Slow Cooker Chicken Tikka Masala

 

Yield:

Serves 4 (serving size: 1/2 cup rice, 1 chicken thigh, 1 1/4 cups sauce mixture, and 1 tablespoon yogurt)

Ingredients

1 tablespoon extra-virgin olive oil

1 cup chopped onion

1 tablespoon minced peeled fresh ginger

6 garlic cloves, minced

2 tablespoons tomato paste

2 (14.5-ounce) cans unsalted diced tomatoes

1/3 cup water

3 tablespoons all-purpose flour

1 tablespoon garam masala

1 1/2 teaspoons paprika

1 teaspoon curry powder

1 teaspoon kosher salt

1/2 teaspoon ground red pepper

4 (6-ounce) skinless, bone-in chicken thighs

Cooking spray

1 cup light coconut milk

3 tablespoons chopped fresh cilantro

2 cups cooked brown basmati rice

1/4 cup plain Greek yogurt

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.
2. Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.