Ingredients
Scale
- 2 tablespoons Coconut Oil (or Olive Oil)
- 1.5 cups Yellow Onion (finely diced)
- 2 tablespoons Ginger Paste
- 4 cloves Minced Garlic (fresh preferred)
- 2 teaspoons Smoked Paprika (or regular paprika)
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Turmeric
- 1 teaspoon Salt (adjust to taste)
- 2 teaspoons Garam Masala
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1 teaspoon Sugar (optional)
- 28 ounces Diced Tomatoes (fire-roasted preferred)
- 2 pounds Boneless Skinless Chicken Thighs
- 4 tablespoons Unsalted Butter (or coconut oil for dairy-free)
- 1 cup Heavy Cream (or coconut cream for dairy-free)
- 1/4 cup Finely Chopped Cilantro (optional)
- 1 package Naan (warm)
- 2 cups Cooked Rice (warm)
Instructions
- Gather and prepare all ingredients by dicing the onion and mincing the garlic.
- In a pan, heat coconut oil and sauté onions until translucent; add ginger paste and garlic until fragrant.
- Transfer the sautéed mixture to the slow cooker along with spices, diced tomatoes, chicken thighs, butter, and cream; mix well.
- Cover and cook on low for 4 hours or until chicken is tender.
- Shred cooked chicken using two forks and stir back into sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg