Ingredients
Spices and Aromatics
- 1 large yellow onion, finely diced (1-1/2 cups)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 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)
Main Ingredients
- 1 tablespoon melted coconut oil or olive oil
- 1 (14.5-ounce) can diced tomatoes or crushed; fire-roasted is delicious
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter, sliced into tablespoons
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
To Serve
- Naan, warmed
- Cooked rice
Instructions
- Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the melted coconut oil or olive oil. Once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally, until golden, about 3–6 minutes. Add the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (optional), and sugar (optional). Stir constantly for 1–3 minutes until fragrant.
- Add Tomatoes and Cool: Stir in the diced or crushed tomatoes, scraping the bottom of the pan to loosen any browned bits. Let the mixture cool slightly before transferring it to the slow cooker.
- Prepare and Add Chicken: Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir gently to coat them evenly in the sauce. Arrange the thighs in a single layer, smooth side down.
- Cook Chicken: Cover and cook on high for 2-1/2 to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- Blend Sauce: Remove the chicken from the slow cooker and chop into bite-sized pieces. Using an immersion blender or transferring the sauce to a regular blender, purée the sauce until smooth. Allow the sauce to cool slightly before blending to prevent splatter.
- Finish Sauce: Return the blended sauce to the slow cooker. Stir in the unsalted butter and heavy cream until fully incorporated and smooth.
- Combine and Serve: Add the chopped chicken back into the sauce. Stir in the chopped cilantro if using. Taste and adjust seasoning as needed. Serve hot over cooked rice with warmed naan on the side.
Notes
- Pre-prepared ginger and garlic paste from the refrigerated section saves time and adds consistent flavor.
- Garam masala is critical for authentic flavor – do not skip it.
- Chicken thighs are preferred as they stay juicy and tender, unlike chicken breasts which can become tough.
- For serving, use any type of rice including microwaveable for convenience. Warm naan by lightly spraying with cooking oil and grilling over medium heat until charred; alternatively, warm it in a skillet, toaster, or microwave wrapped in a damp towel.
- When blending the sauce, let it cool slightly to avoid overflow or burns. Secure blender lid with a towel to contain steam if it’s not designed for hot liquids.
- Store leftovers in an airtight container for 3–5 days. Reheat gently on the stove, adding water or cream as needed to maintain sauce consistency.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 2g
- Sodium: 3329mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10.83g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 423mg
