Ingredients:

  • 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 170g (¾ cup) plain yogurt, full fat
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp salt
  • ¼ tsp cayenne pepper (optional)
  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp tomato paste
  • 400g (14 oz) crushed tomatoes
  • 250ml (1 cup) chicken broth/stock
  • 1 tbsp brown sugar
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp salt
  • ½ cup heavy cream
  • Fresh cilantro, chopped

Instructions:

  1. Combine all marinade ingredients in a large bowl. Add chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to overnight).
  2. Heat oil in a large skillet over medium heat. Add chopped onion and sauté until softened and translucent. Add garlic and ginger and sauté for another minute until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, chicken broth, brown sugar, garam masala, cumin, coriander, and salt. Bring to a simmer.
  4. Pour the curry base into the slow cooker. Add the marinated chicken. Stir to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is very tender and easily shreds with a fork.
  6. Stir in heavy cream. Taste and adjust seasoning as needed. Garnish with fresh cilantro. Serve hot.
  7. Optional - if you prefer a smooth sauce, use an immersion blender to blend the sauce to your desired consistency. If you don't have an immersion blender, you can carefully transfer the sauce to a regular blender in batches.