Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp tomato paste
- 1 tbsp lemon juice
- 2 tbsp vegetable oil or ghee
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
Instructions
- Heat oil or ghee in a pan over medium heat. Sauté onion, garlic, and ginger until translucent (~5 minutes).
- Add garam masala, cumin, coriander, turmeric, smoked paprika, salt, and cayenne. Stir 2 minutes until fragrant.
- Add chicken and coat with spices; cook 5 minutes until slightly browned.
- Transfer mixture to slow cooker. Stir in crushed tomatoes, coconut milk, and tomato paste.
- Cover and cook on low 6–8 hours or high 3–4 hours until chicken is tender.
- Before serving, stir in lemon juice. Serve hot with cilantro garnish and basmati rice or naan.
Notes
- Flavors deepen if made a day ahead.
- Add more coconut milk or cream for richer sauce.
- Adjust cayenne or add green chilies for spicier heat.
- Store leftovers in fridge up to 3 days.
- Add peas, sweet potatoes, or bell peppers for more texture and nutrition.
- Gluten-free and adaptable for dairy-free diets.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
- Cholesterol: 90