Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup tomato sauce or crushed tomatoes
- 1/2 cup heavy cream or coconut cream for dairy-free options
- 1/4 cup plain yogurt (optional for extra creaminess)
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons butter or ghee
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season chicken pieces with salt, pepper, garam masala, cumin, paprika, and turmeric to develop authentic Indian flavors.
- Add the seasoned chicken to the slow cooker, pour in the tomato sauce, then add minced garlic and grated ginger. Dot with small pieces of butter or ghee for richness.
- Set the slow cooker to low and cook for 6 hours or on high for about 3 hours until chicken is tender and flavors meld.
- Stir in heavy cream or coconut cream in the last 30 minutes of cooking. For extra tang, add a dollop of plain yogurt. Let it cook uncovered for a few minutes to thicken slightly.
- Garnish with fresh cilantro before serving.
Notes
- Use fresh, high-quality spices for the best flavor.
- For dairy-free, substitute cream with coconut or almond milk and vegan butter or ghee.
- Adjust cooking time for chicken thighs if used, as they may cook faster or slower depending on size.
- Serve with steamed basmati rice or warm naan bread and garnish with extra cilantro for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 3-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg