Food Chicken Slow-Cooker Murgh Tari (Chicken Curry) Chicago cookbook author Anupy Singla adapted this deeply spiced, ginger-punched murgh (chicken) tari (sauce) from her husband, who is also Punjabi. The recipe is featured in Singla's cookbook The Indian Slow Cooker. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Updated on August 29, 2022 Print Share Photo: Carson Downing Hands On Time: 45 mins Total Time: 2 hrs 30 mins Servings: 6 Yield: 10 cups Jump to Nutrition Facts Ingredients 1 large yellow or red onion, cut into chunks 2 medium tomatoes, quartered 1 4 inch piece ginger, peeled and cut into chunks 10 garlic cloves, peeled 1 cup plain yogurt ½ cup dried methi* (optional) ¼ cup canola oil 1 tablespoon sea salt 1 tablespoon ground turmeric 1 tablespoon garam masala* 1 teaspoon or more red chile powder* or cayenne, to taste 3 pounds skinless bone-in or boneless chicken pieces (breast, thighs, legs, and/or wings) 1 cinnamon stick 4 - 6 green Thai or serrano chiles, stems removed and halved lengthwise 4 green cardamom pods 4 whole cloves ½ cup hot water (optional) Hot cooked basmati or brown rice Chopped fresh cilantro Warm naan or roti (optional) Directions In a food processor, place onion, tomatoes, ginger and garlic. Process until smooth. (This may take a few minutes. Paste should be as smooth as possible.) Transfer mixture to a 6-quart slow cooker. Whisk in yogurt, methi (if using), canola oil, salt, turmeric, garam masala and red chile powder. Add chicken pieces to the slow cooker, and turn to coat in the sauce. Add cinnamon stick, Thai or serrano chiles, cardamom pods and cloves. Cover and cook on low 8 hours. Before serving, check the consistency. If you want a thinner sauce, add up to 1/2 cup hot water. Remove whole spices. Serve curry over rice garnished with cilantro. Serve with warm naan or roti, if you like. *Tip Methi (fenugreek leaves) adds grassy earthiness. Garam masala means "warming blend." One of many such spice mixtures used in Indian cooking, it's widely available and often includes coriander, cardamom, cloves, black pepper, cinnamon and cumin. Red chile powder—not to be confused with Tex-Mex chili powder—is similar to cayenne. Find the spices online or at Indian grocers. Print Nutrition Facts (per serving) 427 Calories 16g Fat 14g Carbs 55g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 427 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 168mg 56% Sodium 1242mg 54% Total Carbohydrate 14g 5% Total Sugars 7g Protein 55g Vitamin C 20mg 101% Calcium 125mg 10% Iron 2mg 13% Potassium 986mg 21%