Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
  • 1 large yellow onion, finely grated
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 14 oz tomato purée (passata)
  • 3 tbsp tomato paste
  • 2 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp ground cumin
  • 0.5 cup unsalted butter, cubed
  • 0.5 cup heavy cream
  • 1 tbsp honey

Instructions:

  1. In a small skillet over medium heat, melt 1 tablespoon of the butter. Add the grated onion, garlic, and ginger. Sauté for 3 minutes until softened. Stir in the garam masala, turmeric, paprika, and cumin. Toast for 60 seconds until fragrant.
  2. Place the cut chicken thighs into the slow cooker. Season with salt and black pepper.
  3. Whisk together the tomato purée, tomato paste, and the sautéed spice mixture. Pour the sauce over the chicken and stir to coat evenly.
  4. Cover and cook on High for 4 hours or Low for 7 hours until the chicken is tender.
  5. 30 minutes before serving, stir in the remaining cubed butter, heavy cream, and honey. Whisk gently until the sauce is emulsified and velvety.
  6. Garnish with fresh cilantro and lime wedges before serving over basmati rice.