Slow-Cooker Chicken Tikka Masala

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup plain whole-milk yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 can (28 oz) crushed tomatoes
• 1 large yellow onion, diced
• 5 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 1 cup heavy cream
• 3 tbsp unsalted butter
• Fresh cilantro and naan, to serve

Instructions

1. 1

   In a bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, and chili powder. Add chicken thighs and toss to coat. Marinate for at least 1 hour or overnight.

2. 2

   Place diced onion, garlic, and ginger in the bottom of the slow cooker.

3. 3

   Arrange marinated chicken on top of the onion mixture.

4. 4

   Pour crushed tomatoes over the chicken. Do not stir.

5. 5

   Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is very tender.

6. 6

   Remove chicken with tongs, shred or chop into chunks, and return to the slow cooker.

7. 7

   Stir in heavy cream and butter. Taste and adjust salt and spices as needed.

8. 8

   Cook on HIGH uncovered for 20 minutes to slightly thicken the sauce.

9. 9

   Serve over basmati rice with fresh cilantro and warm naan bread.