Slow Cooker Chicken Tikka Masala
9 whole boneless, skinless chicken thighs
1 T. ground coriander
1 T. ground cumin
1 t. Kosher salt
1 c. non-fat plain Greek yogurt
1 whole jalapeno pepper, stem removed, pepper pierced several times with a sharp knife
For the Sauce:
4 T. butter1 whole large onion, peeled and diced
6 cloves garlic, peeled and minced
1 T. Kosher salt
3 T. garam masala
1 piece fresh ginger, about 2-3 inches, peeled and grated or very finely minced
4 c. crushed tomatoes
1 T. sugar
2-3 T. heavy cream
For Serving:4 c. cooked rice, hot
Cilantro for garnish
Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Place the chicken in the bottom of a 6-quart slow cooker and put the jalapeno on top of the chicken.
To prepare the sauce, melt butter in a medium saute pan over medium high heat. Add the onions, garlic, and salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.
Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before adding the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour the sauce over the chicken in the slow cooker.
Cover and cook on low for 5 hours, or until the chicken is very tender.
Pour heavy cream into the slow cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.
Serve over hot rice topped with a generous amount of chopped cilantro.