Description
Experience the warmth and comfort of a classic Indian-inspired dish with this effortless slow-cooker version of Murgh Makhani. This nourishing meal features tender chicken thighs simmered in a velvety, aromatic tomato-based sauce infused with ginger, garlic, and signature spices like garam masala. Perfect for busy individuals seeking a high-protein, clean, and soul-satisfying dinner that feels like an indulgence, this recipe brings vibrant, global flavors directly to your table with minimal preparation.
Ingredients
16 oz tomato sauce
5 cloves garlic, minced
2 tbsp fresh ginger, grated
1 tsp ground cumin
2 tsp garam masala
1 tbsp smoked paprika
1 tsp ground turmeric
0.5 tsp chili powder
1 tsp sea salt
1 tsp honey
2 lbs boneless skinless chicken thighs
3 tbsp unsalted butter, cubed
0.5 cup heavy cream
2 tbsp fresh parsley, chopped
Instructions
Place the chicken thighs at the bottom of the slow cooker.
In a medium bowl, whisk together the tomato sauce, minced garlic, grated ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, sea salt, and honey.
Pour the spice and tomato mixture over the chicken until well coated.
Top the mixture with the cold, cubed unsalted butter.
Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until the chicken is tender.
Stir in the heavy cream just before serving to create a smooth, creamy texture.
Garnish with fresh chopped parsley before serving.
Notes
For a dairy-free alternative, substitute the heavy cream with full-fat coconut milk. Adjust the chili powder based on your desired level of heat. Serve warm over basmati rice or with fresh naan bread.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 135mg