Butter Chicken Biryani

https://www.facebook.com/yourfoodlab/videos/1614632838854049/

Chicken: 300 grams/ 0.6 pounds
Ginger garlic paste: 1 tbsp
Hung Curd: 3 tbsp
Tomato puree: 1/2 cup
Corriander powder: 2 tbsp
Red chilli powder: 2 tbsp
Fried onion: handful
Sugar: 2 tbsp
Kaju paste: 1 tbsp
Salt
Oil
Corriander, mint: 1/2 cup


Cinnamon
Cloves
Pepper
Cardamom
Add chicken, saute, add water, cover and let cook

Layer vessel with potatoes (so rice doesn't stick to the bottom)
Add par boiled rice
Chicken
Rice
Fried onion
Mint, corriander
Ghee
Seal with dough

Slow cooker jambalaya

Original recipe: http://allrecipes.com/recipe/220126/chef-johns-sausage-shrimp-jambalaya/

Slow cooker haleem

Original source: http://twistedcheft.com/2013/03/11/slow-cooker-haleem-a-traditional-mixed-lentil-and-meat-soup/

This has so far been the best meal from the slow cooker. Simple, healthy, and delicious! Can be had as is (like chili) or over rice as a daal equivalent.
Saute some veggies on the side or serve a simple salad, if you feel guilty about the lack of greens (like I usually do :D)

Ingredients:2 lbs of meat (I've used chicken breast, and thighs, preferably frozen)
1.5 to 2 cups mixed Daal (I've used masoor (lentils) and moong)
1 cube beef/chicken bullion or 1 cup broth (optional)
Salt to taste
Oil for cooking

Spice Paste (to prepare the previous night):
2 cups Onions, finely diced
2 tbs Garlic paste, or fresh grated
3-4 tsp Ginger paste, or fresh grated
6-7 Cardamom
3 – 1″ pieces Cinnamon stick
3-4 bay leaves
4-6 Allspice, whole
1 tsp Clove
1 tsp Black Pepper, whole
1 tsp Turmeric powder
1/2 tsp Chili powder, (use more or less to taste)
2 tsp Coriander powder
2 tsp Cumin Powder
Green chili, for cooking

Condiments:
Fried onion (this is optional, but the taste and texture it adds is phenomenal)
Coriander leaves, chopped
Lime or Lime Juice

Directions:
Previous night:
In a pot heat oil and add bay leaves, cinnamon and cardamon.
Once they are aromatic (about 30 seconds) add onions and saute until the onions are starting to turn light golden (stir as needed).
Add ginger and garlic. Saute for another minute or so stirring as required.
Add allspice, clove, pepper, turmeric, chili powder, cumin powder, coriander powder and incorporate with the onions.
Add one or two green chilies and a about 1/4 cup of water and cook the spice mixture until the water is evaporated and oil separates.

Store overnight in an air tight container.

Day of:
Wash and place the daals in the slow cooker.
Add the (frozen) meat. If the meat is not frozen do NOT use the delay function of your slow cooker.
Add the spice mixture made the previous night.
Add the broth, and enough water to cover all the ingredients.
Be generous with your water as lentils and beans tend to absorb large amount of water.
Sprinkle salt per taste.
Turn on your slow-cooker and cook on low for 8 hours and on high for 3 hours.

Once cooked taste for salt and add as required.
If the haleem is too thick, add more liquid and cook without the lid for a bit.

Notes:
Chicken breast disintegrates into shreds easier, so I prefer it over thigh meat.

Simple slow cooker chicken

Original recipe: http://allrecipes.com/recipe/236609/honey-garlic-slow-cooker-chicken-thighs/

Ingredients:4 skinless, boneless chicken (thighs or breast meat)
1/2 cup soy sauce
1/2 cup ketchup

1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil
Optional - 2 teaspoon red chilli flakes (if you like a spice kick)

Directions:
Lay chicken into the bottom of a 4-quart slow cooker.
Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
Cook on Low for 8 hours.

Notes:

- I use frozen chicken meat so that I can use the delay feature and start the cooker at 8AM (4hr delay + hr cooking). Frozen meat ensures the 4hr delay doesn't risk spoiling the meat.

- Chicken breast disintegrates into shreds, which makes it easy to use in a sandwich or as a pizza topping

Chicken Tikka Masala

Original recipe at: http://www.thekitchn.com/recipe-slow-cooker-chicken-tikka-masala-recipes-from-the-kitchn-211284

Serves 4 to 6

Ingredients:

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste or fresh chopped tomatoes)
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve


Directions:
Previous night:Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Day of:Move the chicken breast or thigh pieces (cut into bite-sized pieces) into the slow-cooker.Add the spice mixture from the previous night over the chicken.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low.
Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving.

Notes:
- Use frozen chicken and use the delay timer before leaving for work, so food is ready 4+8 hours later, just in time for dinner! Only do this with frozen meat so that the 4 hour delay is effectively just 'thawing' and does not risk spoling it.
- Use chicken breast instead of thigh meat, it disintegrates into shreds (so doesn't need pre-cutting of the meat) and tastes just as great.