Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 1/2 cup unsalted butter
- 1 cup tomato sauce or pureed tomatoes
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional for heat)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken pieces in the crockpot.
- Melt butter and mix with tomato sauce, cream, garlic, and spices.
- Pour the mixture over the chicken in the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Stir gently, garnish with cilantro, and serve over rice or naan.
Notes
- You can use chicken breasts or thighs based on preference; thighs stay juicier.
- Add a splash of lemon juice for extra brightness.
- Serve with steamed vegetables or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooking
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 460 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg