Ingredients 

• 1 tablespoon melted coconut oil or olive oil
• 1 large yellow onion, finely diced (1-1/2 cups)
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 1-1/4 teaspoons smoked paprika
• 1-1/4 teaspoons ground cumin
• 1-1/4 teaspoons ground turmeric
• 1-1/4 teaspoons salt
• 2-1/4 teaspoons garam masala
• 1/8 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (optional)
• 1 (14.5-ounce) can diced tomatoes or crushed (fire-roasted recommended)
• 2 pounds boneless, skinless chicken thighs
• 8 tablespoons unsalted butter, sliced into tablespoons
• 1/2 cup heavy cream
• 1/3 cup finely chopped cilantro (optional)
• Naan, warmed, for serving
• Cooked rice, for serving

Instructions

1. Place a large nonstick pan over medium-high heat. Add the oil. Once heated, sauté the onion, garlic, and ginger, stirring occasionally, until golden and softened, about 3–6 minutes. Add the smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1–3 minutes until fragrant. Add the tomatoes, scraping up any bits from the bottom of the pan. Let the mixture cool slightly, then transfer it to the slow cooker.
2. Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken to the slow cooker and turn to coat in the sauce. Arrange the thighs in a single layer, smooth side down. Cover and cook on high for 2-1/2–4 hours or on low for 4–6 hours, until the internal temperature reaches 165°F.
3. Remove the cooked chicken and cut into bite-sized pieces. Using an immersion blender (or transferring carefully to a blender), purée the sauce until smooth.
4. Return the blended sauce to the slow cooker. Stir in the butter and heavy cream until fully melted and smooth.
5. Add the chopped chicken back into the sauce. Stir in cilantro if desired and adjust seasoning to taste. Serve hot over rice with warm naan.

• Ginger and Garlic: Pre-prepared ginger paste and refrigerated minced garlic can be used for convenience.
• Garam Masala: This spice blend is essential for the classic flavor—do not omit.
• Chicken Choice: Chicken thighs are recommended for best texture. Chicken breasts may become dry.
• Warming Naan: Lightly spray naan with cooking oil and grill over medium heat until lightly charred, flipping once. Keep warm wrapped in a towel. Alternatively, warm in a skillet, toaster, or microwave under a damp towel.
• Blending Safely: Allow the sauce to cool slightly before blending to prevent spills or burns. If using a traditional blender, secure the lid with a towel to manage steam.

• Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop, adding a splash of water or cream if the sauce has thickened.
• To freeze, cool completely and store in a freezer-safe container. Thaw in the refrigerator and reheat over low heat, stirring occasionally to maintain a smooth texture.