Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs or breasts, cubed
- 1 tbsp olive oil or ghee
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 (15 oz) can tomato sauce or crushed tomatoes
- ½ cup plain yogurt or coconut milk (for dairy-free)
- ¼ cup heavy cream or full-fat coconut milk
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp paprika
- 1 tbsp lemon juice
- Salt & black pepper to taste
- Optional: 1–2 tsp sugar or honey to balance acidity
For garnish:
- Fresh cilantro
- Sliced green onions
- Extra cream or yogurt
- Cooked basmati rice or naan
Instructions
- Sear chicken (optional but recommended): Heat oil in a skillet over medium-high. Brown chicken 2–3 min per side. Transfer to slow cooker.
- Sauté aromatics: In same skillet, add onion; cook 4–5 min until soft. Stir in garlic and ginger; cook 30 sec. Add to slow cooker.
- Add remaining ingredients: Pour in tomato sauce, yogurt, tomato paste, garam masala, cumin, turmeric, paprika, lemon juice, salt, and optional sweetener. Stir well.
- Cook:
- Low: 6–7 hours
- High: 3–4 hours
- Finish: Stir in heavy cream. Taste and adjust seasoning. For extra richness, mash some chicken into the sauce.
- Serve hot, garnished with cilantro and a drizzle of cream, over rice or with warm naan.
💡 Pro Tips:
– Don’t skip the sear—it adds depth!
– For dairy-free, use coconut milk + coconut yogurt.
– Make ahead: Flavors deepen overnight!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 15 min | Cook Time: 3–7 hr | Total Time: 3 hr 15 min
Servings: 4 | Calories: 380 | Net Carbs: 12g | Fats: 22g | Protein: 32g
Servings: 4 | Calories: 380 | Net Carbs: 12g | Fats: 22g | Protein: 32g