Super Easy Indian Chicken

[spotty_dog]

You can riff on it any way you want. It's your kitchen. I use this spice mix as the base for my faux "chana masala" chickpeas, and sometimes if I'm running late I barely give the canned beans and tomatoes time to warm up before I serve them. But this is one of those dishes that people will tell you is "better the next day." Long simmering does develop the flavors a little better (as long as you don't overcook the chicken -- per America's Test Kitchen, I limit chicken in the slow cooker to 4-6 hours on LOW.) If you do want to slow cook, you could even start from dried beans. It's all good!

[medpedspouse]

Still in the slow cooker?


Sent from my iPhone using Tapatalk

Yes, still in the slow cooker. I have been wanting to try this recipe in the pressure cooker. AND - yes to it being so much better the next day.

[alotofyarn]

The flavor was really good, but I'd probably do it differently next time. My chicken basically shredded, and I think it would have been better if it hadn't. So, I'd do it in the pressure cooker next time for maybe 10-15 minutes so I could get the chicken tender but not shredded. And I'd definitely use boneless meat, probably just boneless thighs, but maybe breast too. And I tried to just use whole milk, but I think it would have been better with the 1/2 and 1/2, or yogurt. I might leave the jalapeno out too, because I thought it was a really good amount of spice, but the kids currently won't eat anything even remotely spicy, so I'd make it milder for them.

[TulipsAndSunscreen]

That was my plan with the yogurt. Good to know it works on the stovetop.


Sent from my iPhone using Tapatalk

[alotofyarn]

So I did this in the Instant Pot the other day, and it went much better. I left out the jalapeno, and I used boneless, skinless thighs (plus one breast). I also used plain Greek yogurt instead of cream. I did 15 minutes of high pressure with natural release, and it was cooked perfectly! Next time I might cut the cayenne too, because even though I thought the spice was good, the kids wouldn't eat it.

[TulipsAndSunscreen]

I forgot to report back. I did it on the stovetop and simmered it for a while while the kids played. After an hour, I added 4 cans of chickpeas (in lieu of chicken). Simmered it for 20 mins longer.

We did not eat it that night to let the flavors meld. I did a big dollop of Greek yogurt and cilantro on top (no cream). Super delicious with quinoa and rice.


Sent from my iPhone using Tapatalk

[alotofyarn]

So I did this in the Instant Pot the other day, and it went much better. I left out the jalapeno, and I used boneless, skinless thighs (plus one breast). I also used plain Greek yogurt instead of cream. I did 15 minutes of high pressure with natural release, and it was cooked perfectly! Next time I might cut the cayenne too, because even though I thought the spice was good, the kids wouldn't eat it.

[MENTION=985]spotty_dog[/MENTION] Here's what I did.

[rufflesanddots]

I still need to make this.

[MrsC]

Me too!

Sent from my XT1575 using Tapatalk

[Meenah]

One of the best recipes I have ever found "on line"!!!!! I have been vegetarian for the past two years and need to make it again without the meat, I'll try the chickpeas.

[PrincessFiona]

Someone should tell Jenn Patel that her recipe continues to be a great success here! I hope she is well!!

Kris


Sent from my iPhone using Tapatalk

[TulipsAndSunscreen]

One of the best recipes I have ever found "on line"!!!!! I have been vegetarian for the past two years and need to make it again without the meat, I'll try the chickpeas.

I can vouch for its deliciousness with chickpeas!


Sent from my iPhone using Tapatalk

[rufflesanddots]

Do y'all use canned chickpeas?

[spotty_dog]

I have. They hold up fine to long simmering if you want the flavors to meld, but then the dish also turns out just fine if you only heat it long enough to warm everything. "Hummus beans on rice" (which isn't quite made from this recipe but I heavily drew from it to get the spices and flavor profile) has been one of my kids' favorite meals, and one of my favorite super-quick dishes on busy nights, since they weaned. O_O

But I'm seriously thinking of doing it from dried beans in the IP tonight. Except I'm out of ginger and dry chickpeas. Hrm.

[TulipsAndSunscreen]

I used canned chickpeas for sure. I can't plan far enough ahead not to do so. But it is fine!


Sent from my iPhone using Tapatalk