Ingredients
Scale
- 2 pounds boneless skinless chicken breast
- 28 oz can crushed tomatoes
- 1/2 cup diced onion
- 1/4 cup tomato paste
- 3 teaspoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon turmeric
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1/2 teaspoon cardamom
- pinch red pepper flakes
- 2 cups heavy cream for later
Instructions
- Cut the chicken breasts into bite-sized chunks using a sharp knife.
- Place the chicken in the slow cooker with all remaining ingredients except for the heavy cream.
- Mix all ingredients well to ensure they are combined.
- Cover and cook on low for 5-7 hours or high for 2 ½-3 ½ hours until the chicken is cooked through.
- Stir in the heavy cream and turn the slow cooker to high.
- Let it simmer for an extra 30 minutes until heated through.
- Serve with rice and naan or as desired.
Notes
You can adjust the spice level by adding more or less red pepper flakes.
For best results, allow the dish to cool before storing leftovers in the refrigerator.
This dish pairs well with cilantro garnish for added freshness.
- Prep Time: 15 minutes
- Cook Time: 2.5-7 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 730mg
- Fat: 48g
- Saturated Fat: 29g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 180mg