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© Meredith Corporation. All rights reserved. Used with permission.
Combine chicken, onions, garlic, raisins, 1 teaspoon garam masala, 1/4 teaspoon salt, pepper and broth in a slow cooker. Cover and cook for 3 hours on High or 5 hours on Low.
In a small bowl, stir together the remaining 3/4 teaspoon garam masala, the remaining 1/4 teaspoon salt, yogurt and cornstarch. Remove chicken to a platter and keep warm.
Whisk yogurt mixture into the slow cooker and cover; cook an additional 15 minutes or until sauce has thickened. Stir in almonds and serve sauce with chicken over rice, if desired.