Slow Cooker Chicken Bhuna Recipe

Slow Cooker Chicken Bhuna
Chicken in Thick, Coating Gravy
Submitted By: Taz


2 lbs Boneless/Skinless Chicken Thighs (Murgh) - cut into 1 - 2 inch 'cubes'
1 (14.5 oz) Can Diced Tomatoes and their Juice (Tamatar)
4 cloves Fresh Garlic (Leh-sun) - crushed
2 Fresh Green Chiles (Hari Mirch) - seeded
½ inch piece Fresh Ginger (Adrak) - rough chopped
2 medium Onions (Pyaz) - rough chopped
3 Tbs Chickpea Flour (Besan) - can substitute all purpose flour if desired
2 Tbs Ghee - can substitute olive, grape seed, canola, vegetable. or safflower oil
2 tsp Garam Masala
2 tsp Turmeric Powder (Haldi)
2 tsp Coriander Powder (Dhania Podi)
1 tsp Cumin Seed (Jeera)
1 tsp Fennel Seed (Saunf)
2 Green Cardamom Pods (Choti Elaichi) - crushed
Juice of 1 Lime (Nimbu Ras)
Kosher Salt (Namak) to taste

  1. Place the garlic, green chiles, ginger, and onion in the work bowl of a small food processor or blender and purée until smooth (add up to 3 Tbs of water if necessary to 'get things moving')
  2. Heat ghee/oil in a large skillet over medium-high heat until shimmering
  3. Once ghee/oil is hot, add the chicken and fry until all sides are just browned (apx 4 minutes) - Using a slotted spoon, transfer the chicken to a plate and set aside until needed
  4. To the same skillet, add the garlic/onion purée and fry for 4-5 minutes (add a little extra ghee/oil if necessary) - Add the cumin seed, fennel seed, and cardamom pods - Continue to fry for 2 minutes
  5. Add the tomatoes and their juices along with salt to taste (apx ¾ tsp) - Continue to cook until liquid is reduced by at least half (apx 3-5 minutes) - Add the garam masala, turmeric, and coriander powder to the reduced mixture and continue to cook for an additional 2-3 minutes 
  6. Sprinkle the chickpea flour evenly over the top of the mixture and thoroughly combine
  7. Add the chicken and any juices to the mixture and continue to cook for 2-3 minutes making sure the chicken is well coated and most of the liquid has been cooked off - Add lime juice and half of the tomato can worth of water (apx 7oz) - Thoroughly combine and bring to a simmer
  8. Transfer to a large, preheated slow cooker (Crock-Pot®) - Cover and allow to cook on low for 6 - 7 hours (high for 3 - 4 hours) or until chicken is cooked through and tender and gravy is thick (stir once or twice after the first hour) - Add as little water as possible to the dish if necessary; the final dish should have a very thick, almost 'dry' gravy
  9. Adjust seasoning - Garnish as desired
  10. Serve hot along with basmati rice or chapatti, plain yogurt or raita, or as part of any Indian meal
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