Preparation Time: 25 minutes + marinating time

Cook Time: 5-6 hours (slow cooker) or 45 minutes (oven)

Cut: Boneless chicken


16 boneless skinless chicken thighs

1 ½ cups (375 ml) plain Greek yogurt
6 cloves garlic, minced
2 Tbsp (30 ml) minced fresh ginger
1 Tbsp (15 ml) garam masala*
1 Tbsp (15 ml) lime juice
1 Tbsp (15 ml) medium curry paste
2 tsp (30 ml)  mild paprika
2 tsp (30 ml)  ground cumin
2 tsp (30 ml) ground coriander
½ tsp (1.25 ml) salt

Butter Sauce:
1 tsp (5 ml)  canola oil
1 large onion, chopped
1 Tbsp (15 ml)  garam masala
2 tsp (10 ml)  mild paprika
½ tsp (2.5 ml)  ginger powder
1 Tbsp (15 ml) medium curry paste
1 can (28 oz/796 ml) whole plum tomatoes
1 can (14 oz/400 ml) regular coconut milk
2 tsp (10 ml) butter
Fresh cilantro for garnish


-Make a double batch of the sauce and freeze half for next time.
-For a really quick meal, substitute shredded cooked chicken for the chicken thighs and skip the marinade. Combine the sauce and cooked chicken in a pot, or microwave safe casserole dish, and heat until the sauce is hot.

In a medium bowl, whisk together the marinade ingredients. Place chicken pieces in a re-sealable plastic bag. Pour marinade over chicken; close bag and gently turn it until marinade covers all the chicken pieces. Refrigerate up to 24 hours.

Butter Sauce:
In a large skillet over medium-heat, heat the oil. Add the onion, and fry until browned (about 10 minutes).

Add the garam masala, paprika, ginger powder and curry paste; stir cook, until fragrant and beginning to stick to pan (about 3 minutes). Add tomatoes and scrape up bits from bottom of pan; mash tomatoes.

Stir in coconut milk and bring to a boil. Reduce heat, simmer 5 minutes then stir in butter. Cool slightly. Using a hand blender (or blender or food processor), very carefully puree sauce until smooth. Let sauce cool then cover and refrigerate for up to 24 hours so the flavours blend and intensify.

Slow cooker: Remove chicken from marinade, and place into a large slow cooker. Cover with sauce mixture and toss to combine. Cook on low heat for 6 hours hours.

Oven: Preheat oven to 400 F. Place chicken in a shallow baking dish. Cover evenly with sauce. Bake for 45 minutes   Remove from oven, tent with foil, and let rest for 15 minutes. 

Garnish with cilantro. Serve with rice or naan bread.

* Garam masala is a toasted spice blend originating in India, containing cumin, coriander, black pepper, cardamom, cloves and cinnamon. It's available in larger grocery stores, specialty spice stores, and some bulk food stores.