Chicken Braised in Indian Almond Sauce with Peas

Indian Almond Chicken with Peas

Adapted from Prerna Singh
Course Entree
Cuisine Curry, Indian
Author TheSpicedLife


  • 2 lbs boneless skinless chicken pieces, at least half dark meat
  • salt and pepper to taste
  • 2-3 T vegetable oil
  • 3 whole cloves
  • 8 whole black peppercorns
  • 2 t cumin seeds
  • 3 medium-small onions, thinly sliced
  • 6 cloves garlic, minced
  • 1 2-inch knob ginger, minced
  • 1/4 t turmeric
  • 1/2 t paprika
  • 1/2 t coarse aleppo chile pepper, plus more to taste
  • 2 t garam masala, divided
  • 1/2 cup water
  • 1 t coarse sea salt
  • 1/2 cup (heaping) whole milk yogurt
  • 5 oz almond butter--all natural
  • 1 T heavy whipping cream
  • 1 T tamarind concentrate
  • 2 T brown sugar
  • 1 8-10 oz bag frozen peas, thawed


  1. Heat the oil over medium high heat in either a stovetop-safe slow cooker insert or in a large frying pan. Add the whole cloves and peppercorns. Let roast in the oil until becoming fragrant and then add the cumin seeds (cumin seeds burn more easily). Let roast all together for about 30-60 seconds, stirring, until quite fragrant.
  2. Add the chicken and brown it, in batches if need be to avoid steaming. Remove the chicken and set aside.
  3. Add the onions with a pinch of salt. Let cook for 10 minutes, stirring occasionally. Add a splash of water if needed to prevent scorching or sticking.
  4. Add the garlic and ginger. Continue cooking, stirring occasionally, for another 5 minutes.
  5. Add the turmeric, paprika, coarse aleppo and 1 teaspoon of the garam masala. Stir for 30 seconds.
  6. Add the water and salt and stir in.
  7. Return the slow cooker insert to the slow cooker base or pour the sauce into the slow cooker insert. Add the browned chicken with accumulated juices and stir to cover a bit with the sauce.
  8. Cover the slow cooker and cook on low for 3-6 hours (it will be ready after 3 hours but can go longer if you need it to).
  9. Add the yogurt and almond butter. Make sure the almond butter especially mixes into the sauce. (In the process of mixing you will probably end up shredding the chicken--if not and you want it shredded, just shred before serving.) Cook on low for another 2 hours on low or on high for 1 hour.
  10. minutes before serving, stir in the heavy whipping cream, tamarind concentrate, brown sugar, peas and 1 more teaspoon of garam masala. Let cook another 15 minutes.
  11. Before serving, taste for more salt, brown sugar, tamarind or garam masala.
  12. Serve with basmati rice or flatbread.