Ingredients
Scale
- 1.5 lbs chicken thighs or breasts, cut into pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 2 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken, chopped onion, garlic, ginger, spices, crushed tomatoes, salt, and pepper in the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Stir in heavy cream or coconut milk and butter during the last 30 minutes of cooking.
- Garnish with fresh cilantro before serving with rice or naan.
Notes
- You can substitute chicken breasts with thighs for extra flavor.
- Adjust the cayenne pepper for spice preference.
- For a thicker sauce, simmer uncovered for the last 30 minutes or add a cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 790mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 130mg