Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup plain yogurt
- 3 tablespoons garam masala
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 can (14 oz) tomato puree
- 1/2 cup heavy cream or coconut cream
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Place chicken pieces in a bowl with yogurt, garam masala, cumin, turmeric, chili powder, salt, and pepper. Marinate for at least 30 minutes.
- Add marinated chicken, chopped onion, garlic, ginger, and tomato puree to the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Stir in heavy cream and butter during the last 30 minutes of cooking.
- Garnish with chopped cilantro and serve hot over basmati rice or with naan bread.
Notes
- You can substitute Greek yogurt with coconut yogurt for dairy-free options.
- Adjust chili powder for spiciness preference.
- Serve with rice or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 760mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg