It's her recipe or the one she follows but i'm just sharing it here so that I can point others to it and not have to write it out every time!
So thank you Liesl for sharing! I've made it 3-4 times now and everyone loves it!
I'm sharing some pictures, it's not the prettiest of food... but it's so tasty it doesn't matter.
|we serve it over rice with the na'an|
|broiling the chicken|
8 boneless skinless chicken thighs
1 Tbsp. cumin
1 Tbsp. coriander
1 c. plain greek yogurt
1 large yellow onion, diced
6 cloves garlic, minced
1 Tbsp. kosher salt
1 piece ginger root, 2-3 inches, peeled & grated
3 Tbsp. garam masala
1 28 oz. can crushed tomatoes
1 Tbsp. raw sugar (white is okay)
Sriracha to taste, for heat (I personally didn't use any)
1 1/2 c. half & half (or milk)
1 Tbsp. cornstarch
Put the chicken in a bowl and season with coriander & cumin, then stir in yogurt and let sit 10 minutes. Spread out in a single layer on a foil lined baking sheet and broil in the oven 5 - 10 minutes, until starting to get dark charred spots (won't be cooked through). Remove and let cool while preparing sauce. In a large heavy skillet, saute onion & garlic with salt until soft. Add ginger & garam masala and turn heat up to medium high for 30 seconds while stirring. Add tomatoes & sugar and bring to a boil, then turn heat off. Pour into crockpot (add Sriracha here). Chop cooled chicken into 1-2" chunks and add to crockpot, also add liquid from baking sheet. Stir together, cover and cook on low 4 - 5 hours. Before serving, combine milk & cornstarch and stir into mixture, allow to cook 10 more minutes (until bubbly). Serve over rice.
Side note- I couldn't find the garam masala in any stores around here so i searched the internets and found THIS site... and i make my own minus one of the ingredients that i have no clue what it is. Pretty easy.
And no good Indian dish is the same without
1 pkg. (2 1/4 tsp) active dry yeast
1 tsp. sugar
1/2 c. warm water
2 1/2-3 c. flour
1/2 tsp. salt
1/4 c. vegetable oil
1/3 c. plain greek yogurt
1 lg. egg
Dissolve yeast & sugar in warm water & let get frothy. In a separate bowl combine oil, yogurt & egg, then stir into yeast mixture until combined. In a medium bowl mix 1 c. flour with salt. Add wet ingredients and stir. Add flour 1/2 c. at a time until you can't stir with a spoon. Knead on a floured surface for 3 minutes. Dough should be smooth & soft, not sticky. Cover & let double, about 45 min. Flatten & divide into 8 pieces (I often do more & make smaller na'an). Work with 1 piece at a time. Roll out to a circle as big as your hand. Cook in a hot skillet or on the bbq grill until large bubbles form & bottom is golden brown, flip and cook other side. Repeat until all dough is gone.