Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon melted coconut oil (or olive oil)
- 1 large yellow onion (finely diced)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 1–1/4 teaspoons smoked paprika
- 1–1/4 teaspoons ground cumin
- 1–1/4 teaspoons ground turmeric
- 1–1/4 teaspoons salt
- 2–1/4 teaspoons garam masala
- 1/8 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan (warmed, for serving)
- Cooked rice (for serving)
Instructions
- Sauté onion, garlic, and ginger in a nonstick pan until golden. Stir in spices and diced tomatoes.
- Place chicken thighs in the slow cooker and coat with the sautéed mixture. Cook on high for 2.5 to 4 hours or low for 4 to 6 hours.
- Remove chicken once cooked, chop into pieces, and blend the sauce until smooth.
- Return blended sauce to the slow cooker along with butter and cream. Mix in chopped chicken.
- Serve hot with warm naan or rice.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 430
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg