Ingredients
Scale
- 2 lbs boneless chicken thighs, cut into chunks
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 can (14 oz) tomato sauce
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 tsp garam masala
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken chunks into the crockpot.
- Add garlic, ginger, spices, tomato sauce, and butter.
- Cook on low for 6-8 hours until chicken is tender.
- Stir in heavy cream and cook for an additional 30 minutes.
- Garnish with fresh cilantro before serving over rice.
Notes
- You can substitute chicken thighs with breasts, but thighs stay more tender during slow cooking.
- Adjust spice levels to taste.
- Serve with naan or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg