Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cubed
  • 1 medium yellow onion, finely diced
  • 3 tbsp garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter, room temperature
  • 1/2 cup heavy cream

Instructions:

  1. Whisk together the tomato sauce, tomato paste, lemon juice, garam masala, turmeric, cumin, smoked paprika, salt, and black pepper in a small bowl. Note: Whisk until no lumps of paste remain
  2. Layer the diced onions, minced garlic, and grated ginger at the bottom of the slow cooker. Wait for the aroma of the fresh ginger to hit you.
  3. Place the cubed chicken thighs directly on top of the aromatics.
  4. Pour the tomato and spice mixture over the chicken. Stir gently just enough to ensure every piece of meat is submerged.
  5. Cover with the lid and cook on Low for 6 hours (or High for 3 hours). The chicken should be tender enough to break with a fork.
  6. Turn the slow cooker to the 'Warm' setting.
  7. Add the room temperature butter and heavy cream.
  8. Stir and whisk gently for 2-3 minutes until the sauce transforms into a creamy, golden orange color.