Ingredients
Chicken and Base
- 2 lb boneless, skinless chicken thighs, cubed
- 1 cup crushed tomatoes
- 1 small onion, finely diced
Spices and Flavorings
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt to taste
Cream and Finish
- 1 cup heavy cream or coconut milk
Instructions
- Prepare the Slow Cooker. Place the cubed chicken thighs into the slow cooker to serve as the base for the dish.
- Add Ingredients. Add the crushed tomatoes, finely diced onion, minced garlic, grated ginger, and all the spices including garam masala, paprika, cumin, coriander, and salt. Stir everything together gently to combine all flavors.
- Slow Cook. Cover the slow cooker with its lid and cook the mixture on low heat for 6 hours, or alternatively on high heat for 3 to 4 hours, allowing the chicken to become tender and the flavors to meld beautifully.
- Add Cream. Approximately 30 minutes before finishing, stir in the heavy cream or coconut milk to create a creamy sauce and continue cooking until done.
- Season and Serve. Taste and adjust seasoning with extra salt if needed. Serve hot with rice or naan bread for a complete meal.
Notes
- Serve with rice or naan for a traditional accompaniment.
- Coconut milk can be used instead of heavy cream to keep the dish dairy-free.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-Inspired
- Diet: Gluten Free
