Monday, February 1, 2021

# chicken # Chicken Makhani

Crockpot Monday: Chicken Makhani

Looking for a change of pace? This ought to do it! 

Chicken Makhani:

2 pounds boneless skinless chicken thighs 
1 onion, sliced
6 garlic cloves, chopped
4 Tablespoons butter
15 cardamom pods (sewn together!)
2 teaspoons curry
1/2 teaspoon cayenne pepper
2 teaspoon garam masala
1/2 teaspoon ground ginger
1 can coconut milk 
1 can (6 oz) tomato paste
2 Tablespoons lemon juice
1 cup plain yogurt (to add at the end, I used fat free)


Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Toss in the butter and tomato paste. Add lemon juice and coconut milk. 

Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. 

Serve with white or brown basmati rice. 

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