Tillie Doyle
Indian food is known for its bold flavours and abundant spices. Slow cooking is an ideal method for cooking Indian food as it allows the spices to infuse and develop deep flavours. Using a Crock-Pot® slow cooker, you can make a range of Indian dishes, from curries to kormas, and both vegetarian and meat-based options. Some specific recipes that can be made in a Crock-Pot include chicken tikka masala, chicken butter masala, dal, and butter chicken.
| Characteristics | Values |
|---|---|
| Ideal for | Less expensive portions of meat, Vegetarians, Vegans |
| Makes the food | More tender and tasty |
| Popular Indian dishes cooked in crock pot | Chicken Tikka Masala, Butter Chicken, Korma, Dal, Chicken and Cauliflower Curry |
| Ingredients | Chicken, Beef, Pork, Yogurt, Spices, Vegetables, Tomato Puree, Cream, Lemon, Rice, Parathas, Chickpeas, Coconut Milk, Ginger, Garlic, Onion, Cumin, Garam Masala, Cayenne Pepper, Turmeric, Fenugreek Leaves |
| Tips | Saute onions before adding them to the crockpot, Add a splash of vinegar at the end of cooking to brighten up the flavors |
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![The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More [A Cookbook]](https://m.media-amazon.com/images/I/91SK0g9tPUL._AC_UY218_.jpg)
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What You'll Learn
Chicken tikka masala
First, prepare the spice mix by combining garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and black pepper. You can adjust the amount of chilli powder to your preference. Sprinkle this spice mix over chicken thighs, coating them liberally. Heat some cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned. Transfer the seared chicken to the slow cooker.
Add diced onion to the skillet and cook until the onions are soft and slightly browned. Remove the skillet from the heat. It is important to sauté the onions beforehand to develop the deep flavours characteristic of tikka masala. Add the onions to the slow cooker, then add 1/4 cup of water to the skillet and stir to dissolve the browned bits.
Add the water to the slow cooker and stir to combine with the chicken. Cover and cook on the HIGH setting for 4 hours or LOW setting for 8 hours. After 4 hours, add heavy cream, crush fenugreek leaves, and add to the curry. Mix well, taste, and add tomato paste. You can also add a teaspoon of sugar to balance the flavours. Garnish with cilantro and serve with basmati rice and naan.
You can also marinate the chicken in yogurt to flavour and tenderize it, resulting in a thicker sauce. Chicken breasts can be substituted for the thighs, but thighs hold up better over the long cooking time.
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Slow cooker butter chicken
To make the slow cooker butter chicken, you will need the following ingredients:
- Chicken breasts or thighs
- Cauliflower florets
- Ginger
- Garlic
- Onion
- Butter
- Half-and-half or heavy cream
- Garam masala
- Curry powder
- Cardamom pods
- Coconut milk
- Yogurt
- Salt
- Tomato sauce or tomato paste
Start by heating some butter and vegetable oil in a large skillet over medium heat. Add in your diced chicken, cauliflower, ginger, garlic, and onion, and sauté until lightly browned. Next, transfer the mixture to your slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season with salt to taste.
Cook the butter chicken on high for 4 to 6 hours or on low for 6 to 8 hours. The dish is ready when the chicken is tender and the sauce has reduced to your desired consistency. Before serving, remove and discard the cardamom pods.
This slow cooker butter chicken is infused with flavour and has a creamy texture. It is best served with basmati rice and warm naan bread. Enjoy the wonderful aroma and taste of warm Indian spices!
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Dal
Firstly, if using dried lentils, soak them in water for at least one hour, or overnight. Then, drain the lentils and add them to the crock pot, along with three to four cups of water. You can also add some turmeric powder and salt at this stage. Cook the lentils on a low setting for at least three to four hours, or until they are soft and creamy. If using an instant pot, you can cook the lentils for eight hours.
Next, prepare the tadka, which is a mixture of spices. The tadka typically includes garlic, ginger, onion, spice powders, and salt, which are sauteed in ghee or oil for around five minutes, or until fragrant. You can also add whole red chillies to the tadka. Once the tadka is ready, add it to the crock pot and stir.
If you are using tomatoes, add them only after the lentils are soft, as the acid in the tomatoes can prevent the lentils from cooking properly. Cook the dal for a further two to three hours on low. You can also add some cream to the dal at this stage, for a creamier texture. Finally, taste the dal and adjust the seasoning, if needed, with salt and pepper.
Serve the dal with rice, naan bread, roti, or poppadums on the side for dipping. Enjoy!
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Chicken and cauliflower curry
Ingredients:
- Chicken
- Cauliflower
- Garlic
- Ginger
- Curry powder
- Sea salt
- Black pepper
- Onion
- Chicken broth
- Coconut milk
- Peas
- Cilantro
- Cornstarch (optional)
- Evaporated milk (optional)
- Additional vegetables of your choice (optional)
Method:
- Add the chicken, cauliflower, garlic, ginger, curry powder, salt, pepper, and onion to the crock pot or slow cooker.
- Pour in the chicken broth and stir everything together.
- Set the crock pot to cook on high for 3-4 hours or low for 5-6 hours. Cook until the chicken is tender and cooked through, and the cauliflower is soft.
- Remove the chicken from the crock pot and shred it into bite-sized pieces. Return the shredded chicken to the crock pot.
- Add the coconut milk and peas. If using cornstarch, stir it into the evaporated milk first, then add to the crock pot.
- Cook until everything is warmed through and the sauce thickens.
- Top with cilantro and serve hot.
Tips:
- This dish can be served with rice, naan, or vegetables on the side.
- For a low-carb option, serve it with cauliflower rice.
- You can also add extra vegetables, such as carrots, to the crock pot at the beginning of the cooking process.
- If you prefer your cauliflower to retain its shape, you may want to add it to the crock pot towards the end of the cooking time, or cook it separately and add it to the dish before serving.
- Leftovers can be frozen for quick and tasty meals. Simply allow the curry to cool, transfer to freezer bags or containers, and store in the freezer.
Enjoy your homemade chicken and cauliflower curry!
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Korma
Chicken Korma is a mild and creamy curry that is perfect for cooking in a crock pot. It is a great dish for those who can't handle spicy food but still want to enjoy the wonderful flavours of Indian cuisine. The slow cooking process ensures tender chicken and a rich, fragrant sauce.
To make chicken korma in a crock pot, start by cutting the chicken into bite-sized pieces and seasoning them with salt and pepper. Place the chicken in the crock pot. Next, blend together the ingredients for the sauce. This typically includes onions, garlic, ginger, chilli, and spices such as cumin, turmeric, cardamom, cinnamon, and garam masala. You can also add cashew nuts or cashew butter to give the sauce a creamy texture and a nutty flavour. Pour the sauce over the chicken in the crock pot.
Cook the korma on low heat for 4 to 5 hours. If using coconut milk, add the solid part towards the end of cooking to avoid separation and a greasy texture. Once the korma is cooked, stir in the coconut milk solids, and garnish with fresh coriander leaves, flaked almonds, or parsley.
Chicken korma tastes great served with rice, naan bread, paratha, or chapati. It can also be accompanied by steamed rice, poppadoms, and mango chutney for a delicious Indian feast.
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Frequently asked questions
There are several Indian dishes that can be cooked in a crock pot, including chicken tikka masala, chicken butter masala, lentil dahl, and korma.
To make chicken tikka masala in a crock pot, you will need boneless, skinless chicken breasts cut into 2 to 3-inch pieces, yogurt, red chili powder, turmeric, garam masala, ginger, garlic, lemon juice, salt, oil, onions, and tomato puree.
First, cut the chicken into cubes and marinate it in yogurt, spices, and lemon juice. Next, saute the onions in oil until soft and translucent. Layer the onions in the crock pot, spread the tomato puree on top, and add the marinated chicken. Cover and cook on High for 4 hours or Low for 6 to 8 hours. Finally, stir in cream and crushed fenugreek leaves, adjust seasoning, and garnish with cilantro.
To enhance the flavor of Indian dishes in a crock pot, it is recommended to saute the onions separately before adding them to the crock pot to bring out their sweetness and avoid a crunchy texture. Additionally, adding a splash of vinegar at the end of cooking can brighten up the flavors.
