You may be wondering why there is beer in this recipe! A bit of "science" about cooking--you need to use an ingredient which will tenderize the meat. Many ingredients act as tenderizers--including beer! Other tenderizers include citrus juices (like lemon juice), vinegar, yogurt, and coconut milk. In the same way that red wine is used in cooking, the alcohol of the beer will be cooked away once it is exposed to heat.
The smell of this dish cooking in your kitchen will be heavenly! The best part is that you can take care of other chores while it is cooking; or you can even prepare another dish to eat with the chicken! I recommend making my favorite, bhindi bhaaji, to go along with this dish.
Garnish with cilantro and lemon peel! Bon apetit!
- 2 chicken breasts, diced
- 1 cup diced tomatoes
- 1/2 tsp turmeric
- 1/2 cup diced onion
- 2 tbsp minced garlic
- 1 tbsp chopped ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp red chili powder (lal mirch), plus more to taste
- 1 tsp dried fenugreek (methi) leaves
- 1/2 tsp ground nutmeg
- 1/8 tsp whole black peppercorns or ground black pepper
- 1 tsp salt, plus more to taste
- 2 tbsps olive oil
- 8 oz beer (any kind)
- juice of half a lemon
Recipe (serves 4):
- Dice the onions and tomatoes, finely mince the garlic, and chop the ginger into small pieces.
- Heat 1 tbsp of olive oil in a saute pan and add turmeric, garlic, and ginger. Stir to combine.
- Add onions and stir to combine. Cook until onions start to brown.
- Add tomatoes and stir to combine. Cover, lower heat, and cook for 5 minutes.
- Dice the chicken breasts and add them to the slow cooker.
- Once the tomatoes have softened, mash them with a spatula. Then add the tomato onion mixture to the slow cooker.
- Add the cumin, coriander, red chili powder, fenugreek (methi) leaves, nutmeg, peppercorns or pepper, and salt.
- Add the olive oil and beer. Squeeze the juice of half a lemon into the pot.
- Stir all the ingredients to combine. Cover the slow cooker and set to cook on "high."
- Cook the chicken for 1 to 1 1/2 hours until tender. After 1 hour, keep an eye on the chicken to make sure that it does not overcook and become tough.
- Once tender, add more salt and red chili powder to taste.
- Garnish with cilantro and/or a lemon peel and serve.