Ingredients
2 lbs boneless skinless chicken thighs, cut into large chunks
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 cup heavy cream
½ cup full-fat plain Greek yogurt
4 tablespoons unsalted butter, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon turmeric
½–1 teaspoon chili powder (adjust to taste)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 tablespoon brown sugar
1 tablespoon lemon juice
Optional Garnish
Fresh chopped cilantro
Extra drizzle of cream
Cooked basmati rice
Warm naan bread
Instructions
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Add diced onion, garlic, and grated ginger to the bottom of the crockpot.
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Place chicken thighs evenly over the aromatics.
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In a bowl, whisk together tomato sauce, tomato paste, garam masala, cumin, coriander, paprika, turmeric, chili powder, salt, pepper, brown sugar, and lemon juice until smooth.
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Pour the sauce mixture over the chicken, ensuring it is well coated.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and easily shredded.
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During the final 30 minutes, stir in butter, heavy cream, and Greek yogurt.
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Cook uncovered for the last 20–30 minutes if you prefer a thicker sauce.
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Taste and adjust salt or spice level if needed.
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Let rest for 10 minutes before serving. Garnish with cilantro and extra cream.
Notes
NOTES
• For deeper flavor, sauté onions in butter before adding to the crockpot.
• If sauce is too thin, cook uncovered on HIGH for 20 minutes.
• For extra richness, add 1 tablespoon additional butter before serving.
• To make dairy-free, substitute coconut milk for cream and use dairy-free butter.
• Flavor improves the next day, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours (LOW)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian