Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup tomato puree
  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter, softened
  • 1 tbsp honey
  • fresh cilantro, chopped for garnish

Instructions:

  1. Place the cubed chicken thighs in the bottom of the slow cooker.
  2. In a medium bowl, whisk together the tomato puree, Greek yogurt, lemon juice, garlic, ginger, and all ground spices. Pour the mixture over the chicken and stir until thoroughly coated.
  3. Cover and cook on Low for 6–8 hours or High for 3–4 hours until the chicken is tender.
  4. Switch the slow cooker to the 'Warm' setting. Stir in the heavy cream, softened butter, and honey.
  5. Stir gently for 2 minutes until the sauce is a rich, velvety orange. Garnish with fresh cilantro before serving.