Chicken Tikka Masala

Slow Cooker Recipe

Ingredients

• For the Chicken:
• 9 whole (about 2 pounds) boneless, skinless chicken thighs
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon Kosher salt
• 1 cup non-fat plain Greek yogurt
• 1 whole jalapeno pepper, stem removed, pierced several times with a sharp knife

 

• For the Sauce:
• 4 tablespoons butter
• 1 whole large onion, peeled and diced
• 6 cloves garlic, peeled and minced
• 1 tablespoon Kosher salt
• 3 tablespoons garam masala
• 1 piece fresh ginger, about 2-3 inches, peeled and grated or minced
• 1 28-ounce can crushed tomatoes
• 1 tablespoon sugar
• 2-3 tablespoons heavy cream

 

• For Serving:
• 2-3 cups cooked rice, hot
• cilantro for garnish

Instructions

1. Cut the chicken into 1-1½ inch pieces.
2. Place the chicken in the bottom of a 6-quart slow cooker.
3. Sprinkle the coriander, cumin and salt over the chicken.
4. Stir in the yogurt until all the pieces are evenly coated.
5. Place the jalapeño on top.
6. To prepare the sauce, melt butter in a medium pan over medium high heat.
7. Stir in the onions, garlic, and salt.
8. Cook, stirring frequently, until the onions are lightly brown around the edges.
9. Stir in the garam masala and ginger and cook until fragrant, about 1 minute.
10. Add the crushed tomatoes and sugar.
11. Stir, scrape caramelized bits from the bottom of the pan, and bring to a boil.
12. Pour the sauce over the chicken in the slow cooker.
13. Cover and cook on low for 5 hours, or until the chicken is very tender.
14. Stir in the heavy cream, recover, and continue cooking for another 10 minutes.
15. Serve over hot rice topped with a generous amount of chopped cilantro.