Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240ml) plain yogurt, full-fat or Greek-style
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (14g) ginger-garlic paste
  • 1 teaspoon (5ml) garam masala
  • 1 teaspoon (5ml) chili powder
  • 1/2 teaspoon (2.5ml) ground turmeric
  • 1/2 teaspoon (2.5ml) salt
  • 2 tablespoons (30ml) olive oil or ghee
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (14g) ginger-garlic paste
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon (5ml) garam masala
  • 1 teaspoon (5ml) ground cumin
  • 1/2 teaspoon (2.5ml) ground coriander
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 cup (60ml) butter, unsalted
  • 1/2 cup (120ml) heavy cream
  • Fresh cilantro leaves, chopped, for garnish

Instructions:

  1. In a large bowl, combine chicken with marinade ingredients. Mix well, cover, and refrigerate for at least 30 minutes (or up to overnight).
  2. Heat oil/ghee in a skillet over medium heat. Sauté onion until softened and translucent. Add garlic and ginger-garlic paste; cook until fragrant (about 1 minute).
  3. Transfer the sautéed aromatics to the slow cooker.
  4. Add crushed tomatoes, tomato sauce, garam masala, cumin, coriander, cayenne pepper (if using), and salt to the slow cooker. Stir to combine.
  5. Add the marinated chicken to the slow cooker. Stir gently to coat with the sauce.
  6. Cover and cook on low for 6-8 hours or high for 4-6 hours, or until chicken is cooked through and tender.
  7. Stir in butter and heavy cream. Let it sit for 10 minutes on 'warm' or 'off' to allow flavours to meld. Adjust salt to taste.
  8. Garnish with fresh cilantro. Serve hot with rice or naan.