Description
Rich spices, ginger, and garlic blend into a fragrant tomato-based sauce that gently bathes chicken thighs in the slow cooker, then finishes with cream and butter for a lusciously silky curry.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 pound boneless skinless chicken thighs cubed
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 14 ounce can crushed tomatoes
- 1 cup heavy cream
- 2 tablespoons butter cubed
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat the vegetable oil in a skillet over medium heat then add the onion garlic and ginger and cook until the onion is translucent.
- Stir in the garam masala cumin paprika salt turmeric and cayenne pepper and cook until fragrant about 1 minute.
- Transfer the spice mixture to the slow cooker then add the chicken and crushed tomatoes and stir to combine.
- Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Stir in the heavy cream and butter then cook on high for 10 minutes until the butter is melted and the sauce is creamy.
- Garnish with fresh cilantro before serving.
Notes
- For richer flavor you can sear the chicken pieces before adding to the slow cooker.
- Adjust cayenne pepper to control the spiciness to your preference.
- Serve with steamed basmati rice or warm naan bread for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to three days.