Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 large yellow onion (finely diced)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 8 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon melted coconut oil (or olive oil)
- 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)
- Naan (warmed)
- Cooked rice
Instructions
- In a large nonstick pan over medium-high heat, sauté the onion, garlic, and ginger in oil until golden brown.
- Add spices and cook until fragrant; then stir in the tomatoes and scrape the pan.
- Transfer the mixture to a slow cooker and add chicken thighs.
- Cook on high for 2.5-4 hours or low for 4-6 hours until chicken reaches an internal temperature of 165°F.
- Remove chicken and blend the sauce until smooth; return sauce to slow cooker and mix in butter and cream.
- Add chopped chicken back into the sauce and serve hot with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 485
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg