This slow cooker Indian Chicken recipe is adapted from Skinnytaste Fast and Slow. The list of spices in any Indian recipe might seem intimidating at first, but once you’ve invested in your rack, these homey dishes are fairly easy to throw together.
Total Time
4hr 20min
4.0
1 Rating
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1/2
Tbsp
Ghee
or Unsalted Butter
•
1
Onion
, finely chopped
•
3
cloves
Garlic
, minced
•
1
tsp
Grated
Fresh Ginger
•
1
lb
Ground Chicken
•
1
tsp
Kosher Salt
•
3/4
cup
Tomato Sauce
•
1/4
cup
Chopped
Fresh Cilantro
, divided
•
1
Jalapeño Pepper
, deseeded, finely chopped
•
3/4
tsp
Ground Coriander
•
3/4
tsp
Ground Cumin
•
3/4
tsp
Chili Powder
•
3/4
tsp
Ground Turmeric
•
3/4
tsp
Garam Masala
•
3/4
tsp
Ground Cinnamon
•
1
Bay Leaf
•
3/4
cup
Frozen Green Peas
•
1/4
cup
Water
Cooking Instructions
1.
In a large nonstick skillet, melt the Ghee (1/2 Tbsp) over medium heat. Add the Onion (1) stirring until golden, 6 to 8 minutes.
2.
Add the Garlic (3 cloves) and Fresh Ginger (1 tsp) and cook until fragrant, 2 minutes.
Kheema is traditionally made with lamb or chicken, but I'm sure this recipe would also taste great with pork or beef.
Nutrition Per Serving
CALORIES
233
FAT
11.8 g
PROTEIN
22.2 g
CARBS
10.9 g
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