Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp vegetable oil
  • 15 oz tomato sauce
  • 2 tbsp tomato paste
  • 1.5 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 1 cup heavy cream
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat oil in a skillet over medium heat, add the diced onions, ginger, and garlic. Sauté for 3-4 minutes until onions are translucent and the edges just start to brown.
  2. Stir in the garam masala, turmeric, cumin, smoked paprika, and cayenne. Cook for 2 minutes until the air smells intensely aromatic to bloom the spices.
  3. Stir in the 2 tablespoons of tomato paste and cook for another minute until it darkens to a deep rust color.
  4. Place the chicken pieces into the bottom of the slow cooker. Pour the sautéed spice and onion mixture over the chicken.
  5. Add the tomato sauce, tomato paste, and salt. Stir until the chicken is thoroughly coated.
  6. Cover and cook on low for 4 hours. Check the chicken at 3.5 hours to ensure it is tender but not shredding.
  7. Stir in the heavy cream 15 minutes before serving to emulsify the sauce. Keep the lid off during this final stretch to let the sauce thicken slightly. Garnish with fresh cilantro.