Ingredients
Scale
- 1.5 lbs (680g) boneless chicken thighs, cut into pieces
- 1 cup tomato sauce or pureed tomatoes
- 1 cup heavy cream or coconut cream
- 3 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder (adjust to taste)
- 4 cloves garlic, minced
- 1 inch ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken pieces into the slow cooker.
- Add garlic, ginger, spices, tomato sauce, and butter. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Stir in heavy cream and cook for an additional 15 minutes.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- You can substitute coconut cream for a dairy-free version.
- Adjust spice levels according to your preference.
- Best served with steamed basmati rice or warm naan bread.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg