Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 15 oz unseasoned tomato purée
  • 2 tbsp tomato paste
  • 2 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 4 tbsp unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Cut the 2.5 lbs chicken thighs into 1.5 inch pieces. Note: Uniformity ensures even cooking throughout the pot.
  2. Place the chicken, diced yellow onion, minced garlic, and grated ginger into the slow cooker.
  3. In a small bowl, whisk together the 15 oz tomato purée, 2 tbsp tomato paste, garam masala, turmeric, cumin, smoked paprika, cayenne, and salt.
  4. Pour the tomato spice mixture over the chicken and stir until every piece is fully coated.
  5. Cover and cook on High for 4 hours until the chicken is tender and the sauce has deepened in color.
  6. Turn off the heat and stir in the 4 tbsp cubed butter and 1/2 cup heavy cream.
  7. Stir gently for 1-2 minutes until the butter has completely melted and the sauce is glossy.
  8. Squeeze in the 1 tbsp lime juice and stir one last time.
  9. Fold in the chopped cilantro just before serving until the greens are evenly distributed.
  10. The kitchen should smell intensely of warm spices and citrus.