Ingredients
Scale
- 2 pounds of boneless, skinless chicken thighs
- 1 cup of plain yogurt
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 can (15 oz) of tomato puree
- 1 cup of coconut milk
- 2 tablespoons of garam masala
- 1 tablespoon of ground cumin
- 1 tablespoon of paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate chicken by mixing yogurt, garlic, ginger, spices, salt, and pepper, then coat chicken and let sit for at least 1 hour.
- Place chopped onion in the slow cooker.
- Layer marinated chicken on onions, then add tomato puree and coconut milk and stir gently.
- Cook on low for 6-8 hours or high for 4 hours.
- Shred chicken in the cooker, stir, and let sit for 10 minutes.
- Garnish with fresh cilantro and serve with naan or rice.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten-Free