Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup (240ml) plain yogurt
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 can (14 oz / 400g) crushed tomatoes
  • 1 cup (240ml) heavy cream
  • 2 tablespoons unsalted butter
  • Fresh cilantro, for garnish

Instructions:

  1. In a mixing bowl, combine yogurt, garam masala, cumin, turmeric, chili powder, salt, garlic, and ginger. Add chicken pieces and mix until well coated. Let marinate for at least 30 minutes (or refrigerate overnight).
  2. In a pan over medium heat, add vegetable oil and sauté chopped onions until translucent (about 5-7 minutes).
  3. Transfer sautéed onions to the slow cooker. Add crushed tomatoes and marinated chicken. Stir to combine.
  4. Cover and set the slow cooker to low for 4-6 hours or high for 2-4 hours.
  5. Once the chicken is tender, stir in heavy cream and butter. Mix until the sauce is creamy.
  6. Serve hot, garnished with fresh cilantro.