Ingredients:

  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 cup canned tomato puree
  • ½ cup unsalted butter, cut into cubes
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt (more to taste)
  • ½ cup heavy cream
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Prepare the Ingredients: Chop the onion finely. Mince the garlic and grate the ginger.
  2. Combine in Slow Cooker: Place chicken thighs at the bottom of the Crockpot. Add tomato puree, butter, onion, garlic, ginger, garam masala, cumin, paprika, turmeric, cayenne, and salt.
  3. Mix Everything Together: Stir gently to coat the chicken in the sauce.
  4. Cook: Cover and set the Crockpot to low for 6-8 hours or high for 3-4 hours. Cook until chicken easily shreds with a fork.
  5. Finish the Sauce: Stir in heavy cream before serving. Adjust seasoning to taste.
  6. Serve: Garnish with fresh cilantro if desired. Serve with rice or naan.