Makhni Chicken Curry Slow Cooker (Crock Pot) Recipe

Compare this with Traditional Makhni Chicken . We will not marinate the chicken in this recipe.

Ingredients

1. Ghee or Cooking oil: ¼ Cup
2. Skinless boneless chicken breast: 2 pounds

The chicken should be cut into 16 to 24 equal size pieces.

3. Finely chopped Onion almost pureed: ½ Cup

4. Salt: ½ teaspoon
5. Ground Cayenne (Lal Mirch): ¼ teaspoon
3. Minced Garlic: 1 Tablespoon
4. Ginger Chopped: 1 Inch
5. Curry Powder: 2 teaspoons
6. Dahi Yogurt: 2 Tablespoons

7. Chopped tomatoes: 1 Cup

8. Butter (unsalted): 2 Tablespoons

9. Water: ¼ Cup

9. Garam Masala: 1 teaspoon

10. Bay leaves: 2
11. Paprika (Degi Mirch): ½ teaspoon
12. Heavy whipping cream: 1 Cup

Method

1. Heat oil in a heavy bottom pan.

2. Fry chicken pieces till opaque white to light brown. Remove with slotted spoon and put in the crock pot.

3. Add Onions, salt and cayenne  to hot oil in the pan. Sauté till onions are translucent and the edges start to turn brown.

4. Add garlic and ginger. Sauté another 2 minutes.

5. Add curry powder, sauté 30 second.

6. Add Dahi Yogurt, sauté till almost all the moisture from the yogurt is consumed.

7. Add Tomatoes and butter. Heat till almost bubbly. Transfer to crock pot.

8. Rinse out the pan with water and add water to the crock pot.  At this point we are done with the pan.

9. Add remaining ingredients. Stir. Cover the crock pot set at high. Cook for 40 minutes.

10. Turn down cooker to low, cook for additional 5 to six hours. You may cook at high and save about two hours.