Ingredients
Method
Preparation
- Put the chopped onion, minced garlic, and grated ginger into the crockpot.
- Add the crushed tomatoes, garam masala, cumin, and paprika. Season with salt and pepper and stir until everything is evenly coated.
- Arrange the chicken thighs in a single layer on top of the tomato-spice mixture.
Cooking
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is very tender and easily pulled apart.
- Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the crockpot and stir it into the sauce.
- Pour in the heavy cream and add the butter. Stir until the sauce is glossy and smooth. Let it cook for an additional 10 to 15 minutes on low.
- Taste and adjust seasoning with salt and pepper before serving.
Serving
- Serve over steaming rice or with warm naan, and top with chopped fresh cilantro.
Nutrition
Notes
If the sauce is too thin, remove the lid and cook on high for 15 to 20 minutes to reduce. For a creamier, nuttier flavor, use ghee instead of butter. You can also add frozen peas at the end for extra texture.