Ingredients
Scale
- 1 tablespoon melted coconut oil (or olive oil)
- 1 large yellow onion, finely diced
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1–1/4 teaspoons smoked paprika
- 1–1/4 teaspoons ground cumin
- 1–1/4 teaspoons ground turmeric
- 1–1/4 teaspoons salt
- 2–1/4 teaspoons garam masala
- 1/8 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
Instructions
- Sauté the aromatics: In a large nonstick pan over medium-high heat, add oil. Sauté the onion, garlic, and ginger until golden brown (about 3–6 minutes). Stir in spices and cook until fragrant (about 1–3 minutes). Add diced tomatoes and scrape the bottom of the pan before transferring to the slow cooker.
- Prepare the chicken: Trim excess fat from chicken thighs and add them to the slow cooker with the sautéed mixture. Coat well and arrange thighs in a single layer.
- Cook: Cover and set the slow cooker on high for 2-1/2–4 hours or low for 4–6 hours until chicken reaches an internal temperature of 165°F.
- Blend: Remove cooked chicken and chop into bite-sized pieces. Use an immersion blender to purée the sauce until smooth.
- Combine: Return blended sauce to the slow cooker and stir in butter and heavy cream until fully combined.
- Serve: Add chopped chicken back into the sauce, adjust seasoning if needed, and serve hot with warm naan or rice.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg