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1. Peel and roughly chop the onion, garlic, and ginger.
2 piece onion,
3 piece garlic clove,
2 tbsp ginger
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2. Cut the chicken thighs into large bite-size pieces and pat dry with paper towels.
700 g boneless skinless chicken thighs
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3. Add the chopped onion, garlic, ginger, canned crushed tomatoes, water, salt, brown sugar, and bay leaf to the slow cooker and stir to combine into an even layer.
2 piece onion,
3 piece garlic clove,
2 tbsp ginger,
2 cup canned crushed tomatoes,
0.5 cup water,
1.2 tsp salt,
1 tsp brown sugar,
1 piece bay leaf
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4. Use an immersion blender directly in the slow cooker to blend the mixture until mostly smooth, or blend in a countertop blender and return the sauce to the slow cooker.
2 piece onion,
3 piece garlic clove,
2 tbsp ginger,
2 cup canned crushed tomatoes,
0.5 cup water
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5. Stir the garam masala and vegetable oil into the smooth tomato-onion sauce until evenly mixed.
2 tbsp vegetable oil,
1.5 tsp garam masala
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6. Nestle the chicken pieces into the sauce, making sure they are mostly submerged, then cover the slow cooker with the lid.
700 g boneless skinless chicken thighs
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7. Cook on low for 5 to 6 hours, or on high for 2.5 to 3 hours, until the chicken is very tender and easily breaks apart with a spoon.
700 g boneless skinless chicken thighs
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8. Remove and discard the bay leaf, taste the sauce, and adjust salt or a pinch more garam masala if desired.
1.5 tsp garam masala,
1.2 tsp salt,
1 piece bay leaf
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9. Gently stir to lightly shred some of the chicken into the sauce, then garnish with chopped fresh cilantro before serving.
700 g boneless skinless chicken thighs,
2 tbsp fresh cilantro (garnish)
