Best 2 Slow Cooker Indian Spiced Chicken With Tomato And Cream Recipes

Tantalize your taste buds with an extraordinary culinary journey to India, where flavors dance on your palate like vibrant colors on a canvas. Embark on a delightful adventure with our Slow-Cooker Indian-Spiced Chicken with Tomato and Cream recipe, where succulent chicken is enveloped in a symphony of aromatic spices, tangy tomatoes, and creamy richness. As the slow cooker works its magic, your kitchen will be filled with an enticing fragrance that will have your family and friends eagerly awaiting this delectable dish.

But that's not all - this article is a treasure trove of culinary delights, featuring a collection of equally tantalizing recipes that will transport you to the heart of India. Discover the secrets of creating authentic Chicken Tikka Masala, a classic dish that combines tender chicken marinated in yogurt and spices, then grilled and simmered in a creamy tomato sauce. Indulge in the richness of Lamb Korma, where succulent lamb is braised in a velvety sauce of yogurt, nuts, and spices, resulting in a dish fit for royalty.

For vegetarians, we have a delightful selection of dishes that showcase the vibrant flavors of India. Try the hearty and flavorful Chana Masala, where chickpeas are simmered in a fragrant tomato-based sauce, or the aromatic Vegetable Biryani, a layered rice dish that is a feast for the senses. And for a refreshing side dish, whip up a batch of cooling Cucumber Raita, a yogurt-based sauce infused with cucumber and herbs, perfect for balancing the richness of the main dishes.

With this collection of recipes, you'll have a taste of India right at your fingertips. Each dish is carefully crafted to bring you the authentic flavors and aromas of this vibrant cuisine. So gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER INDIAN SPICED CHICKEN WITH TOMATO AND CREAM RECIPE - (4.4/5)

Slow-Cooker Indian Spiced Chicken with Tomato and Cream Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 18

Ingredients

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt, freshly ground black pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon ground coriander
1/2 to 3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
4 cups low-sodium chicken broth
1 pound small Yukon Gold potatoes, sliced 1/4" thick
3/4 cup canned tomato purée
1/2 cup heavy cream
Plain yogurt, torn fresh mint, and naan, flatbread, and cooked rice, for serving

Steps:

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. 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. 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. Remove skin and bones from chicken, if desired, and return meat to slow cooker; season stew with salt and pepper. Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice. Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.

INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM

Indian-Spiced Chicken With Tomato and Cream image

This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Milk/Cream Chicken Poultry Tomato Dinner Lunch Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt
freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
8 cups low-sodium chicken broth
3/4 cup canned tomato purée
1/2 cup heavy cream
1 pound small Yukon Gold potatoes, sliced 1/4" thick
Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

Steps:

Heat ghee in a large Dutch oven over medium heat. 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 plate.
Add onion, garlic, and ginger to 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.
Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

Tips:

To make the chicken more flavorful, marinate it in the yogurt and spice mixture for at least 30 minutes before cooking.
If you don't have a slow cooker, you can cook the chicken in a Dutch oven over medium heat for about 1 hour, or until the chicken is cooked through.
Serve the chicken with rice, naan, or your favorite side dish.
To make the chicken even more creamy, add a dollop of yogurt or sour cream before serving.
If you like your food spicy, add a pinch of cayenne pepper or red chili flakes to the spice mixture.
For a vegetarian version of this dish, substitute tofu or paneer for the chicken.

Conclusion:

This slow cooker Indian spiced chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the tomato and cream sauce is rich and creamy. Serve it with rice, naan, or your favorite side dish for a complete meal. With its bold flavors and simple ingredients, this dish is sure to become a family favorite.