Getting Your Indian-On

It is a rare occasion that I cook Indian food.  Basically never. Nevertheless, Jill talked me into this. 

Four large (bone-in) skinless chicken thighs seared in lots of butter. 

Transfer to a slow cooker and season with cumin, allspice, turmeric, some cayenne and even more cumin. This was a scary-big pile of spices. I was concerned. 

Pour over all diced tomatoes and onion from the garden along with garlic. And a wee bit more garlic. Oh, and a couple of inches of fresh ginger root - grated. 

Cook all day long - low and slow. Your living space will fill with the most fragrant of cooking fragrances. Passing stove wood thru the window the fragrancy infused the atmosphere on the porch.

Finish with even more butter and heavy cream to make a silky goodness of the jus.

Serve over Basmati brown rice (yes, Texas is in this game) and a bold red wine.

Mighty good winter chow. Especially after snowshoeing with the dogs.
 
Perfect balance of spices too.

And not a molecule of curry.......