Print Friendly

Do you feel like it’s the end of crock pot season now that it’s officially spring?  I sure don’t, when life is crazy my crock pot is my best friend regardless of the season, my life has been crazy, therefore, the crock pot has had a permanent place on the counter!

  • 1 pound boneless chicken thighs, cut into bite sized pieces
  • 1 onion, diced
  • 4 garlic cloves, minced or pressed
  • 2 Tbs. butter
  • 1 1/2 Tbs. curry powder
  • 1/4 - 1 tsp. cayenne powder (vary depending on spiciness desired)
  • 3 tsp. garam masala
  • 2 tsp. cardamom
  • 1/2 tsp. ground cinnamon (optional)
  • 1 can coconut milk
  • 1 cup yogurt
  • 1 can tomato paste
  • salt to taste
  • Cilantro as a topping

I have the most fun with my crock pot (did you know it is possible to have fun with your crock pot?) when I make something that doesn’t taste too “crock potty” (now I’m making up words…) and this dish definitely qualifies!  It is a delicious Indian dish, it tastes more like take out and less like crock pot.  Thanks to my friend Molly for sharing the original recipe with me!

The garam masala spice can be a bit tricky to find, but it is necessary so don’t skip it.  That spice gives the dish the Indian flavor.  For an authentic meal serve with rice and Naan bread, and top with fresh cilantro, yum!

Crock Pot Indian Chicken

Adapted from

Place all ingredients in the crock pot, stir to combine, and cook on low for 7-8 hours or on high for 4-5 hours.  Make sure you taste the sauce and adjust the salt as desired.  Serve on top of rice, simple and delicious!