Ingredients
Scale
- 2 lbs boneless chicken thighs or breasts, cut into pieces
- 1 cup tomato sauce or chopped tomatoes
- 1/2 cup heavy cream or coconut cream
- 1/4 cup butter, melted
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken pieces into the Crockpot.
- Add tomato sauce, garlic, ginger, spices, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream and melted butter during the last 30 minutes of cooking.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels to taste.
- Use coconut cream for dairy-free version.
- Serve over rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg