Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (10 oz) can tomato sauce
  • 1 cup heavy cream
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Place the diced chicken thighs in the slow cooker.
  2. Add the chopped onion, minced garlic, minced ginger, diced tomatoes (undrained), and tomato sauce to the slow cooker.
  3. In a small bowl, combine curry powder, garam masala, turmeric powder, cumin powder, cayenne pepper (if using), salt, and pepper. Sprinkle the spice mixture over the chicken and tomato mixture.
  4. Stir well to ensure the chicken is evenly coated in the sauce and spices. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
  5. Stir in the tomato paste, heavy cream, and Greek yogurt. Ensure everything is well combined. Cook for an additional 30 minutes on low to allow the sauce to thicken slightly.
  6. Garnish with fresh cilantro and serve hot.