Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 3 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream or coconut cream
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
- Place chicken chunks into the crockpot and season with salt and pepper.
- Melt butter in a skillet over medium heat, sauté onions and garlic until fragrant and translucent.
- Add spices to the skillet and cook for 1 minute to release flavors.
- Pour the spice mixture over chicken in the crockpot, then add crushed tomatoes.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Stir in heavy cream or coconut cream and cook for an additional 10 minutes uncovered.
- Garnish with chopped cilantro before serving. Serve with rice or naan.
Notes
- Adjust spices to your heat preference.
- Can use chicken thighs for extra tenderness.
- Store leftovers in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal Kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg