Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 1 cup plain yogurt
- 3 tbsp butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 2 tsp garam masala
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Place the chicken thighs in a large bowl and coat with yogurt, garam masala, chili powder, cumin, and salt. Marinate for 30 minutes.
- Add marinated chicken, butter, chopped onion, garlic, and ginger into the slow cooker.
- Pour tomato sauce over the ingredients and cook on low for 6 hours or high for 3-4 hours until chicken is tender.
- Stir in heavy cream and cook for an additional 15 minutes.
- Garnish with fresh cilantro before serving with rice or naan.
Notes
- Adjust chili powder to taste for spice levels.
- For a thicker sauce, simmer uncovered for 15 minutes after adding cream.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg