Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 15 oz tomato sauce
  • 1/2 cup unsalted butter, cubed
  • 3/4 cup heavy cream
  • 1 tbsp honey

Instructions:

  1. Cut the 2 lbs of thighs into 1.5 inch pieces.
  2. Place the chicken, diced onion, minced garlic, and grated ginger into the slow cooker.
  3. In a small bowl, mix the 15 oz tomato sauce with the garam masala, turmeric, cumin, paprika, salt, cayenne, and honey.
  4. Pour the tomato mixture over the chicken. Cook until the onions are translucent and the chicken is white.
  5. Place the 0.5 cup of cubed butter on top of the mixture.
  6. Set the manual timer for 4 hours on LOW. Wait until the sauce is bubbling gently around the edges.
  7. Pour the 0.75 cup of heavy cream into a small cup, add a spoonful of hot sauce to it, then stir the mixture back into the pot.
  8. Leave the lid off for the last 15 minutes of cooking. Stop when the sauce is thick enough to coat the back of a spoon.