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 This Meal Is A Winner
Perfect for busy days because it requires minimal prep and lets the slow cooker do all the work. The flavors develop slowly, resulting in tender chicken and a rich, creamy sauce that tastes like it was simmered for hours. It’s a comforting meal that brings warmth and spice to your table without any hassle.
Better Cooking Tips
- Use boneless, skinless chicken thighs for juicier and more flavorful meat.
- Marinate the chicken in yogurt and spices overnight to enhance the taste and tenderness.
- Add cream or coconut milk towards the end of cooking to prevent curdling and keep the sauce smooth.
- Marinate the chicken in yogurt and spices overnight to enhance the taste and tenderness.
- Add cream or coconut milk towards the end of cooking to prevent curdling and keep the sauce smooth.
Directions
Stir the tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander right in the slow cooker until everything is well combined. Then, nestle the chicken thighs into the tomato mixture. Cover and cook on High for about 3 to 4 hours, or if you have more time, set it on Low for 6 to 8 hours. Once the chicken is tender and cooked through, stir in the yogurt and fresh cilantro. Give it a good mix, and it’s ready to serve!
Simple Serving Suggestions
Serve this dish over steamed basmati rice or warm naan bread to soak up the delicious sauce. A side of fresh cucumber raita or a simple salad with lemon wedges can add a refreshing contrast to the rich flavors.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if the sauce has thickened too much. This dish also freezes well—just thaw overnight in the fridge before reheating.
