A simple, set-and-forget recipe for tender chicken in a creamy tomato masala sauce, perfect for a weeknight dinner.
Author:Caroline Hayes
Prep Time:20 min
Cook Time:4-8 hours
Total Time:4 hours 20 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:Indian-inspired
Diet:Vegetarian
Ingredients
Scale
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup plain yogurt
2 tbsp lemon juice
1 tbsp grated fresh ginger
4 cloves garlic, minced
1 tsp garam masala
1 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
1/2 tsp cayenne pepper (optional)
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
1 cup chicken broth
1/2 cup heavy cream or full-fat coconut milk
Fresh cilantro, chopped, for garnish
Instructions
In a bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, cumin, paprika, turmeric, cayenne pepper, salt, and black pepper. Add chicken pieces and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Heat olive oil in a skillet over medium-high heat. Add onion and cook until softened, about 5 minutes.
Transfer the cooked onion to your slow cooker. Add the marinated chicken and any remaining marinade.
Pour in the crushed tomatoes and chicken broth. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Stir in the heavy cream or coconut milk during the last 30 minutes of cooking.