Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces) tomato sauce
- 1 cup heavy cream
- 4 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Place the chicken chunks into the slow cooker.
- Add chopped onion, minced garlic, and grated ginger on top of the chicken.
- Pour in the tomato sauce and sprinkle garam masala, cumin, smoked paprika, chili powder, salt, and pepper over the ingredients.
- Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
- Stir in the butter and heavy cream, mixing well to create a creamy sauce.
- Cook for an additional 15 minutes on low to let flavors meld.
- Garnish with chopped fresh cilantro before serving.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs stay tender and juicy longer.
- For extra spice, add a pinch of cayenne pepper.
- This dish pairs well with basmati rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg