Name: Crock Pot Tikka Masala
Prep time: 30 min
Total time: 30 min
Ingredients: 2 pound chicken thigh, boneless, skinless; 1 tablespoon coriander; 1 tablespoon cumin, ground; 1 teaspoon salt; 1 cup Greek yogurt, plain; 1 medium peppers, jalapeño; 1 1/2 medium onion; 6 clove garlic; 6 teaspoon ginger root, fresh; 3 tablespoon butter, unsalted; 1 teaspoon salt; 3 tablespoon garam masala spice; 4 cup crushed tomatoes, canned; 3 teaspoon sugar; 1/4 cup heavy whipping cream; 1 cup Greek yogurt, plain; 1 cup green peas, frozen; 3 cup brown rice, raw; 4 cup cilantro

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Crock Pot Tikka Masala

Prep Time30

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 567kcal

Ingredients

2 pound chicken thigh, boneless, skinless
1 tablespoon coriander
1 tablespoon cumin, ground
1 teaspoon salt
1 cup Greek yogurt, plain
1 medium peppers, jalapeño
1 1/2 medium onion
6 clove garlic
6 teaspoon ginger root, fresh
3 tablespoon butter, unsalted
1 teaspoon salt
3 tablespoon garam masala spice
4 cup crushed tomatoes, canned
3 teaspoon sugar
1/4 cup heavy whipping cream
1 cup Greek yogurt, plain
1 cup green peas, frozen
3 cup brown rice, raw
4 cup cilantro

Instructions

Cut 9 boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken. Stir in yogurt to evenly coat the chicken. Cover and let sit 10 minutes or refrigerate for several hours.
Remove the stem of your jalapeno pepper and pierce several times with a fork. Dice your onion (1 large or 1 1/2 medium), and mince garlic. Peel and grate 1 piece of fresh ginger, about 2-3 inches long.
Melt a small amount of butter in a large saute pan over medium heat. Raise the heat to medium high and brown about 1/2 of the chicken. Transfer browned chicken to the slow cooker as it is finished. Then repeat with a little more butter and remaining chicken. Throw the pierced jalapeno in on top of the chicken. (This can also be done under a broiler, a few minutes on both sides, if desired, to get a slightly blackened chicken)
To make the sauce return pan to medium and 3 tablespoons of butter over medium heat. Add onion, garlic, salt and stir. Cook until onions begin to brown, stirring frequently.
Add the 3 tablespoons of garam masala (less if you want it mild) and ginger and cook until fragrant (30 seconds), then raise heat to high and add crushed tomatoes and sugar. Scrap the bottom of the pan as you stir and bring to a boil. Then pour over chicken in slow cooker.
Cook chicken on low for 5 hours.
Mix heavy cream and greek yogurt into mixture, adding cream until you get your desired color. If adding peas, also put those in. Heat for 10 minutes more.
Serve over 2/3 cup rice. Top with a generous amount of cilantro if desired. (I like mine with peas and not cilantro.)