Ingredients
Scale
- 1.5 pounds boneless chicken thighs or breasts, cut into chunks
- 1 cup tomato sauce
- 1/2 cup heavy cream or coconut milk
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional for heat)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken pieces into the crockpot and season with salt, pepper, garam masala, cumin, paprika, and chili powder.
- Add tomato sauce, minced garlic, and butter on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Stir in heavy cream or coconut milk during the last 30 minutes of cooking.
- Garnish with chopped cilantro before serving.
Notes
- You can substitute coconut milk for a dairy-free version.
- Serve over steamed rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg