Ingredients
1.5 lbs boneless, skinless chicken thighs
1 cup plain Greek yogurt
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
2 cups tomato puree
1 (13.5 oz) can full-fat coconut milk
1 cup water
1 bell pepper, diced
1 cup chopped fresh cilantro
Instructions
Marinate chicken thighs in yogurt, salt, and black pepper for 20 minutes.
Heat olive oil in slow cooker. Sauté onion, garlic, and ginger until softened.
Add marinated chicken and spices; stir to coat with oil.
Pour in tomato puree and coconut milk. Add water to achieve preferred consistency.
Cover and cook on low for 4-6 hours.
Stir in bell pepper and cilantro before serving.
Notes
Marinate chicken up to 24 hours for deeper flavor.
For dairy-free version, substitute yogurt with almond milk.
Adjust spice level by increasing chili powder or adding fresh chilies.
Refrigerate leftovers in airtight containers for 3-4 days.
- Prep Time: 20
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg