Description
Tender chicken thighs bathe in a velvety tomato-butter sauce spiced with garlic, ginger, and garam masala. Slow-cooked bliss yields a creamy curry perfumed with fresh cilantro and ready to spoon over rice or naan.
Ingredients
- 500 grams boneless skinless chicken thighs cut into bite-sized pieces
- 120 grams plain yogurt
- 1 tablespoon lemon juice
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 400 grams tomato puree
- 2 tablespoons tomato paste
- 1 tablespoon vegetable oil
- 50 grams unsalted butter
- 150 milliliters heavy cream
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
Instructions
- In a bowl whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, chili powder, turmeric and salt.
- Add the chicken pieces to the bowl and toss until evenly coated with the marinade.
- Grease the slow cooker with vegetable oil and transfer the marinated chicken into it.
- Pour tomato puree and tomato paste over the chicken and gently stir to combine.
- Cover and cook on low for 6 hours or on high for 3 to 4 hours.
- About 30 minutes before serving stir in butter, heavy cream and sugar until the butter melts and the sauce is creamy.
- Serve hot over steamed rice or with naan and garnish with fresh cilantro leaves.
Notes
- Cooking time may vary depending on your slow cooker model
- You can substitute coconut milk for heavy cream for a dairy-free version
- For extra heat increase the chili powder or add a chopped green chili
- Leftovers keep well in the refrigerator for up to 3 days and freeze for up to 1 month