Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup plain Greek yogurt
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 cup tomato puree
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 cup heavy cream
  • 1 tbsp dried fenugreek leaves, crushed
  • 1/2 cup warm water

Instructions:

  1. In a mixing bowl, combine the Greek yogurt, ginger paste, garlic paste, garam masala, turmeric, and salt. Toss the chicken thighs in the mixture until fully coated.
  2. For Slow Cooker: Place the marinated chicken in the pot. Pour over the tomato puree, tomato paste, and dry spices (cumin, paprika, cayenne). Cover and cook on Low for 6-8 hours or High for 3-4 hours until the chicken is tender enough to fall apart.
  3. For Instant Pot: Add all marinated chicken and sauce ingredients (except cream and fenugreek). Seal the lid and set to Manual/High Pressure for 15 minutes. Allow a natural pressure release for 10 minutes.
  4. Remove the chicken from the pot and use two forks to shred the meat into bite-sized pieces.
  5. Return the shredded chicken to the sauce. Stir in the heavy cream and crushed fenugreek leaves. Add warm water if needed to reach your desired consistency.