Ingredients
Scale
- 2 lbs boneless chicken thighs, cut into chunks
- 1/2 cup unsalted butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken chunks in the crockpot.
- In a skillet, melt butter and sauté onions, garlic, and ginger until fragrant.
- Add spices and cook for 2 minutes.
- Pour mixture into the crockpot over chicken.
- Add tomato sauce and stir well.
- Cover and cook on low for 6-8 hours.
- Stir in heavy cream and cook for another 30 minutes uncovered.
- Garnish with cilantro before serving.
Notes
- You can use chicken breasts if preferred, but thighs stay juicier.
- Adjust spice levels to suit your taste.
- Serve with rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: Indian-inspired
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: Thirty grams
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 125mg