Coat chicken thighs in yogurt and tandoori spices, cook in the slow cooker until done, shred the meat, and then let it absorb the juices. Serve on garlic naan, salad, or with shredded lettuce in wraps.
Yield: 8 servings •
Total time: 2 hours 45 minutes
Simmer chicken in a broth flavored with toasted cinnamon, bay leaves, onion and garlic, curry powder, turmeric and cardamom. Add sour cream and ground almonds to the broth and thicken for a delicious sauce.