Pepper Chicken (Slow Cooker) (Murgh Kali Mirch)

A succulent dish for the slow cooker, this chicken dinner simply bursts with the flavours and aromas of bold spices. I've used our Balti Cooking sauce here, which means a lot of the hard work in creating the flavour is done for you, however I've sharpened up the flavour further by adding extra chillies, peppercorns and mustard seeds. This is simply divine, and couldn't be easier - just remember to prepare early to allow the slow cooker to do its magic.

Serves: 4 people
Preparation time: 20 mins
Cooking Time: 2 hrs 30 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Vegetable Balti in the Slow Cooker

Lamb with Apricots (for slow cookers) (Lamb Jardaloo)

This recipe features

Ingredients

500g boneless chicken thigh (excess fat removed), cut into 20mm pieces
2 tbsp vegetable oil
150g onion, sliced
½ tsp mustard seeds
2 green chillies, finely chopped
4 garlic cloves, sliced
½ tsp black peppercorns, crushed
1 500g jar Patak's Balti Cooking Sauce
100ml water
100ml single cream (optional)

Methods

Heat the oil in a pan and add the mustard seeds. As they begin to crackle add the garlic and fry for several minutes
Add the sliced onions and fry until light golden brown. Add the chopped green chillies and the Patak's Balti Cooking Sauce and mix well.
Add the chicken together with 100ml water and transfer to your slow cooker. Cook on high for 2 - 2½ hours.
Add the crushed black peppercorns and stir in the cream (optional).
Serve hot with rice, chapattis or naan bread.