Slow Cooker Chicken Bhuna

$- Chicken thighs and other main components - 1.5 lbs (680g) boneless chicken thighs, cut into chunks - 2 large onions, finely sliced - 3 cloves garlic, minced - 1 tablespoon ginger, freshly grated - 1 can (14 oz) diced tomatoes - 1 cup plain yogurt - 1/4 cup vegetable oil Chicken thighs are perfect here. They stay juicy as they cook. The onions add sweetness. Garlic and ginger give depth to the flavor. - Essential spices for authentic flavor - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - Salt, to taste Spices are key! Cumin and coriander bring warmth. Garam masala adds a complex taste. Turmeric gives a lovely color. Adjust the chili for your spice level. - Optional garnishes and serving suggestions - Fresh cilantro, for garnish - Lemon wedges, for serving Fresh cilantro brightens the dish. Lemon adds zing when you serve it. This meal is great with rice or naan. You can find the Full Recipe for detailed steps. Start by sautéing the onions, garlic, and ginger. Heat the vegetable oil in a large skillet over medium heat. Add 2 large, finely sliced onions. Cook them until they are golden brown, which takes about 10 minutes. Next, add 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Stir this mixture for another 2-3 minutes until it smells great. Then, it’s time to combine the spices with the sautéed mixture. Add 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of garam masala, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder. Stir well and toast the spices for 2-3 minutes. This step builds a rich flavor base for your Chicken Bhuna. Now, transfer all the ingredients to the slow cooker. In the slow cooker, combine the browned onion-spice mixture with 1.5 lbs of cut chicken thighs and 1 can of diced tomatoes. Make sure the chicken is well-coated in the mix. Then, add 1 cup of plain yogurt and season with salt to taste. Mix everything well. Next, set the cooking time and adjust the heat. Cover the slow cooker and set it to low heat for about 6-7 hours. If you're short on time, you can set it to high heat for 3-4 hours. This slow cooking makes the chicken tender and full of flavor. After cooking, check the seasoning and sauce thickness. Taste the Chicken Bhuna and adjust the salt if needed. If you want a thicker sauce, remove the lid for the last 30 minutes of cooking. For serving, dish out the Chicken Bhuna hot. Garnish with fresh cilantro and serve with lemon wedges on the side. This adds a nice touch to the meal. Enjoy your flavorful and simple creation! You can find the Full Recipe for more detailed steps. To get tender chicken every time, choose bone-in, skin-on chicken. It stays juicy and flavorful. If you prefer boneless thighs, that works too. Just make sure to use enough liquid. This keeps the chicken moist. A good rule is to cover the chicken halfway with sauce. For flavor enhancements, taste early and often. You can adjust spices as you cook. If you like it spicy, add more red chili powder. Fresh herbs like cilantro add brightness at the end. A squeeze of lemon also lifts the dish. For slow cooking, use a 6-quart slow cooker. It fits all the ingredients from the recipe. Set it on low for 6-7 hours or high for 3-4 hours. If you want a thicker sauce, remove the lid for the last 30 minutes. You might find a good meat thermometer helpful. It ensures your chicken reaches 165°F. A good cutting board and knife also make prep easier. Lastly, use a large skillet to sauté your spices and onions. This adds depth to your dish. {{image_2}} You can easily change the proteins in Chicken Bhuna. If you want a leaner option, use chicken breast instead of thighs. Lamb is another great choice. It adds a rich flavor that works well with spices. For a vegetarian or vegan option, swap the chicken for chickpeas or paneer. These ingredients soak up the sauce and provide a nice texture. Adding vegetables can make your Chicken Bhuna even better. Try adding bell peppers, peas, or carrots. These veggies bring color and extra nutrients. You can also adjust the spice levels to fit your taste. If you like heat, add more red chili powder. For a milder dish, reduce the amount. Remember, you can always add spices, but it’s hard to take them away once added. For the full recipe, check out the Slow Cooker Chicken Bhuna . To keep your Chicken Bhuna fresh, follow these tips: - Refrigerating leftovers: Let the dish cool to room temperature. Place it in an airtight container. Store it in the fridge for up to 3 days. - Freezing Chicken Bhuna: For longer storage, freeze it. Use a freezer-safe container or bag. It can last up to 3 months in the freezer. Make sure to label it with the date. When reheating Chicken Bhuna, you want to keep the flavor. Here are some methods: - Microwave: Place the portion in a microwave-safe dish. Cover it with a damp paper towel. Heat it in short bursts, stirring in between. - Stovetop: Heat it in a pan over low heat. Add a little water or broth to help it warm evenly. Stir often to avoid sticking. To maintain texture: - For best results, avoid high heat. Slow reheating keeps the chicken tender. Stir gently to keep the sauce smooth. Enjoy your meal again! How to make Chicken Bhuna spicier? To spice up Chicken Bhuna, add more red chili powder. You can also include fresh green chilies. If you want a deeper flavor, try using extra garam masala. Adding a splash of hot sauce toward the end also works well. Start small and taste as you go to find your perfect heat level. Can I make this recipe in a traditional pot? Yes, you can cook Chicken Bhuna in a traditional pot. Just use a heavy pot with a lid. Start by sautéing the onions and spices as you would in the slow cooker. Then, add chicken and tomatoes, cover, and let it simmer. Cook on low heat for about 45 minutes to an hour. Stir occasionally to prevent sticking. How long does it take to cook Chicken Bhuna on low? When using a slow cooker, Chicken Bhuna takes about 6 to 7 hours on low. This slow cooking allows the flavors to blend beautifully. If you're short on time, you can cook it on high for 3 to 4 hours. Just keep an eye on the chicken for tenderness. Troubleshooting common slow cooker issues If your food is not cooking well, check the heat setting. Make sure it’s on low or high, depending on your recipe. If the sauce is too thin, remove the lid for the last 30 minutes to thicken it. For dry dishes, add a little water or broth to keep things moist. How to choose the right slow cooker size When picking a slow cooker, consider your cooking needs. A 4 to 6-quart slow cooker is great for families. For smaller servings, a 3-quart can work well. If you plan to cook for a crowd, choose one that holds at least 7 quarts. Always think about how much food you’ll need before buying. You learned how to make a delicious Chicken Bhuna in your slow cooker. We covered the key ingredients, flavorful spices, and garnishes to try. You now have clear steps to prep and cook this dish perfectly. Remember to store leftovers properly and try different variations to keep it exciting. With these tips, you can impress your family and friends. Enjoy your cooking adventure and the tasty results!$

