1 cup heavy cream or full-fat coconut milk
2 tbsp plain yogurt (optional, for tang)
Fresh cilantro for garnish
Instructions:
Place the chicken, tomato sauce, onion, garlic, ginger, and all spices into the crock pot. Stir to coat everything evenly.
Dot the top with butter, cover, and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
Stir in the cream and yogurt (if using) during the last 30 minutes of cooking. Adjust seasoning to taste.
Serve hot, garnished with chopped cilantro.
Serving and Storage Tips:
Serve over basmati rice, naan, or cauliflower rice for a low-carb option.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight and reheat on the stove or microwave.
Variations:
Vegetarian: Replace chicken with paneer or chickpeas.
Dairy-Free: Use coconut oil and full-fat coconut milk instead of butter and cream.
Spicy Kick: Add a diced green chili or extra cayenne.
Tangier Sauce: Use a tablespoon of lemon juice or more yogurt at the end.
FAQ:
Can I use chicken breast instead of thighs?
Yes, but be mindful it may become slightly drier. Reduce cooking time slightly to keep it juicy.
Can I prep this ahead?
Absolutely! Combine all ingredients (except butter and cream) in a zip-top bag and refrigerate overnight or freeze for later use.
Can I make this on the stovetop?
Yes—sauté onions, garlic, and spices in butter, add chicken and tomato sauce, simmer until cooked, then stir in cream.
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