Slow Cooker Chicken Tikka Masala II

I liked this easy recipe that I made it twice in two weeks.  Most of my kids loved it too, especially my 8-year old, who kept going back for more.  I've made Indian food (even Tikka Masala) in the slow cooker before, and it was wonderful, but this is a super, super easy, dump and go type of recipe that still has great flavor. At the end, you stir in either heavy cream or coconut milk, and we really prefer the coconut milk. (We tried it both ways.)  The recipe calls for cutting up the chicken before adding it, but I skipped that and just pulled it apart with two forks after it was done cooking.

Slow Cooker Chicken Tikka Masala
adapted from the Kitchn

1 to 1 1/2 pounds boneless, skinless chicken thighs or breasts/tenders
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
1/4 teaspoons salt, or to taste
1 (28-ounce) can diced tomatoes, stewed, or crushed tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped

Plain Greek yogurt
2-3 cups cooked rice, to serve

1.  Place the chicken in your slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and  salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

2.  Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, pull the chicken apart with two forks and stir in the heavy cream or coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. (This really does work to thicken it!  I tried it with another recipe and it also worked.) Taste and add more garam masala or salt to taste.

3.  Serve over rice with Greek yogurt and fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **