Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1/2 cup plain Greek yogurt
- 1/4 cup butter
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt, to taste
- 3/4 cup heavy cream or coconut milk
- Fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Add chicken, onion, garlic, ginger, tomato sauce, yogurt, butter, and spices to the slow cooker. Stir well to coat the chicken evenly.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and sauce is rich.
- Stir in cream or coconut milk about 30 minutes before serving. Let cook uncovered to thicken slightly.
- Taste and adjust seasoning as needed.
- Serve hot over basmati rice or with naan, garnished with fresh cilantro.
Notes
- Use coconut milk for a dairy-free version.
- Thighs are preferred for tenderness, but breasts work too.
- Add spinach or peas in the last 30 minutes for added nutrition.
- Can be prepped ahead and stored in the fridge overnight before slow cooking.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
