Becky’s notes: Use an Instant Pot or slow cooker for best results. If using a pan on the stove, consider the steps (mentioned below) of blending all ingredients (except chicken) and marinating the chicken for several hours before cooking.

This recipe was developed from one that involved blending all ingredients except the chicken, and marinating the chicken beforehand. I found that those steps were not needed; as long as the chicken pieces are small enough and the ingredients are slow-cooked long enough, it reduces to a pretty smooth sauce, and the chicken is flavorful throughout.

You can play fast and loose with ingredients — substitute, add more or less.

Delicious served with Cucumber-Yogurt Recipe.

Ingredients

• 1 tablespoon oil – more as needed
• 1 large white onion, chopped
• 5 cloves garlic, minced (approx 2 tbsp)
• 2 tbsp ginger, minced
• 1 pound boneless skinless chicken thighs (I used breast meat, which worked fine), cut into pieces
• 2 c diced tomatoes (heirlooms are great in this recipe)
• 1/2 c white vinegar
• 1 teaspoon salt
• 1 tsp garam masala (or tandoori masala, which is available at Ralph’s)
• 1 tsp smoked paprika (I also found this at Ralph’s)
• 1/2 – 2 tsp cayenne pepper, red pepper flakes or red hot sauce – this is where you determine the spiciness level (I used very little and the whole thing was delicious)
• 1/2 tsp ground coriander (I didn’t have any so I just used a full tsp of cumin)
• 1/2 tsp ground cumin (or a full tsp if you don’t have coriander)
• 1/4 c water (only if you use Instant Pot)
• 1/2 tsp turmeric
• Jasmine rice, 4 servings, prepared separately
• Naan (if you really want to carb out)

Slow Cooker Directions

1. Saute onion, garlic, ginger and oil for 3-4 minutes. Use a pan or the Instant Pot on Saute.
2. Add chicken (and more oil if needed); saute until chicken is no longer pink on outside. If using a slow cooker, transfer all ingredients to the cooker now.
3. Add tomatoes and vinegar, stir. Add spices and stir again. Warning: turmeric stains so beware when splashing sauce or using wood/bamboo utensils.
4. Instant Pot: Add water if needed so that ingredients don’t stick and burn. Pressure cook on high for 5 minutes, then allow to release for 10 minutes. Stir. Then hit the slow cook function and let cook for 2-3 hours.
5. Slow cooker: slow cook for 4-6 hours, up to 8 hours.
6. If the sauce is too watery, remove chicken and cook down uncovered and even use a bit of flour to thicken it up. Then add the chicken back.
7. Prepare your jasmine rice about 20 minutes before serving.
8. Warm up some naan and soak up that delicious sauce.