Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon coconut oil (or olive oil)
- 1 large yellow onion
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 8 tablespoons unsalted butter
- ½ cup heavy cream
- Spices: smoked paprika, ground cumin, ground turmeric, salt, garam masala
Instructions
- In a nonstick pan over medium-high heat, sauté diced onion, garlic, and ginger in oil until golden brown (3–6 minutes). Stir in spices and cook for an additional 1–3 minutes until fragrant.
- Add diced tomatoes to the pan; scrape bottom to mix well before transferring to the slow cooker.
- Place chicken thighs in the slow cooker and coat them with the sauce.
- Cook on high for 2.5–4 hours or low for 4–6 hours until chicken reaches 165°F.
- Remove chicken and chop it into bite-sized pieces. Blend sauce until smooth using an immersion blender.
- Return blended sauce to slow cooker and stir in butter and cream until combined.
- Add chopped chicken back into the sauce; garnish with cilantro if desired before serving hot with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 5g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 140mg