Slow Cooker Punjabi Chicken Curry Recipe | Startup Cooking

 SLOW COOKER PUNJABI CHICKEN CURRY | STARTUP COOKING

This slow cooker chicken curry is perfect in every way, the juicy pieces of chicken and the spicy gravy makes the perfect breakfast, lunch or dinner. It goes goes well with  chapathi, roti, parotta, rice or dosa.

This chicken curry is really simple to make. The only real cooking you'll do here is to cook the onion tomato masalas in a little oil before adding it into the slow cooker. The only reason i recommend doing that is so that we can get rid of the raw taste of spices, onion and ginger garlic paste.

Use chicken thighs with bone for this punjabi chicken curry, because chicken thighs have more fat than breasts so they remain tender when cooked for long periods and don't do get dry out.

For this recipe, am not adding any cream, coconut milk or flavors. In addition, am adding only the garam masala and also some whole spices to infuse the flavor in this recipe.

Slow Cooker

Using a slow cooker is a great way to save time and to prepare a healthy and nutritious meal. Assemble all the ingredients in the morning, put it in the slow cooker, and at the end of the day, dinner is ready without much mess or many dishes to clean. The device requires only a small amount of electricity only to do its work - compared with a standard oven, a slow cooker uses a lot less energy, so it won't heat up an entire kitchen the way an oven does. 

Cooking with a slow cooker can also be an economically smart choice, because you can use cheaper cuts of meat. Condensation acts as a self-baster, so traditionally tougher cuts of meat become tender in a slow cooker. Vegetables cooked in a slow cooker can absorb stocks and spices, giving them fuller flavors. 

The high and low settings on the device allow you to adjust the temperature for the length of time you want the meal to cook. Cooking on low is always completely safe.

This slow cooker chicken curry can be enjoyed on weekends, parties, pot lucks, buffets, festivals, etc., Follow my step by step photo recipe to prepare Slow Cooker Punjabi Chicken Curry. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

Similar Recipes

• Chicken rice noodles

• Hariyali chicken curry

• Chicken masala recipe

• Cashew chicken curry

• Chicken curry - my style

• Dahi chicken curry

• Tawa chicken fry

• Chicken pulao

• Chicken curry - village style

• Varutha Kozhi Kari

• butter chicken

Starters

• Chicken 65

• Kerala fried prawn

• Pallipalayam chicken fry

• Mutton chukka

• Andhra style prawn fry

• Kerala mutton roast

• Tawa chicken

• Prawn ghee pepper roast

• Salmon fish fry

• Mutton liver fry

• Pomfret fish fry

• Chilli garlic prawns

RECIPE FOR SLOW COOKER 

CHICKEN CURRY

Coarse       : Lunch / Dinner

Cuisine      : North Indian

Author       : Jayashree Karthik

Prep Time  : 20 min

Cook Time : 8 hour

Total Time  : 8 hour 20 min

INGREDIENTS

• 1 tbsp oil

• 2 cloves

• 2 inch cinnamon stick

• 2 bay leaf

• 1 tsp black stone flower

• 1/2 tsp cumin seeds

• 1/4 tsp cardamom powder

• 1 onion - chopped

• 2 tsp ginger garlic paste

• 1 large tomato - chopped

• 1/2 tsp turmeric powder

• 1 tsp red chilli powder

• 2 tsp coriander powder

• 1 tsp garam masala powder

• 1/4 cup yogurt / curd

• salt to taste

• 1.5 lb chicken thighs with bone 

• 1/2 cup water 

• 1/4 cup coriander leaves - chopped

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes

PROCEDURE

• clean chicken pieces with fresh water for 2-3 times and drain the water completely and then set aside

• heat oil in the sauce pan

• temper with cloves, cinnamon stick, bay leaf, black stone flower, cardamom powder and cumin seeds

• add chopped onion and saute well until transparent

• add ginger garlic paste and saute well until the raw smell goes

• add chopped tomato and cook well until it turns mushy

• add turmeric powder, red chilli powder, coriander powder, garam masala powder and salt

• mix well and cook the spices for 2 minutes

• add yogurt and mix well with the masalas and continue to cook for 1 minute and then switch off the flame

• place the chicken pieces into the slow cooker crockpot and then onion tomato masalas and then 1/2 cup water 

• mix well and cover with lid 

• cook on low for 8 hours or on high for 4 hours

• after 8 hours chicken will be cooked thoroughly and then garnish with chopped coriander leaves

• serve with rice, chapathi, roti, naan or pulao

• Enjoy!

NOTES

• i recommend chicken thighs for this recipe because they don't dry out and retain their juiciness in the slow cooker
• use bone in chicken thighs for this recipe
• adjust spice level according to the taste
• if you want creamy texture, add a tbsp of fresh cream at the end and before garnishing
• you can also add coconut milk along with the masalas for even more flavorful

Try my biryani recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani

Slow Cooker Punjabi Chicken Curry With Step By Step Photo Recipe

heat a tbsp of oil in the pan, temper with cloves, cinnamon stick, bay leaf, cardamom powder, black stone flower and cumin seeds

add chopped onion

saute well until it turns transparent

add ginger garlic paste

saute well until the raw smell goes

add chopped tomato

cook well until it turns mushy

add turmeric powder, red chilli powder, coriander powder, garam masala powder and salt

mix well and cook the spices for 2 minutes

add yogurt and mix well

cook for 1 minute and then switch off the flame

add chicken pieces in the crockpot

add onion tomato masala gravy

add water and mix well

cover with lid and cook on low for 8 hours or on high for 4 hours

i cooked overnight

in the morning chicken curry ready

serve with rice, chapathi, pulao, dosa, etc.,

Slow Cooker Punjabi Chicken Thigh Curry