1-First Step: Mix the Base In your slow cooker, combine the minced garlic, grated ginger, 16 ounces (450g) of tomato sauce or passata, 1 teaspoon ground cumin, 2 teaspoons garam masala, 1 teaspoon smoked paprika, 1 teaspoon ground turmeric, ½ teaspoon chili powder if you want some heat, 1 teaspoon salt, and ½ teaspoon granulated sugar or honey if desired. Stir everything well to blend the flavors. This base sets the foundation for the dish’s rich taste.

2-Second Step: Add the Chicken Add the 2 pounds (900g) of boneless, skinless chicken thighs to the slow cooker and coat them evenly with the sauce. This helps the chicken absorb the spices during cooking. Scatter 3 tablespoons of unsalted butter, cut into small cubes, over the top for that creamy finish.

3-Third Step: Cook the Dish Cover and cook on high for 1.5 to 2 hours or on low for 4 to 6 hours, until the chicken hits 165°F inside. This slow method keeps the meat tender and juicy, as noted in the recipe tips. No extra water is needed since the chicken releases its own liquids.

4-Once done, remove the chicken and let it cool a bit so it’s easy to handle.

5-Stir in the ½ cup (120ml) of heavy whipping cream or your chosen alternative to make the sauce creamy.

6-Cut the chicken into bite-sized pieces and mix it back into the sauce.

7-Serve with basmati rice and naan bread, topped with 2 tablespoons of fresh parsley, mint, or cilantro.