Ingredients
Main Ingredients
- 1 tablespoon melted coconut oil or olive oil
- 1 large yellow onion, finely diced (1-1/2 cups)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1-1/4 teaspoons smoked paprika
- 1-1/4 teaspoons ground cumin
- 1-1/4 teaspoons ground turmeric
- 1-1/4 teaspoons salt
- 2-1/4 teaspoons garam masala
- 1/8 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- 1 (14.5-ounce) can diced or crushed fire-roasted tomatoes
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter, sliced into tablespoons
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
For Serving
- Warm naan bread
- Cooked rice
Instructions
- Sauté the Aromatics: Heat a large nonstick pan over medium-high heat. Add the melted coconut or olive oil, and once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally, until golden brown, about 3–6 minutes. This step builds the flavor base for the sauce.
- Add Spices and Tomatoes: Stir in the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Cook, stirring constantly, for 1–3 minutes until the spices are fragrant. Then add the canned diced or crushed tomatoes, scraping up any browned bits from the pan bottom. Allow the mixture to cool slightly before transferring it to the slow cooker.
- Prepare and Cook Chicken: Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken to the slow cooker, stirring to coat it well in the sauce. Arrange the thighs in a single layer with the smooth side down. Cover and cook on high for 2 1/2 to 4 hours, or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F.
- Blend the Sauce: Remove the chicken from the slow cooker and chop it into bite-sized pieces. Use an immersion blender to puree the sauce until smooth. If using a regular blender, allow the sauce to cool and blend carefully to avoid spills. Return the blended sauce to the slow cooker.
- Finish with Butter and Cream: Stir the sliced unsalted butter and heavy cream into the smooth sauce until fully combined and creamy.
- Combine and Serve: Add the chopped chicken back into the sauce and stir in chopped cilantro if desired. Adjust seasoning to taste. Serve hot with cooked rice and warmed naan bread.
Notes
- Pre-prepared ginger and garlic paste from the refrigerated section saves time and effort.
- Garam masala is essential for authentic flavor, so do not skip it.
- Chicken thighs are preferred because they remain juicy and tender compared to chicken breasts, which can dry out.
- For naan, spray with cooking oil and lightly grill over medium heat until charred on both sides, then keep warm wrapped in a towel. Alternatively, warm naan in a skillet, toaster, or microwave covered with a damp towel.
- Let the sauce cool slightly before blending to avoid overflow or burns. Secure blender lid with a towel when blending hot liquids to contain steam safely.
- Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove, adding water or cream to adjust sauce consistency if needed.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: Indian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 2 g
- Sodium: 3329 mg
- Fat: 39 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10.83 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 423 mg
