I am loving that customers are becoming more discerning, and the use of mutton and brisket and generally cheaper cuts of meat are becoming more popular, particularly as they lend themselves towards this type of cooking :)
2 cardomom pods, split
|Seeds for pounding
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp dried chilli flakes
2 tsp grated fresh root ginger (I used cheater)
2 large garlic cloves, chopped
2 tbsp tomato puree
1kg diced chicken thigh
1 tbs butter or ghee
300ml plain yoghurt
Scrape the seeds from the cardamom pods, and crush them with the other seeds and spices in a pestle and mortar (or in a small bowl with the end of a rolling pin). Chop 1 of the onions and add to the mix along with the garlic. Pound again, or, as I did, whiz in a blender, then add the tomato paste and do the same.
The the chicken in a sealable container, and coat the meat with the marinade using your hands. Cover, refrigerate and leave for at least 2 hours, or if you can overnight.
Take the meat out of the fridge long enough to get to room temperature for cooking, and pre-heat slow cooker if necessary (I tend to turn mine on as I'm ready to prep, not sure what the instructions said)!
Slice the remaining onion, and fry in a pan with the butter, for around 3 minutes, until lightly browned. Remove with a draining spoon and put into the crock pot. Add the chicken to the pan and brown on all sides. Stir in the yoghurt, bring to the boil, and tip into the crock pot on top of the onions. Stir, cover and cook on high for 3 hours or low for 6 hours, until really tender.
I stirred in some cooked rice and served together. Yet again, not sure the pic does it justice, but it was delicious and had wonderful aromas throughout the day, which didn't linger (tends to happen when using curry powders).