- 3 Tablespoons butter
- 1 Tablespoon vegetable oil
- 3 lbs boneless skinless chicken thighs, cut into 2 inch pieces (we did chicken breast and it worked great)
- 1 medium yellow onion, diced
- 5 cloves garlic, finely chopped
- 3 Tablespoons finely chopped peeled ginger root (we used like a teaspoon powdered ground ginger)
- 2 Tablespoons garam masala
- 1/4 cup tomato paste
- 3/4 teaspoon salt
- 1 1/2 cup chicken broth (the recipe for slow cooker calls for 1/2 cup and for the insta pot 1 1/2 cups, but we think it needed more sauce so I wondered if it was a typo on the slow cooker recipe since everything else was the exact same amounts)
- 2 Tablespoons cornstarch (if desired to thicken sauce)
- 1/2 cup heavy whipping cream
- 1/4 cup cilantro leaves, stems removed to garnish if desired
In 10-inch skillet, heat butter and vegetable oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon transfer to slow cooker. Repeat with remaining chicken.
Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes.
Add garlic and ginger root; cook and stir 2 minutes.
Add garam masala; cook 30 seconds.
Add tomato paste and salt; cook and stir 2 minutes.
Add chicken broth, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker.
Cover and cook on low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream. If you want a thicker sauce add the cornstarch to the whipping cream and beat with a fork. (We didn’t do that and it seemed fine, but we will add more chicken broth next time so you might need it)
Top with cilantro leaves. Serve over rice, if desired.
1 Tablespoon grated ginger root = 1/8 teaspoon ground
1 teaspoon minced = 1/4 to 1/2 teaspoon ground depends how much you like ginger. Dad doesn’t so I did less.