Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (14 oz) can tomato sauce
- 1/2 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken thighs in the slow cooker.
- In a skillet, melt butter and sauté onions and garlic until fragrant.
- Add spices and cook for 1 minute.
- Pour the mixture over chicken in the crockpot.
- Add tomato sauce and stir well.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream 30 minutes before serving.
- Garnish with fresh cilantro and serve with rice or naan.
Notes
- Adjust spices according to taste.
- Use full-fat cream for a richer texture.
- This dish pairs well with basmati rice or warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg