Slow Cooker Chicken Bhuna Recipe
Slow Cooker Chicken Bhuna
Chicken in Thick, Coating Gravy
Submitted By: Taz
Ingredients:
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
Preparation:
- 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')
- Heat ghee/oil in a large skillet over medium-high heat until shimmering
- 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
- 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
- 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
- Sprinkle the chickpea flour evenly over the top of the mixture and thoroughly combine
- 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
- 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
- Adjust seasoning - Garnish as desired
- Serve hot along with basmati rice or chapatti, plain yogurt or raita, or as part of any Indian meal
