Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken thighs in the crockpot and season with salt, pepper, garam masala, paprika, and cumin.
- Add butter, chopped onion, garlic, and ginger on top.
- Pour tomato sauce over the ingredients and cook on low for 6 hours.
- Once cooked, shred chicken with two forks and stir in heavy cream.
- Cook for an additional 30 minutes until sauce is creamy and heated through.
- Garnish with fresh cilantro before serving.
Notes
- Adjust seasoning to taste.
- Serve with steamed rice or naan bread for a complete meal.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooking
- Cuisine: Indian-inspired
- Diet: Comfort
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg