This dump and go Slow Cooker Chicken Curry masala is simple yet so deliciously perfect one pot dish. Cooked in the crockpot, this curry has the right balance of spices, spot on flavors with tender juicy chicken – all goodness and happy tummy!
Dunk your favorite naan bread or top the steamed rice with this luscious curry, oh so yum!
Ingredients
Chicken : I love to use chicken on bones for this recipe. The juicy flavor and taste that comes out of bones from slow cooking makes is irresistible.
Bone in pieces gives such an awesome taste that you really need not add vegetable or chicken broth for flavor enhancement.
Chicken cooks in it own juices with spices to give beautiful and delicious curry dish. You will definitely love to indulge in it.
Onions : You will need very finely chopped or grated onion for this recipe.
You may find many other recipes on the net that shows the sautéing of onion and ginger garlic here. Honestly, you don’t need to do this step here.
Tomatoes : I have used my homemade pureed tomatoes here. But you can use grated as well. You can also used canned tomatoes or Puree here.
Ginger, Garlic and Green Chilies : You can use them as grated, chopped or crushed and even paste. Whatever is suitable for you, go for that.
Instead of green chilies, you can also use chopped or minced Serrano peppers
Usually, minced garlic and ginger does the perfect job. I was too lazy to peel and mince garlic and ginger, so I replaced it with my pre made ginger, garlic and green chili paste.
Spice Powders : Basic spice powders like ground Coriander, Red Chilli Powder, Turmeric, Cumin powder and Garam Masala goes in.
Grated Nutmeg : Nutmeg gives amazing earthy aroma and taste to they dhaba style curry. So, I would highly recommend to not to miss this.
Whole Spices : You would be needing fennel seeds, cinnamon sticks, green cardamom, cloves, black peppercorns and Bay leaf.
Yogurt : It gives nice base and taste to the gravy.
Oil, Ghee, salt and pepper
Step by Step Instructions
To begin with, clean, wash and strain the chicken well to get rid of extra moisture.
Then, add chicken into the slow cooker pot.
Add rest of the ingredients into it along with only ¼ cup of water.
Note : I am adding a bit of water as my family loves it with a nice gravy. But, if you want gravy to be thick, then you do not need to add water at all.
Mix everything well.
Cover with lid and cook on high for 3.5 hours. I got perfect cooked intact chicken in 3.5 hours. The time may range from 3- 4 hours on ‘High’ or 6 hours on ‘Low’.
Once cooked, add lemon juice and mix.
Now, switch off and unplug the slow cooker. Place a steel bowl or foil piece over the chicken. Put live charcoal in bowl and pour ghee over it.
Immediately cover the cooker with lid and let it sit for 5 minutes.
After 5 minutes, discard the coal and garnish with chopped coriander leaves.
Serve this dhaba style slow cooker chicken curry with favorite bread or rice.