2lbschicken breastboneless skinless - cut into 1 1/2-inch pieces
¾cupyogurtplain whole-milk
¼cupcilantrofresh & minced
Instructions
Season chicken with salt and pepper. Set aside in the fridge while you prep the sauce.
In a microwave-safe bowl (I use a Pyrex measuring cup), add onion, oil, serrano, tomato paste, garam masala, garlic, ginger, sugar, and ½ teaspoon salt, and microwave for about 5 minutes, stirring occasionally until onion is softened; transfer to slow cooker.
Stir tomatoes into the slow cooker with the sauce.
Stir in the chicken.
Cover and cook until chicken is tender, 2 to 3 hours on low.
Turn off the slow cooker.
In a bowl (again, I use a Pyrex measuring cup) add all the yogurt and take about ¼ cup of sauce from the slow cooker and whisk it in with the yogurt to temper. Do this a total of 4 times (1 cup of total sauce mixed into the yogurt). This is critical or you will have a curdled-looking sauce. Confession: I use an immersion blender to mix.
Once the yogurt is tempered and velvety smooth, add the whole thing into the slow cooker and let sit until heated through, about 5 minutes.
Stir in cilantro and season with salt and pepper to taste.