10 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, place onion, tomatoes, ginger and garlic. Process until smooth. (This may take a few minutes. Paste should be as smooth as possible.) Transfer mixture to a 6-quart slow cooker. Whisk in yogurt, methi (if using), canola oil, salt, turmeric, garam masala and red chile powder.

    Advertisement
  • Add chicken pieces to the slow cooker, and turn to coat in the sauce. Add cinnamon stick, Thai or serrano chiles, cardamom pods and cloves. Cover and cook on low 8 hours.

  • Before serving, check the consistency. If you want a thinner sauce, add up to 1/2 cup hot water. Remove whole spices. Serve curry over rice garnished with cilantro. Serve with warm naan or roti, if you like.

*Tip

Methi (fenugreek leaves) adds grassy earthiness. Garam masala means "warming blend." One of many such spice mixtures used in Indian cooking, it's widely available and often includes coriander, cardamom, cloves, black pepper, cinnamon and cumin. Red chile powder—not to be confused with Tex-Mex chili powder—is similar to cayenne. Find the spices online or at Indian grocers.

Nutrition Facts

427 calories; fat 16g; cholesterol 168mg; saturated fat 3g; carbohydrates 14g; mono fat 3g; poly fat 7g; insoluble fiber 2g; sugars 7g; protein 55g; vitamin a 1453.2IU; vitamin c 20.1mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 18.1mg; vitamin b6 1.7mg; folate 36.8mcg; vitamin b12 0.5mcg; sodium 1242mg; potassium 986mg; calcium 125mg; iron 2.4mg.
Advertisement