You can certainly leave out the kasoori methi, a dried herb that’s available in any Indian grocery store, but it gives this spiced tomato-based sauce such an unusual, fragrant headiness that I’d say it’s well worth seeking out.
Put the tomatoes, onion, ginger, garlic, cumin, coriander, turmeric, kasoori methi, and a large pinch of salt in the slow cooker. Use an immersion blender to puree the mixture; rinse off the blender head but keep it handy for evening use. Nestle the chicken thighs in the tomato mixture. Cover and cook on low for 8 hours.
Using a slotted spoon, transfer the chicken to a bowl. Puree the sauce again with the immersion blender and season with salt to taste. Return the chicken to the cooker and cover until ready to serve. Serve with chiles and lemon wedges on the side.
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