Chicken is slowly cooked in a blend of spices, cumin, coriander and garlic, and then a nutty mixture of cashews and sour cream are added for a touch of creaminess. A refreshing mixture of lime, cilantro, chilies and mint are pulsed into a paste and stirred in at the end for a bit of tangy spice.
- 4 teaspoons extra virgin olive oil
- 1 red onion, very finely diced
- 1 tablespoon fresh ginger paste
- 4 cloves garlic, pressed
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 large tomato, diced
- 2 pounds boneless chicken, cut into small pieces
- 1/3 cup sour cream
- 1/2 cup cashew nuts
- 3/4 cup loosely packed mint leaves
- 1 large lime, halved
- 2 tablespoons chopped cilantro
- 3 green chiles, coarsely chopped
In a large non-stick skillet or pan heat the oil on medium heat for about 1 minute. Add in the onions and sauté well for 4 minutes, stirring occasionally until the onions soften, wilt and begin the turn golden at the edges.
Add in the ginger paste and the garlic and cook for another 2 minutes.
Add in the cumin and coriander powders and mix well.
Place the entire mixture in a slow cooker, add in the salt, sugar and the tomato and turn the setting on a high.
Let this cook undisturbed for 1 hour on high and add in the chicken and cook for another 45 minutes, until the mixture is bubbly and cooking briskly.
Place the sour cream and cashews in a blender and grind until smooth. Then, stir into the chicken and let it simmer for 15 to 20 minutes.
Place the mint in a blender, squeeze in the lime juice and add the cilantro and green chilies and grind to a paste.
At this point, the chicken should be soft and the gravy should be a light creamy texture.
Turn off the slow cooker and stir in the herb sauce and mix well.
Let rest for 20 minutes before serving.