Ingredients
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 16 ounces tomato sauce
- 3/4 teaspoon ground cumin
- 2 1/4 teaspoons garam masala
- 3/4 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 3/4 teaspoon chili powder
- 1 teaspoon salt
- A drizzle of honey optional, to balance acidity
- 2 pounds chicken thighs skinless and boneless
- 2 tablespoons unsalted butter cut into small cubes
- 1/4 cup plain Greek yogurt
- 1/4 cup full-fat coconut milk
- Fresh cilantro chopped (for garnish)
Instructions
- In the slow cooker, combine the minced garlic, grated ginger, tomato sauce, ground cumin, garam masala, smoked paprika, turmeric, curry powder, chili powder, salt, and a small amount of honey if desired.
- Place the chicken thighs into the slow cooker and coat them well with the sauce. Scatter the butter cubes evenly on top.
- Cover and cook on HIGH for about 1.5 hours (or on LOW for 4-6 hours) until the chicken reaches an internal temperature of 165°F. Once done, remove the chicken and stir in the yogurt and coconut milk. Cut the chicken into bite-size pieces and return them to the sauce.
- Stir all ingredients until smooth, garnish with chopped fresh cilantro, and serve with basmati rice or naan.