Ingredients
2 lb. boneless skinless chicken breast, cut into 1" pieces
1 onion, chopped
3 cloves garlic, minced
2 jalapeños, minced
1 tbsp. freshly grated ginger
1 tsp. turmeric
1 tsp. cumin
1 tsp. garam masala
kosher salt
1 c. Greek yogurt
1 28-oz. can plus 1 14-oz. can diced tomatoes
4 tbsp. butter
1/4 c. heavy cream
2 tbsp. Chopped cilantro, for garnish
Naan, for serving
Cooked basmati rice, for serving
Preparation
Step 1In the bowl of the Crock-Pot, toss together chicken, onion, garlic, jalapeños, ginger, turmeric, cumin, garam masala and ¾ teaspoon kosher salt. Add Greek yogurt and toss until the chicken mixture is coated. Pour tomatoes on top and stir gently to combine, then dot top with butter. Step 2Cook on low until the chicken is cooked through, 6 to 7 hours. Step 3Turn off heat and uncover Crock-Pot. Stir in heavy cream then season to taste with more salt, if necessary. Garnish with cilantro. Serve warm with naan and rice.
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