Slow Cooker Chicken Curry Recipe – Kashmiri Chili & Fenugreek Leaves

Last Updated on 2 months by Neha Deshmukh

Slow Cooker Chicken Curry Recipe – Kashmiri Chili & Fenugreek Leaves

Hey everyone! If you’re anything like me, you love a good curry, but sometimes life just gets in the way of spending hours in the kitchen. That’s where this Slow Cooker Chicken Curry comes in. It’s packed with flavour, incredibly tender, and honestly, so easy to make. I first made this when I was juggling a new job and a toddler – it was a lifesaver! Now, it’s a regular in our house, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a flavour explosion thanks to the Kashmiri chili powder and a touch of kasoori methi (dried fenugreek leaves). The slow cooker does all the hard work, resulting in fall-off-the-bone chicken and a rich, aromatic sauce. Plus, it fills your home with the most amazing smell! It’s perfect for a weeknight dinner, a weekend gathering, or even meal prepping for the week.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons salt
• 2 tablespoons lemon juice
• ½ cup plain whole milk yogurt (about 125g)
• 1 tablespoon Kashmiri red chili powder (about 7g)
• 1 teaspoon turmeric powder (about 3g)
• 1 tablespoon garam masala (about 7g)
• 1 tablespoon ginger, grated (about 10g)
• 5 cloves garlic, minced
• 2 tablespoons oil
• 2 cups yellow onions, finely diced (about 200g)
• ½ teaspoon salt
• 1 ½ cups Pomi strained tomatoes or tomato puree (about 360ml)
• ½ cup heavy cream (about 120ml)
• 2 tablespoons tomato paste (about 30g)
• 1 teaspoon kasoori methi (dried fenugreek leaves) (about 3g)
• 1 teaspoon sugar (optional)
• Cilantro for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this curry, so here are my tips:

• Chicken: I prefer using boneless, skinless chicken breasts for this recipe. They stay nice and tender in the slow cooker. You could also use thighs if you prefer a richer flavour.
• Yogurt: Full-fat yogurt works best for a creamy marinade. It also helps tenderize the chicken beautifully.
• Tomatoes: Pomi strained tomatoes are my go-to because they have a lovely sweetness and smooth texture. Tomato puree works great too!
• Fresh is Best: Grating your own ginger and mincing your own garlic really does make a difference in flavour.

Kashmiri Red Chili Powder: The Star of the Show

This isn’t your average chili powder! Kashmiri red chili powder is known for its vibrant colour and mild heat. It adds a beautiful red hue to the curry and a lovely fruity flavour. It’s the secret to that authentic Indian curry colour.

Yogurt Marinade: Tenderizing and Flavoring

Don’t skip the yogurt marinade! It’s crucial for tenderizing the chicken and infusing it with flavour. The lactic acid in the yogurt breaks down the proteins, resulting in incredibly soft chicken.

Kasoori Methi (Dried Fenugreek Leaves): A Unique Aromatic

Kasoori methi adds a unique, slightly bitter, and wonderfully aromatic flavour to the curry. It’s a staple in North Indian cuisine. You can find it at most Indian grocery stores, or online. Don’t be shy with it – it really elevates the dish!

Regional Variations in Curry Base

Indian cuisine is incredibly diverse! While this recipe leans towards a North Indian style, you can easily adapt it. For a South Indian twist, add a pinch of mustard seeds and curry leaves to the oil when sautéing the onions. Or, for a Goan-inspired curry, add a splash of coconut milk along with the heavy cream.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: Cut the chicken breasts into 2-3 inch cubes. In a bowl, combine the chicken with 2 teaspoons salt, 2 tablespoons lemon juice, ½ cup yogurt, 1 tablespoon Kashmiri red chili powder, 1 teaspoon turmeric, 1 tablespoon garam masala, 1 tablespoon grated ginger, and 5 cloves minced garlic. Mix well, ensuring everything is coated. Marinate while you prep the other ingredients – at least 30 minutes, but longer is better!
2. Sauté the Onions: Heat 2 tablespoons of oil in a pan over medium heat. Add the diced onions and ½ teaspoon salt. Sauté for about 5-7 minutes, until they’re soft and translucent. Don’t rush this step – well-sautéed onions are the foundation of a good curry.
3. Layer in the Slow Cooker: Transfer the sautéed onions to your slow cooker. Spread 1 ½ cups of tomato puree over the onions, then layer the marinated chicken on top.
4. Slow Cook to Perfection: Cover and cook on high for 4 hours, or low for 6-8 hours. The longer it cooks, the more tender the chicken will become!
5. Finish with Flavour: Once cooked, stir in ½ cup heavy cream, 1 teaspoon crushed kasoori methi, and 2 tablespoons tomato paste. Taste and adjust seasoning, adding 1 teaspoon sugar if desired to balance the acidity.
6. Garnish & Serve: Garnish with fresh cilantro before serving.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Work in batches if necessary.
• If your curry is too thick, add a splash of water or chicken broth.
• If it’s too thin, simmer uncovered for a bit longer to allow some of the liquid to evaporate.

Variations

• Vegan Adaptation: Substitute the chicken with chickpeas or paneer (Indian cheese). Use coconut yogurt instead of dairy yogurt, and coconut cream instead of heavy cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chili to the marinade. My friend, Priya, always adds a little extra chili – she loves the heat!

Festival Adaptations (e.g., Diwali, Eid)

This curry is a fantastic addition to any festive spread! During Diwali, I often serve it with naan and rice, alongside a variety of vegetarian dishes. For Eid, it’s a comforting and flavourful main course.

Serving Suggestions

Serve this Slow Cooker Chicken Curry with:

• Basmati rice
• Naan bread (for soaking up all that delicious sauce!)
• Raita (yogurt dip)
• A side of fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What cut of chicken works best in this slow cooker curry?

Boneless, skinless chicken breasts are my go-to, but thighs work well too for a richer flavour.

Can I use a different type of yogurt for the marinade?

Full-fat yogurt is best for a creamy marinade, but you can use low-fat if you prefer. Greek yogurt will also work, but it’s thicker, so you might need to add a splash of water to thin it out.

What is Kashmiri red chili powder, and can I substitute it?

Kashmiri red chili powder is known for its colour and mild heat. If you can’t find it, you can use a combination of paprika and a pinch of cayenne pepper.

How can I adjust the thickness of the curry sauce?

If it’s too thick, add a splash of water or broth. If it’s too thin, simmer uncovered for a bit longer.

Can this curry be made ahead of time?

Absolutely! You can marinate the chicken and sauté the onions a day ahead. Then, just assemble everything in the slow cooker in the morning.

How do I store leftover chicken curry?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.