This recipe is inspired by green (or hara) masala, a cilantro-forward seasoning used in many regions of India. Here, a quickie version gets blitzed in a blender, which reduces any chopping. The bright and tangy masala lavishly seasons the chicken thighs while the cumin-scented rice steams on top. If you are cursed with the cilantro-tastes-soapy gene, don't automatically skip this recipe — there's evidence that crushing the leaves reduces or eliminates the soapy taste. Take care with rinsing the rice: It can get gummy in the slow-cooker if you don't remove the starch. Top with a crunchy nut of your choice — almonds or cashews are great — and more cilantro.
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Author
Sarah DiGregorio | 2026-01-28
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