Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) garam masala
  • 1/2 tsp (2.5 ml) turmeric powder
  • 1/2 tsp (2.5 ml) ground cumin
  • 1/4 tsp (1.25 ml) chili powder (optional, for a bit of a kick!)
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) piece of ginger, grated
  • 1 (14.5 oz/411g) can crushed tomatoes
  • 1 (14.5 oz/411g) can tomato sauce
  • 1 cup (240 ml) chicken broth
  • 1 tbsp (15 ml) tomato paste
  • 1 tbsp (15 ml) brown sugar (light or dark)
  • 1 tsp (5 ml) garam masala
  • 1/2 tsp (2.5 ml) turmeric powder
  • 1/2 tsp (2.5 ml) ground cumin
  • 1/4 tsp (1.25 ml) chili powder (optional)
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • 1/2 cup (120 ml) heavy cream (or coconut milk for dairy-free)
  • 2 tbsp (30 ml) chopped fresh cilantro, for garnish

Instructions:

  1. In a bowl, combine chicken pieces with lemon juice, garam masala, turmeric, cumin, chili powder (if using), salt, and pepper. Mix well and set aside (minimum 15 minutes, longer is better – can even do overnight in the fridge).
  2. Heat olive oil in a large skillet over medium-high heat. Sear the marinated chicken in batches until lightly browned on all sides. Do not fully cook through. Remove chicken and set aside.
  3. In the same skillet (or directly in the slow cooker if not searing), sauté the chopped onion until softened and translucent, about 5 minutes. Add minced garlic and grated ginger; cook for another minute until fragrant.
  4. Stir in the crushed tomatoes, tomato sauce, chicken broth, tomato paste, brown sugar, garam masala, turmeric, cumin, chili powder (if using), salt, and pepper. Bring to a simmer.
  5. Transfer the chicken (seared or unseared) and the sauce mixture to the slow cooker. Cover and cook on Low for 6-8 hours or on High for 4-6 hours, or until chicken is very tender and easily shreds.
  6. Stir in the heavy cream (or coconut milk) just before serving. Garnish with fresh cilantro. Serve hot with rice or naan bread.