0107 Crock Pot Chicken Makhani

The thing about crock pot meals is that they’re super convenient when you get home on a snowy day and just want to eat. They’re not so convenient when it’s 6:45am and you have to drag your ass out of bed to bone three pounds of chicken thighs and make substitutions for spices that you didn’t realize had run out.  I’m not sure who was the hero of this situation – I did get up to make dinner at 6:45am, but Shane got up to make the coffee and feed the cats so that I could make my 7:30am bus on time.

The recipe called for 8 hours in the pot on low; by the time we made it home in all the snow, it had been going for 9, so the house smelled amazing and but the sauce had caramelized a bit.  I stirred in a cup of yogurt and made a quick bag of brown rice while Shane finished shoveling the sidewalk.  If I were to make this again, I think I’d prefer to have it with basmati rice or naan, and I might leave the bones in the chicken.  I would also add more salt.  A lot more salt.

CrockPot Chicken Makhani from A Year of Slow Cooking


0 thoughts on “0107 Crock Pot Chicken Makhani

  1. I am going to try this today. I will be out all afternoon and I am looking forward to the smells that I hope will greet me when I come home early evening. I got out all the spice jars last night and it makes quite an imposing (intimidating?) array, especially since I have to mix my own “garam masala” from cinnamon, nutmeg, cumin, cloves, and pepper. I am going to add one additional teaspoon of sea salt, but am afraid of going too far that way. OTOH, why am I doing this when I have an Indian restaurant from the current 100Best four blocks away?[shaking head]


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