Ingredients
Scale
- 2 lbs boneless chicken thighs, cut into chunks
- 1/2 cup unsalted butter
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- 3 garlic cloves, minced
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken chunks into the crockpot.
- Melt butter and add to the crockpot along with tomato sauce, garlic, spices, salt, and pepper.
- Cook on low for 6 hours or high for 3 hours until chicken is tender.
- Stir in heavy cream and cook for an additional 15 minutes.
- Garnish with cilantro before serving with rice or naan.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust spice levels to taste for milder or spicier flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooking
- Cuisine: Indian-inspired
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg