This recipe is new from All You magazine!
I had to make substitutions, but I figured it was worth a try…let’s see how some of these substations work out!
I substituted fresh ginger for ground (I didn’t want to sub this one, but I didn’t have a choice.) I will prep and freeze some fresh ginger in the future.
I also substituted minced garlic for fresh, sour cream for yogurt and I left out the almonds (last one by family request.) I will have to substitute for heavy cream as well. I wanted to see if I can make this recipe without buying too many special items…I hate to buy something perishable for one recipe when the rest ends up going to waste before it is used again.
The substitute for many of these items can be found under the category FYI. Take a look or do a search of the blog.
- 4 tablespoons unsalted butter
- 2 onions, thinly sliced
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
- 1 2-inch piece fresh ginger, cut into 1/2-inch slices
- 4 cloves garlic, coarsely chopped
- 1/2 cup slivered almonds
- 1 cup plain yogurt (not nonfat)
- 2 teaspoons garam masala
- 1 teaspoon salt
- 1 15-oz. can diced tomatoes, drained
- 1/4 cup heavy cream
- 3 tablespoons chopped fresh cilantro, optional
1. Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Scrape into slow cooker. Place chicken pieces on top.
2. Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary.
Add tomatoes and pulse once to combine. Pour mixture over chicken.
Cover and cook on low until chicken is tender, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving, if desired.