Ingredients
Scale
- 1.5 lbs boneless chicken thighs, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Place chicken pieces in a bowl and marinate with yogurt, lemon juice, salt, and pepper. Refrigerate for 30 minutes.
- Set slow cooker to low. Add butter, chopped onion, garlic, ginger, spices, tomato sauce, and marinated chicken.
- Cook for 6 hours on low, stirring occasionally.
- Stir in heavy cream during the last 30 minutes of cooking.
- Serve hot garnished with fresh cilantro, with rice or naan.
Notes
For a richer flavor, cook longer or add a splash of coconut milk. Garnish with additional cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker, Marinating, Simmering
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg