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
  1. Marinate chicken in 1/2 cup yogurt overnight.
  2. The next morning, shake to remove excess yogurt.
  3. Cut chicken thighs into bite-sized pieces.
  4. Combine chicken in crockpot with onion, garlic, ginger, tomato paste, garam masala, paprika, and salt and stir until chicken is evenly coated with spices.
  5. Stir in diced tomatoes with juices.
  6. Cook in slow-cooker for 4 hours on high or 8 hours on low.
  7. 15 minutes before end of cooking, stir in cream/coconut milk.
  8. Taste and add more garam masala or salt to taste.
  9. Serve over rice with a side of sautéed carrots.