Ingredients
Scale
- 1 tbsp melted coconut oil or olive oil
- 1 large yellow onion, finely diced (≈ 1.5 cups)
- 1 tbsp ginger paste
- 1 tbsp minced garlic
- 1-1/4 tsp smoked paprika
- 1-1/4 tsp ground cumin
- 1-1/4 tsp ground turmeric
- 1-1/4 tsp salt
- 2-1/4 tsp garam masala
- 1/8 tsp red pepper flakes (optional)
- 1 tsp sugar (optional)
- 1 (14.5 oz) can diced or crushed tomatoes
- 2 lbs boneless skinless chicken thighs
- 8 tbsp unsalted butter, sliced
- 1/2 cup heavy cream
- 1/3 cup chopped cilantro (optional)
- Naan, warmed, for serving
- Cooked rice for serving
Instructions
- Heat oil in a large nonstick pan over medium-high heat. Sauté onion, garlic, and ginger for 3–6 minutes until golden.
- Add smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes, and sugar, stirring for 1–3 minutes until fragrant.
- Stir in tomatoes, scraping the pan bottom, then let cool slightly and transfer to the slow cooker.
- Trim chicken thighs, leaving some fat for flavor. Add chicken to slow cooker and coat in sauce, arranging in a single layer.
- Cook on high 2.5–4 hours or low 4–6 hours until chicken reaches 165°F.
- Remove chicken, chop into bite-sized pieces. Blend sauce until smooth with immersion or regular blender.
- Return sauce to slow cooker, stir in butter and heavy cream until smooth.
- Add chicken back, stir in cilantro if using, adjust seasoning, and serve hot with rice and naan.
Notes
- Ginger and garlic paste saves prep time.
- Garam masala is essential for authentic flavor.
- Chicken thighs remain tender and juicy; breasts may dry out.
- Warm naan using a skillet, toaster, or microwave under a damp towel.
- Blend sauce carefully; let cool slightly and secure lid when using a standard blender.
- Store leftovers in an airtight container for 3–5 days; reheat gently, adding water or cream if needed.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian