Description

Let your slow cooker work its magic as tender chicken melds with aromatic spices and a luscious sauce, creating a comforting dish that pairs perfectly with rice or naan.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (6 oz) can tomato paste
1 cup coconut milk
1 cup plain yogurt
4 tablespoons butter, softened
2 tablespoons garam masala
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
¼ cup fresh cilantro, chopped for garnish
Cooked basmati rice or naan, for serving

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Instructions

1. Begin by preparing your ingredients: Chop the chicken into 1-inch pieces, mince the garlic, grate the ginger, and finely chop the onion.

2. In the slow cooker, combine the chicken, onion, garlic, ginger, tomato paste, coconut milk, yogurt, and butter.

3. Add the spices: garam masala, cumin, chili powder, turmeric, coriander, salt, and black pepper. Mix everything well to ensure the chicken is evenly coated in the mixture.

4. Cover the slow cooker and set it to cook on low for 5-6 hours or on high for 3-4 hours.

5. After cooking, check the seasoning and adjust if necessary. Add the lemon juice and stir well.

6. Garnish with chopped fresh cilantro before serving.

7. Serve hot over basmati rice or with naan bread.

Notes

For additional heat, consider adding a chopped green chili or a pinch of cayenne pepper.

This dish can be prepared in advance and stored in the refrigerator for up to 3 days.

To reduce preparation time, use canned diced tomatoes instead of fresh tomatoes.

For a creamier consistency, blend the sauce before adding the chicken.

The flavors improve when the dish is left to rest overnight in the fridge.

Nutrition

Serving Size: 1.5 cups
Calories: 450