Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 (15 ounce) can crushed tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Place the cut chicken into the slow cooker.
- In a medium bowl, whisk together the crushed tomatoes, chicken broth, heavy cream, melted butter, chopped onion, minced garlic, grated ginger, garam masala, curry powder, cumin, coriander, and cayenne pepper (if using). Season with salt and black pepper.
- Pour the sauce mixture over the chicken in the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Before serving, stir well.
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
Notes
- For a richer flavor, you can sear the chicken pieces in a pan with a little oil before adding them to the slow cooker.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg