Ingredients
1 can (15 ounces) tomato puree1 small onion, grated3 garlic cloves, minced2 tablespoons tomato paste1 teaspoon grated lemon zest1 tablespoon lemon juice1 teaspoon hot pepper sauce1 tablespoon canola oil1 teaspoon curry powder1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garam masala4 bone-in chicken thighs3 tablespoons plain Greek yogurt, plus more for topping1 tablespoon unsalted butter, meltedOptional: Chopped cilantro and grated lemon zest.Hot cooked rice
Preparation
Combine first 12 ingredients in a 3- or 4-quart slow cooker. Add chicken thighs and stir gently to coat. Cook, covered, on low 3-4 hours or until chicken is tender.
Preheat broiler. Using a slotted spoon, transfer chicken to a broiler-safe baking pan lined with foil. Broil 4-6 inches from heat for 3-4 minutes on each side or until lightly charred.
Meanwhile, transfer cooking juices from slow cooker to saucepan. Cook, uncovered, over medium-high heat until slightly thickened, 6-8 minutes. Remove from heat and gently stir in yogurt and butter. Serve chicken with sauce. If desired, garnish with chopped cilantro, lemon zest and additional yogurt. Serve with hot cooked rice.
