Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cubed
  • 1 (14.5 oz) can crushed tomatoes
  • 1/2 cup full-fat plain Greek yogurt
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp grated fresh ginger
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 cup heavy cream
  • 2 Tbsp unsalted butter

Instructions:

  1. In the slow cooker insert, combine cubed chicken, crushed tomatoes, Greek yogurt, diced onion, minced garlic, ginger, garam masala, turmeric, chili powder, and salt. Stir well to ensure the chicken pieces are thoroughly coated in the spice and yogurt mixture.
  2. Cover the slow cooker and cook on the LOW setting for 4 hours and 45 minutes. The low, long heat allows the spices to bloom and the chicken fibers to break down gradually, resulting in tender chicken and a deep curry flavor.
  3. During the last 15 minutes of cooking, stir in the heavy cream and butter. Cover and allow the butter to melt completely and the sauce to fully integrate into a smooth, velvety emulsion. Taste and adjust salt or acidity (add a squeeze of lemon juice, if desired).
  4. Serve hot over rice or with naan bread.