Ingredients:

  • 2.5 lbs (1.13 kg) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 teaspoon (5 ml) kosher salt
  • ½ teaspoon (2.5 ml) black pepper
  • 1 large yellow onion, chopped (about 1 cup/237 ml)
  • 4 cloves garlic, minced (about 2 teaspoons/10 ml)
  • 1-inch (2.5 cm) piece of ginger, peeled and grated (about 1 tablespoon/15 ml)
  • 1 (28 ounce/794 g) can crushed tomatoes
  • 1 (15 ounce/425 g) can tomato sauce
  • 1 cup (237 ml) heavy cream
  • 4 tablespoons (56 g) unsalted butter, cut into pieces
  • 2 tablespoons (30 ml) garam masala
  • 1 tablespoon (15 ml) paprika
  • 1 teaspoon (5 ml) turmeric powder
  • 1 teaspoon (5 ml) ground cumin
  • ½ teaspoon (2.5 ml) cayenne pepper (optional, for heat)
  • ¼ cup (60 ml) chopped fresh cilantro, for garnish

Instructions:

  1. Season chicken thighs with salt and pepper in a large bowl.
  2. Add the onion, garlic, ginger, crushed tomatoes, tomato sauce, heavy cream, butter, garam masala, paprika, turmeric, cumin, and cayenne pepper (if using) to the crock-pot.
  3. Place the seasoned chicken on top of the sauce in the crock-pot.
  4. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the chicken is cooked through and tender.
  5. If desired, shred the chicken using two forks. This will make the sauce thicker.
  6. Stir in fresh cilantro. Serve hot over rice or with naan bread.