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.