Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 can (14 oz) diced tomatoes
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Place chicken chunks in the slow cooker.
- Add chopped onion, garlic, garam masala, turmeric, cumin, paprika, salt, and pepper.
- Pour in diced tomatoes and butter. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Stir in heavy cream and cook for an additional 15 minutes uncovered.
- Garnish with fresh cilantro and serve over cooked rice.
Notes
- Adjust spice levels to taste.
- For a smoother sauce, blend tomatoes before adding.
- Use chicken thighs for more flavor and juiciness.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 470 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg