Ingredients
Scale
- 2 tablespoons coconut oil
- 1.5 cups yellow onion (finely diced)
- 2 tablespoons ginger paste
- 4 cloves minced garlic
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt (adjust to taste)
- 2 teaspoons garam masala
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- 28 ounces diced tomatoes
- 2 pounds boneless skinless chicken thighs
- 4 tablespoons unsalted butter (or coconut oil for dairy-free)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/4 cup finely chopped cilantro (optional)
- 1 package naan (warm)
- 2 cups cooked rice (warm)
Instructions
- Prepare the ingredients by dicing the onions and mincing the garlic.
- In the slow cooker, combine coconut oil, onions, ginger paste, garlic, smoked paprika, cumin, turmeric, diced tomatoes, and salt.
- Place chicken thighs on top of the sauce mixture and ensure they are well coated.
- Cover and cook on low for about 4 hours until chicken is tender.
- Stir in heavy cream until fully incorporated before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 170mg