Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 2 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1 medium yellow onion, finely diced
  • 1 cup full-fat coconut milk
  • 1 tbsp olive oil
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. In a large mixing bowl, whisk together the yogurt, lemon juice, garlic, ginger, garam masala, and turmeric.
  2. Fold the 2 lbs of boneless, skinless chicken thighs (cut into 1-inch chunks) into the marinade until thickly coated. Let sit for 30 minutes for best results.
  3. Place the finely diced onion at the bottom of a 6-quart slow cooker.
  4. Pour the marinated chicken and any remaining marinade over the onions.
  5. Stir in the diced tomatoes, tomato paste, olive oil, coriander, cumin, cayenne, salt, and black pepper until the sauce is uniform.
  6. Cover and cook on High for 4 hours or Low for 7 hours until the chicken pulls apart easily with a fork.
  7. Stir in the full-fat coconut milk just before serving to create a velvety finish.
  8. Let it sit for 10 minutes on High until the sauce is glossy and fragrant.