Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp ghee or butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup heavy cream
- 2 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Place chopped onion, garlic, and ginger into the crockpot and top with chicken pieces.
- Add crushed tomatoes, tomato sauce, garam masala, cumin, coriander, turmeric, cayenne, and salt. Stir to coat.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and fully cooked.
- stir in heavy cream and ghee/butter; cook on LOW for 15–20 minutes more.
- Serve over steamed basmati rice and garnish with fresh cilantro.
Notes
- For extra richness, add 1 tbsp butter at the end.
- Double the sauce base and freeze half for a future quick meal.
- Substitute chicken breasts if preferred, but reduce cook time by 30 minutes to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Contains Dairy, Gluten-Free
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
