Indian-Spiced Chicken Thighs

Indian-Spiced Chicken Thighs


  • boneless, skinless chicken thighs 1 1/4 kgs
  • onions, thinly sliced 2 nos
  • garlic cloves, minced 3 gms
  • golden raisins 1/2 cups
  • garam masala 1 3/4 tsp
  • salt 1/2 tsp
  • black pepper 1/4 tsp
  • low-sodium chicken broth 1 cups
  • plain yogurt 1/2 cups
  • cornstarch 2 tbsp
  • toasted slivered almonds 1/3 cups
  • cooked basmati rice (optional) 2 cups


Combine chicken, onions, garlic, raisins, 1 teaspoon of the garam masala, 1/4 teaspoon of the salt, the pepper and broth in slow cooker bowl.

Cover and cook for 3 hours on HIGH or 5 hours on LOW.

In a small bowl, stir together the remaining 3/4 teaspoon garam masala, remaining 1/4 teaspoon salt, the yogurt and cornstarch.

Remove chicken to a platter and keep warm. Whisk yogurt mixture into slow cooker bowl and cover; cook an additional 15 minutes or until sauce has thickened.

Stir in almonds and serve sauce with chicken over rice, if desired.


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