Original recipe
Ingredients
- 2 lb boneless skinless chicken thighs
- 2 teaspoons Minnezona House Seasoning
- 1 tablespoon butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- ¾ cup heavy cream
- 2 tablespoons butter, for finishing
- Cooked basmati rice and cilantro, for serving
Directions
- Season chicken with House Seasoning and place in the slow cooker.
- Add onion, garlic, ginger, garam masala, cumin, paprika, turmeric, tomato sauce and diced tomatoes. Stir gently.
- Cook on LOW 5–6 hours or HIGH 3–4 hours until chicken is tender and reaches at least 165°F.
- Stir in heavy cream and finishing butter. Break chicken into large pieces if desired.
- Cook 10 minutes more, taste and serve over basmati rice with cilantro.
Recipe Notes
- For a smoother sauce, blend the sauce before adding cream, then return the chicken.
- Add cayenne if you want more heat.
- Use chicken thighs for the best slow-cooker texture.


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