Slow Cooker Mughlai Chicken with Cardamom and Cream
Tender chicken slow-cooked in a creamy, aromatic Mughlai sauce enriched with ground cardamom and warm spices. This indian-inspired chicken ready in about 320 minutes pairs (about 2 lbs) bone-in chicken thighs, large, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces (about 2 lbs) bone-in chicken thighs
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 1/2 tsp ground cardamom
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 whole cinnamon stick
- 1 cup tomato puree
- 1 cup heavy cream
- 1/2 cup plain yogurt
- 3 tbsp vegetable oil
- 1 1/2 tsp salt
- 1/2 cup water
- 1/4 cup chopped for garnish fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté for 7-8 minutes until soft and golden.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant. Add 1 1/2 tsp ground cardamom, 1 tsp ground cumin, 1 tsp ground coriander, and 1 whole cinnamon stick; cook for 1 minute to bloom the spices.
- Step 3: Add 1 cup tomato puree and 1 1/2 tsp salt; cook for 5 minutes until the sauce thickens slightly.
- Step 4: Transfer the spice mixture to a slow cooker. Add 6 bone-in chicken thighs, 1/2 cup plain yogurt, 1 cup heavy cream, and 1/2 cup water. Stir gently to combine.
- Step 5: Cover and cook on low for 5-6 hours or on high for 3-4 hours until chicken is tender and cooked through.
- Step 6: Remove the cinnamon stick, garnish with 1/4 cup chopped fresh cilantro, and serve hot with basmati rice or naan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Mughlai Chicken with Cardamom and Cream take to make?
Total time is about 320 minutes (20 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Mughlai Chicken with Cardamom and Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, finely chopped onion from drying out.
Can I substitute ingredients in Slow Cooker Mughlai Chicken with Cardamom and Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Mughlai Chicken with Cardamom and Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Mughlai Chicken with Cardamom and Cream?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
