Ingredients
Scale
- 1.5 lbs boneless chicken thighs, cut into chunks
- 3 tablespoons unsalted butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
Instructions
- Place chicken chunks in the crockpot.
- Melt butter in a skillet and sauté onions and garlic until fragrant, then add to crockpot.
- Add tomato sauce, spices, salt, and pepper to the crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream and cook for an additional 15 minutes.
- Serve hot over rice or naan, garnished with fresh cilantro if desired.
Notes
- For a spicy kick, add a pinch of chili powder or cayenne pepper.
- Adjust cream for a richer or lighter sauce.
- Best served with steamed rice or warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 460 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg