1½ pounds boneless, skinless chicken thighs
1 red onion, halved and thinly sliced
1 pound baby red potatoes, cleaned and quartered
1 jalapeño pepper, stems and seeds removed, and chopped
1 small bunch cilantro, leaves removed and chopped
1 tablespoon garam masala
2 tablespoons unsalted butter, cut into pieces
1 cinnamon stick
One 15-ounce can tomato sauce
½ cup heavy cream
Kosher salt and fresh- ground black pepper
Grease the bottom of the slow cooker with oil or butter.
Place the onion, potatoes, jalapeño pepper and cilantro in the bottom of the slow cooker.
Place the chicken thighs on top of the vegetables in a single layer, so they aren't touching the bottom of the pot. Sprinkle the chicken evenly with garam masala, and add desired amounts of salt and pepper, to taste.
Add the cinnamon stick to the slow cooker, and place the pieces of butter randomly on top of the chicken. Pour the can of tomato sauce on and around the chicken.
Cover the slow cooker, and cook on low power for 7 hours.
After 7 hours, reduce the power to warm or off. Remove the lid, and add the heavy cream. Stir the chicken, breaking it into chunks, until the sauce is well-mixed. Re-cover with the lid, and allow to sit 10 minutes for flavors to blend.
Right before serving, stir the cilantro into the dish, and season with extra salt or pepper to taste. Serve hot, using a ladle to spoon directly into individual bowls or plates.
Pro-tip: Make this dish a full Indian meal by serving it alongside long grain jasmine rice and fresh naan bread.
Pro-tip: This dish will keep for several days in the fridge and will get better and better as the sauce sits longer.
