Ingredients
4
4 servings
- •2 onions, quartered
- •1 large green chile pepper, seeded
- •3 cloves garlic
- •1.5 inch piece fresh ginger root, peeled
- •1 tablespoon sunflower seed oil
- •8 boneless, skinless chicken thighs
- •2 tablespoons butter
- •1 teaspoon cumin seeds, crushed
- •1 teaspoon fennel seeds, crushed
- •4 cardamom pods, crushed
- •1 teaspoon paprika
- •1 teaspoon ground turmeric
- •0.25 teaspoon ground cinnamon
- •11 ounces chicken stock
- •1 tablespoon white sugar
- •1 pinch salt
- •5 tablespoons heavy cream
- •2 tablespoons ground almonds
Instructions
- Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
- Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
- Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
- Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.
Nutritional Facts
Per 4 servings
- Calories: 436
- Carbohydrate: 15g
- Fat: 31g
- Fiber: 2g
- Protein: 25g
- Sugar: 7g
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