What’s more piquant and savory than sizzling bites of chicken thighs!!
3 pounds boneless, skinless chicken thighs
2 onions, thinly sliced
3 garlic cloves, minced
1/2 cup golden raisins
1 3/4 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup low-sodium chicken broth
1/2 cup plain yogurt
2 tablespoons cornstarch
1/3 cup toasted slivered almonds
2 cups cooked basmati rice (optional)
Combine chicken, onions, garlic, raisins, 1 teaspoon of the garam masala, 1/4 teaspoon of the salt, the pepper and broth in slow cooker bowl.
Cover and cook for 3 hours on HIGH or 5 hours on LOW.
In a small bowl, stir together the remaining 3/4 teaspoon garam masala, remaining 1/4 teaspoon salt, the yogurt and cornstarch.
Remove chicken to a platter and keep warm.
Whisk yogurt mixture into slow cooker bowl and cover; cook an additional 15 minutes or until sauce has thickened.
Stir in almonds and serve sauce with chicken over rice, if desired.