Next, I sprinkle the garam masala, cumin, and turmeric over the chicken and onion mixture. The colors are so vibrant, and I love mixing everything together gently, ensuring the spices coat all the chicken pieces. Then, I pour in the crushed tomatoes and coconut milk, which create that luscious sauce we’re all dreaming of. Don’t forget a pinch of salt and pepper to season!
After giving everything a good stir, I set my slow cooker on low and let it work its magic for about 6-8 hours. I usually wait until the last hour of cooking to add the butter—cut into chunks so it melts easily into the sauce. Trust me, this is a step you don’t want to skip. The butter makes the sauce creamy and luxurious, and I’m practically drooling just thinking about it!
Finally, once the cooking time is up, I taste the sauce to see if it needs any adjustments. Sometimes, I add a touch more salt or a sprinkle of fresh cilantro for brightness. If I’m feeling adventurous, a splash of lemon juice adds a wonderful zing! Serve over rice or with warm naan, and watch how quickly it disappears!
Pro Tips for Best Results
I tested this recipe three ways: with chicken breasts, thighs, and a combination of both. Trust me, chicken thighs win hands down! They don’t dry out as easily, resulting in a much more flavorful dish that keeps that melt-in-your-mouth texture.
Also, don’t shy away from using fresh spices. I once made it with pre-ground spices, and although it was still tasty, using fresh spices made a world of difference in the depth of flavor. I love to toast my spices in a dry pan just before adding them to the slow cooker for an even more aromatic experience.
Finally, I recommend sautéing the onions, garlic, and ginger in a little butter before adding them to the slow cooker. This extra step adds a lovely base flavor that enhances the final dish. It’s a bit more work, but you’ll thank yourself when you taste the difference!
Common Mistakes to Avoid
One of the most common mistakes I see is not cutting the chicken into even pieces. If they’re not uniform, some pieces may be overcooked while others are undercooked. I always aim for roughly the same size, about 1-2 inches, for even cooking. (See the next page below to continue…)