Slow Cooker Chicken Tikka Masala

Ingredients

• 1 tablespoon canola oil
• 1 cup yellow onion chopped
• 4 garlic cloves minced or finely chopped
• 1 tablespoon freshly grated ginger
• 1 tablespoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 3 tablespoons tomato paste
• 2 pounds boneless and skinless chicken thighs cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup plain Greek yogurt
• 1 15-ounce can of tomato sauce
• 1/4 cup heavy whipping cream

Instructions

1. Heat the canola oil in a 12-inch skillet over medium-high heat. Add the onions and cook until they are translucent, about 4 minutes.
2. Add the garlic and ginger and cook for about 30 seconds or until fragrant. Mix in the garam masala, chili powder, cumin, and turmeric, then stir in the tomato paste and cook for 1 more minute. Remove the onion mixture from the heat and pour it into the crockpot.
3. Add the chicken to the crockpot and sprinkle the salt and pepper on top. Mix in the yogurt, then pour in the tomato sauce and combine. Place the lid on the crockpot, put it on High, and set the timer for 3 hours.
4. After 3 hours, stir the tikka masala to thicken it up and stir in the heavy whipping cream. Let the tikka masala heat through, then serve garnished with cilantro, if desired, with rice and naan.