Chicken Tikka Masala
- 1 to 1 1/2 pounds chicken thighs (boneless, skinless)
- 1 onion (large)
- 3 cloves garlic (minced)
- 1 1-inch piece ginger (whole, peeled and grated)
- 2 tbsp tomato paste
- 1 to 2 tbsp garam masala
- 2 tsp paprika
- 2 tsp kosher salt
- 1 28-oz can tomatoes (diced)
- 3/4 cup heavy cream or coconut milk
- cilantro (fresh, chopped)
- 2 cups rice (cooked, to serve)
- 1/2 cup yogurt
- Marinate chicken in 1/2 cup yogurt overnight.
- The next morning, shake to remove excess yogurt.
- Cut chicken thighs into bite-sized pieces.
- Combine chicken in crockpot with onion, garlic, ginger, tomato paste, garam masala, paprika, and salt and stir until chicken is evenly coated with spices.
- Stir in diced tomatoes with juices.
- Cook in slow-cooker for 4 hours on high or 8 hours on low.
- 15 minutes before end of cooking, stir in cream/coconut milk.
- Taste and add more garam masala or salt to taste.
- Serve over rice with a side of sautéed carrots.