Takeout, shmakeout. This saucy fave pretty much cooks itself.
- 1 (15-oz) can crushed tomatoes
- 1 onion, finely chopped
- 2 tbsp. tomato paste
- 5 garlic cloves, minced
- 1 ½ tbsp. garam masala
- 1 tbsp. grated ginger
- 1 ¼ tsp. coarse salt
- 8 boneless, skinless chicken thighs (about 1 ½ lb total), trimmed of excess fat
- 1 ½ c. thinly sliced cucumber
- 2 tbsp. chopped cilantro, plus more for garnish
- 1 tbsp. lemon juice
- 1 tbsp. extra-virgin olive oil
- ½ c. plain whole-milk Greek yogurt
- 2 c. cooked brown rice, for serving
- Combine tomatoes, onion, tomato paste, garlic, garam masala, ginger, and 1 tsp salt in a medium slow cooker.
- Place chicken on top, folding under any loose meat on each thigh to maintain a thick shape. Cover, and cook on low for 6 hrs.
- While chicken cooks, toss cucumber with cilantro, remaining ¼ tsp salt, the lemon juice, and oil. Cover and refrigerate.
- When chicken is done, place yogurt in a medium bowl. A little at a time, stir in chicken sauce, letting yogurt turn it creamy. Stir sauce back into pot.
- Serve chicken over rice with cucumber salad on the side. Garnish with cilantro.
456 cal, 15 g fat (5 g saturated), 41 g protein, 40 g carb, 9 g sugar, 6 g fiber, 977 mg sodium, 165 mg cholesterol per serving
This story originally appeared in the December 2015 issue of Dr. Oz The Good Life.