Discover the rich flavors of Slow Cooker Chicken Bhuna with this easy recipe! Tender chicken thighs simmered in a fragrant blend of spices, garlic, and ginger create a mouthwatering dish perfect for any meal. With just 15 minutes of prep time, let your slow cooker work its magic for a delightful dinner. Click through to explore the full recipe and elevate your cooking game with this delicious dish!

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Ingredients

1.5 lbs (680g) boneless chicken thighs, cut into chunks

2 large onions, finely sliced

3 cloves garlic, minced

1 tablespoon ginger, freshly grated

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 can (14 oz) diced tomatoes

1 cup plain yogurt

1/4 cup vegetable oil

Salt, to taste

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions

In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown, about 10 minutes.

Stir in the minced garlic and grated ginger, cooking for another 2-3 minutes until fragrant.

Add the ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder to the onion mixture. Stir well and cook for 2-3 minutes to toast the spices.

In the slow cooker, combine the browned onion-spice mixture with the chicken thighs and diced tomatoes, ensuring the chicken is well-coated.

Add the plain yogurt and season with salt. Mix well to combine all the ingredients.

Cover the slow cooker and set it to low heat for about 6-7 hours or high heat for 3-4 hours, until the chicken is tender and fully cooked.

Once done, taste and adjust seasoning if necessary. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking.

Serve the Chicken Bhuna hot, garnished with fresh cilantro and lemon wedges on the side.

Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 4-5