Ingredients
Scale
- 5 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 16 oz (450g) tomato sauce or passata
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon granulated sugar or honey
- 2 lb (900g) chicken thighs
- 3 tablespoons unsalted butter, cut into small cubes
- ½ cup (120ml) heavy whipping cream
- 2 tablespoons fresh parsley, mint, or cilantro for garnish
Instructions
- Combine garlic, ginger, tomato sauce, cumin, garam masala, paprika, turmeric, chili powder, salt, and sugar in the slow cooker.
- Add chicken thighs, ensuring they are well-coated with the sauce.
- Top with cubed butter for added creaminess.
- Cover and cook on HIGH for 1.5-2 hours or LOW for 4-6 hours until chicken reaches 165°F.
- Remove chicken, stir in heavy cream, then return chicken to the sauce.
- Serve with rice or naan, garnished with fresh herbs.
Notes
Use skinless chicken thighs for best results.
Adjust cooking time based on your slow cooker model.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 32
- Cholesterol: 150