Ingredients:

  • 2 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • 1 cup Plain full-fat yogurt
  • 1 tablespoon Fresh lemon juice
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Salt
  • 1 tablespoon Olive oil or Ghee
  • 1 large Yellow onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 tablespoon Ginger, finely grated
  • 2 teaspoons Garam Masala
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • 1/2 teaspoon Cayenne pepper
  • 1 (14.5 oz) can Crushed tomatoes
  • 1 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 1 cup Chicken broth
  • 1/2 cup Heavy cream
  • 1/4 cup Water (optional)
  • 2 tablespoons Fresh cilantro, chopped (for garnish)

Instructions:

  1. In a large bowl, combine all marinade ingredients (yogurt, lemon juice, ginger, garlic, turmeric, garam masala, salt). Toss the chicken chunks until fully coated. Cover and refrigerate for at least 30 minutes.
  2. Heat the olive oil or ghee in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent (about 5-7 minutes).
  3. Add minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant. Stir in the garam masala, cumin, coriander, and cayenne pepper. Cook for 30 seconds, stirring constantly, to bloom the spices.
  4. Pour in the crushed tomatoes, sugar, and salt. Bring the mixture to a gentle simmer, stirring well. Scrape this entire sauce mixture from the skillet into the slow cooker insert. Add the chicken broth and stir briefly.
  5. Add the marinated chicken pieces directly into the sauce in the slow cooker. Do not stir heavily; ensure the chicken is submerged.
  6. Cover the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fork-tender.
  7. About 20 minutes before serving, remove the lid. Stir in the heavy cream until the sauce is uniformly creamy and orange. If the sauce is too thick, add a splash of water until desired consistency is reached.
  8. Taste and adjust seasoning if necessary. Garnish generously with fresh cilantro and serve hot with rice or naan.