Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp unsalted butter
  • 15 oz tomato purée
  • 2 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp Kashmiri chili powder
  • 1 tsp sea salt
  • 0.5 cup heavy cream
  • 1 tbsp dried fenugreek leaves
  • Fresh cilantro for garnish

Instructions:

  1. Dice your onion finely and mince the garlic and ginger.
  2. Place the 2 lbs chicken thighs in a bowl and toss with the garam masala, turmeric, cumin, chili powder, and salt.
  3. Place the diced onion in the bottom of the slow cooker.
  4. Layer the seasoned chicken pieces over the onions.
  5. Add the 15 oz tomato purée, garlic, and ginger over the chicken.
  6. Place the 2 tbsp butter on top of the mixture.
  7. Cover and cook on high for 4 hours until the chicken is tender and the sauce has thickened.
  8. Stir in the 0.5 cup heavy cream and 1 tbsp dried fenugreek leaves.
  9. Let the curry sit uncovered for 10 minutes until the sauce looks velvety and clings to the meat.
  10. Top with fresh cilantro and serve over warm rice.