Ingredients
Scale
- 2 lbs boneless chicken thighs, cut into chunks
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 can (14 oz) diced tomatoes
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken chunks into the crockpot. Add garlic, spices, diced tomatoes, and butter.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Stir in heavy cream and cook for an additional 30 minutes uncovered for a richer sauce.
- Garnish with fresh cilantro before serving.
Notes
- You can substitute chicken breasts if preferred, but thighs stay juicier.
- Serve over rice or with naan bread for a complete meal.
- Adjust spice levels to taste for a milder or spicier dish.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg