Servings: 6-8

Ingredients:

  • Boneless skinless chicken breasts (2 lbs)
  • Yellow onion (1)
  • Garlic (3 cloves)
  • Jalapeños (2)
  • Ginger (1 tbsp grated)
  • Turmeric (1 tsp)
  • Cumin (1 tsp)
  • Garam masala (1 tsp)
  • Salt (3/4 tsp)
  • Plain Greek yogurt (1 cup)
  • Diced tomatoes (42 oz)
  • Butter (4 tbsp)
  • Heavy cream (1/4 cup)
  • Cilantro (2 tbsp chopped)

Directions:

  1. Chop chicken into 1" pieces. Chop onion. Mince garlic. Seed and mince jalapeños. Grate ginger.
  2. Add chicken, onion, garlic, jalapeños, ginger, turmeric, cumin, garam masala, and salt to slow cooker and mix.
  3. Add yogurt and mix until chicken mixture is coated.
  4. Add tomatoes and stir to combine.
  5. Dot top with butter.
  6. Cook on low for 6-7 hours.
  7. Chop cilantro. With slow cooker off, stir in cream and cilantro.

Notes:

  • Best served over basmati rice. Still not great, but I haven’t found a better version yet.