Chicken Marinade:

2 lbs chicken breasts or thighs, cut into 2-inch cubes

1 cup plain Greek yogurt

1 tablespoon fresh minced ginger

1 teaspoon garlic powder

1 tablespoon garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon paprika

1 teaspoon salt

Sauce:

2 tablespoons olive oil

2 tablespoons butter

1 large onion, diced

5 cloves garlic, minced

1 tablespoon minced ginger

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon paprika

1 teaspoon red chili powder

1 tablespoon sugar

14 oz tomato sauce

1 ¼ teaspoons salt, or to taste

1 cup evaporated milk

½ cup heavy cream

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Marinate the Chicken:
Combine chicken cubes with Greek yogurt, ginger, garlic powder, garam masala, turmeric, cumin, red chili powder, paprika, and salt. Mix well, cover, and refrigerate at least 1 hour or overnight.
Prepare the Sauce:
Heat olive oil and butter in a skillet over medium heat. Sauté onion until translucent (5-7 minutes). Add garlic and ginger; cook 1-2 minutes until fragrant.
Stir in cumin, garam masala, paprika, red chili powder, and sugar; cook 1 minute.
Add tomato sauce, salt, evaporated milk, and heavy cream. Simmer gently for 5 minutes.
Combine and Slow Cook:
Transfer marinated chicken and sauce into slow cooker. Stir gently.
Cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
Serve:
Stir sauce, adjust seasoning if needed, and serve hot with basmati rice or naan.

Use chicken thighs for juicier, more flavorful meat.

Substitute coconut milk for dairy-free version.

Garnish with fresh cilantro if desired.

Adjust spice levels by modifying chili powders.

For thicker sauce, remove lid during last 30 minutes of cooking.

Store leftovers in airtight container for up to 3 days.

Reheat gently with splash of water or cream.

Freeze up to 2 months; thaw overnight before reheating.