Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil or ghee
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 cup crushed tomatoes
- 1 cup heavy cream
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- Fresh cilantro, for garnish
- White rice or naan, for serving
Instructions
- Pat chicken dry and season with salt, pepper, garam masala, cumin, paprika, and cayenne.
- In a skillet, heat olive oil or ghee over medium-high heat. Sear chicken for 2–3 minutes per side until lightly golden. Transfer to the crockpot.
- Stir crushed tomatoes, cream, butter, garlic, and ginger into the same skillet until warmed-through. Pour over chicken in the crockpot.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Shred slightly with a fork before serving. Garnish with cilantro and serve over rice or with naan.
Notes
- For a thicker sauce, remove lid during the last 30 minutes of cooking.
- Use chicken breast if preferred, but reduce cooking time by 30 minutes to avoid dryness.
- Make it vegan版: substitute chicken with chickpeas and use coconut cream instead of heavy cream.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooking
- Cuisine: Indian Fusion
- Diet: Contains dairy, gluten-free adaptable
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 468 Kcal
- Sugar: 5g
- Sodium: 592mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 114mg
