1 pound boneless, skinless chicken thighs, trimmed & cut into 1-inch cubes
salt and pepper
2 tablespoon butter - optional
1/4 - 1/2 cup coconut milk or cream
Season your chicken thighs with salt and pepper. Cut into 1-inch chunks and arrange in a single layer in the slow cooker. Add one jar of Brooklyn Delhi Tikka Masala sauce and optional 2 tablespoons of butter. Cook on LOW for 4 hours or until chicken is fully cooked.
Once the chicken is cooked, stir in 1/4 - 1/2 cup coconut milk or cream and garnish with chopped cilantro. Serve with rice and/or naan and choice of Brooklyn Delhi Tomato Achaar, Roasted Garlic Achaar, and/or Sweet Mango Chutney and Spicy Mango Chutney.
Rice and/or naan
In this recipe