Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cubed
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper (optional)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1/2 cup heavy cream
- 3 tbsp butter
- 1 tsp sugar
- Salt to taste
- Fresh cilantro, for garnish
- Cooked basmati rice and naan, for serving
Instructions
- Pat chicken dry and toss with garam masala, cumin, turmeric, and cayenne in a bowl.
- Place onion, garlic, and ginger in the crockpot. Top with chicken pieces.
- Pour in crushed tomatoes and tomato sauce. Stir to coat.
- Cook on low 6–7 hours or high 3–4 hours.
- Stir in butter and heavy cream 10 minutes before serving. Add sugar and salt to taste.
- Garnish with cilantro and serve over rice with naan.
Notes
- For extra richness, use full-fat coconut milk instead of heavy cream for a dairy-free option.
- Slice chicken before cooking for faster, even heating.
- Double the sauce base and freeze half for next time!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: Indian-inspired
- Diet: Contains dairy
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg
