Description
A delicious and easy way to enjoy a classic Indian dish with a creamy sauce, perfect for busy days.
Ingredients
- 1.5 lbs chicken thighs or breasts
- 1 cup heavy cream
- 1/2 cup butter
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan or rice for serving
Instructions
- Place the diced onion, garlic, and ginger at the bottom of the crockpot.
- Add the chicken thighs or breasts on top.
- In a bowl, mix the heavy cream, butter, garam masala, cumin, paprika, salt, and pepper. Pour the mixture over the chicken.
- Cook on low for 360-480 minutes or high for 180-240 minutes until the chicken is tender.
- Once done, shred the chicken in the sauce and stir to combine.
- Garnish with fresh cilantro and serve with naan or rice.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.