Best 2 Slow Cooker Indian Spiced Chicken With Tomato And Cream Recipes

Embark on a culinary journey to savor the exquisite flavors of slow cooker Indian spiced chicken with tomato and cream. This delectable dish tantalizes the taste buds with its harmonious blend of aromatic spices, succulent chicken, tangy tomatoes, and creamy richness. Let your kitchen transform into an Indian spice haven as you prepare this slow-cooked masterpiece, perfect for a cozy dinner or special occasion. Immerse yourself in the enchanting aroma that fills the air as the chicken simmers in a flavorful symphony of spices, creating a dish that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER INDIAN SPICED CHICKEN WITH TOMATO AND CREAM RECIPE - (4.4/5)

Slow-Cooker Indian Spiced Chicken with Tomato and Cream Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 18

Ingredients

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt, freshly ground black pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon ground coriander
1/2 to 3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
4 cups low-sodium chicken broth
1 pound small Yukon Gold potatoes, sliced 1/4" thick
3/4 cup canned tomato purée
1/2 cup heavy cream
Plain yogurt, torn fresh mint, and naan, flatbread, and cooked rice, for serving

Steps:

Heat ghee in a large Dutch oven over medium. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a 4-6-quart slow cooker. Place onion, garlic, and ginger in same pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes. Transfer mixture to slow cooker. Add broth, potatoes, tomato purée, and cream to slow cooker, season with salt and pepper, and stir to combine. Cover and cook until potatoes are tender and chicken is falling off the bone, 7-8 hours on low or 4-5 hours on high. Remove skin and bones from chicken, if desired, and return meat to slow cooker; season stew with salt and pepper. Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice. Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.

INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM

Indian-Spiced Chicken With Tomato and Cream image

This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Milk/Cream Chicken Poultry Tomato Dinner Lunch Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt
freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
8 cups low-sodium chicken broth
3/4 cup canned tomato purée
1/2 cup heavy cream
1 pound small Yukon Gold potatoes, sliced 1/4" thick
Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

Steps:

Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.
Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

Tips:

Use a high-quality garam masala. This blend of spices is essential for achieving the authentic flavor of this dish. Look for a garam masala that is made with fresh, whole spices and has a vibrant aroma.
Don't be afraid to adjust the amount of chili powder. This recipe calls for 1 tablespoon of chili powder, but you can adjust this amount to suit your taste. If you like your food spicy, add more chili powder. If you prefer a milder dish, reduce the amount of chili powder.
Use ripe tomatoes. Ripe tomatoes will give your dish a sweeter, more flavorful taste. If you can, use fresh tomatoes from your garden or a local farmer's market.
Don't overcrowd the slow cooker. When you add the chicken and sauce to the slow cooker, make sure there is enough room for the chicken to cook evenly. If the slow cooker is too crowded, the chicken will not cook properly.
Let the chicken cook on low for 6-8 hours. This will allow the chicken to become tender and flavorful. If you cook the chicken on high, it will become dry and tough.
Serve the chicken with steamed rice or naan bread. This will help to soak up the delicious sauce.

Conclusion:

This slow cooker Indian spiced chicken with tomato and cream is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. Serve this dish with steamed rice or naan bread for a complete meal.