Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
  • 1 tsp kosher salt
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ginger powder)
  • 2 tbsp tomato paste
  • 15 oz canned tomato sauce
  • 1.5 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 0.5 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 0.5 cup full-fat canned coconut milk (or heavy cream added at the end)
  • 2 tbsp unsalted butter, cold and cubed
  • 0.25 cup fresh cilantro, chopped for garnish
  • 1 lime, cut into wedges for serving

Instructions:

  1. Whisk together the tomato paste, 15 oz tomato sauce, garam masala, turmeric, cumin, cayenne, and smoked paprika in a bowl. Note: This creates the flavor base and ensures the spices don't clump.
  2. Place the diced onion, minced garlic, and grated ginger into the bottom of your 6 quart slow cooker.
  3. Add the 2 lbs of chicken thigh pieces (cut into 1.5 inch chunks) on top of the aromatics and sprinkle with 1 tsp kosher salt.
  4. Pour the tomato spice mixture over the chicken. Stir well until every piece is coated in red spice lacquer.
  5. Cover and cook on High for 4 hours. The chicken should be tender and the sauce deep red.
  6. Once the time is up, pour in the 0.5 cup of full fat coconut milk.
  7. Add the 2 tbsp of cold, cubed butter to the hot liquid.
  8. Stir gently for 1-2 minutes until the butter is completely melted and the sauce turns velvety.
  9. Garnish with fresh cilantro and serve with lime wedges for a bright finish.