Print
Ingredients
Scale
- 6 oz full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ¼ teaspoon mild or medium curry powder
- 2 teaspoons turmeric, divided
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
- 2 lbs boneless, skinless chicken thighs, halved
- Salt and pepper, to season
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece of fresh ginger, minced
- 1 tablespoon olive oil, plus more if needed
- 4 tablespoons tomato paste
- 14 oz full-fat coconut milk
Instructions
- Marinate chicken with yogurt, spices, and lemon zest for at least 30 minutes.
- Brown chicken in a skillet over medium heat and set aside.
- Sauté onion, shallot, garlic, and ginger until golden.
- Add marinade, tomato paste, turmeric, and coconut milk; stir and simmer.
- Return chicken to the skillet, cover, and cook on low for 6 hours or high for 3 hours.
Notes
Marinating overnight enhances flavor.
Adjust spice levels based on preference.
Use bone-in chicken for richer flavor but adjust cooking time.
- Prep Time: 30 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 40
- Cholesterol: 150