Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 0.5 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh ginger paste
  • 2 tbsp minced garlic
  • 14 oz tomato sauce or passata
  • 2 tbsp tomato paste
  • 4 tbsp unsalted butter, cubed
  • 1.5 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 0.75 cup heavy cream
  • 1 tbsp coconut sugar

Instructions:

  1. In a mixing bowl, toss the chicken thigh pieces with Greek yogurt, lemon juice, 1 tablespoon of ginger paste, and 1 tablespoon of minced garlic. Let marinate for 10 minutes to tenderize the meat fibers.
  2. In the slow cooker basin, whisk together the tomato sauce, tomato paste, the remaining 1 tablespoon of garlic, the remaining 1 tablespoon of ginger paste, garam masala, turmeric, cumin, smoked paprika, cayenne pepper, and coconut sugar.
  3. Add the marinated chicken and the cubed butter into the slow cooker. Stir to ensure the chicken is well-coated with the aromatic tomato base.
  4. Cover and cook on Low for 4 hours until the chicken is tender and the sauce has darkened.
  5. During the final 30 minutes of cooking, stir in the heavy cream. This ensures a velvety emulsion without the risk of the dairy curdling.