Ingredients
- 1 (28 ounce) can crushed tomatoes
- 1 small onion, chopped
- 2 tablespoons garam masala
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 pounds skinless, boneless chicken thighs
- ½ cup plain low-fat Greek yogurt
- ¼ cup chopped fresh cilantro
Why You'll Want This Again
This dish brings the rich flavors of Indian cuisine right to your slow cooker with minimal effort. The chicken becomes tender and soaks up the creamy, spiced tomato sauce, making every bite comforting and flavorful. It’s perfect for busy days when you want something delicious without a lot of fuss.
Chef Tips
- Use boneless, skinless chicken thighs for juicier and more flavorful meat.
- If you like it spicier, add extra chili powder or a pinch of cayenne pepper.
- Stir the sauce halfway through cooking to ensure even flavor distribution.
- If you like it spicier, add extra chili powder or a pinch of cayenne pepper.
- Stir the sauce halfway through cooking to ensure even flavor distribution.
Directions
Combin the tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander right in your slow cooker. Give everything a good stir so the spices and veggies are well mixed. Next, tuck the chicken thighs into the tomato mixture, making sure they’re nicely coated. Cover and cook on High for about 3 to 4 hours, or if you have more time, set it to Low and let it go for 6 to 8 hours. When the chicken is tender and cooked through, stir in the yogurt and sprinkle with fresh cilantro. Give it one last mix, and it’s ready to serve!
How To Enjoy This Dish
Serve with steamed basmati rice or warm naan bread to soak up the sauce. A side of fresh cucumber raita or a simple green salad can add a refreshing contrast to the rich dish.
How To Store For Later
Allow the dish to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months—thaw overnight in the fridge before reheating gently on the stove.
