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1
Put the chicken in the slow cooker.
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2
(If the meat was frozen, make sure it is thoroughly defrosted.
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3
Never use frozen foods in a slow cooker, because it takes too long to raise the heat to an appropriate level for safe, bacteria-free cooking.)
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4
In a food processor, grind the onion, tomato, ginger, and garlic until smooth.
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5
This may take a few minutes, so be patient.
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6
You want the paste to be as smooth as possible.
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7
Transfer the paste to a bowl.
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8
Whisk in the salt, turmeric, garam masala, oil, yogurt, red chile powder, and methi.
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9
Pour this mixture over the chicken.
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10
Add the cinnamon stick, cardamom pods, cloves, and green chiles.
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11
Mix gently.
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12
Cook on low for 8 hours.
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13
If you want more both with your chicken add the water toward the end of the cooking time.
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14
Remove the whole spices.
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15
Garnish with cilantro and serve over bed of basmati or brown rice or with roti or naan.
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16
Try This!
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17
For you vegetarians out there, substitute seitan for the chicken and follow the same steps.
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18
Although seitan does not need to cook as long as the chicken would, stick to the cooking time given.
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19
The masala still needs to cook thoroughly.
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20
If you are concerned that the seitan may get tough, add it in after four hours of cooking.
