Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Place chicken chunks in the slow cooker.
- Add tomato sauce, garlic, spices, salt, and pepper. Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in butter and heavy cream during the last 30 minutes of cooking.
- Serve hot over cooked rice, garnished with cilantro.
Notes
- For a spicier version, add a pinch of chili powder or cayenne pepper.
- Use coconut milk instead of heavy cream for a dairy-free option.
- Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg