Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into chunks
- 1 cup plain Greek yogurt
- 4 tablespoons butter, divided
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken chunks in a bowl and coat with Greek yogurt, then set aside.
- In a skillet, melt 2 tablespoons of butter over medium heat and sauté onions until translucent.
- Add garlic and ginger; cook for another minute.
- Transfer the onion mixture to the crockpot, along with chicken, crushed tomatoes, spices, and remaining butter.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in heavy cream during the last 30 minutes of cooking.
- Adjust seasoning with salt and pepper, garnish with cilantro, and serve with rice or naan.
Notes
- For a milder flavor, reduce cayenne pepper.
- You can substitute chicken thighs with breasts for a leaner option.
- Serve with basmati rice or warm naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: Indian-Inspired
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 560 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg