Slow Cooker Chicken Tikka Masala

 There's just something about sitting down to a hot bowl of food that has been simmering away all day while you're busy with life.  Comfort food is something that everyone loves and it comes in all forms.  For me anything that cooks in a crock pot all day is comforting!  Fall is my favorite season and it's when some of those crock pot comfort foods are at their best!  I found this recipe last fall when I was gawking at all the delicious pics on foodgawker and was immediately excited to try it!  I made this one by myself but with my little brother in mind.  I was staying with him for the week while our parents were out of town and he always likes when I cook for him.  I was hoping this would be something that we'd both love!  I hope you enjoy this recipe as much as we did!

 Slow Cooker Chicken Tikka Masala
source: adapted from Smells Like Home

 Ingredients:
For the Chicken:

• 9 whole boneless, skinless chicken thighs (you can use breasts if you prefer white meat)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp Kosher salt
• 1 cup non-fat plain Greek yogurt
• 1 whole jalapeno or serrano pepper, stem removed, pepper pierced several times with a sharp knife

For the Sauce:

• 4 tbsp butter
• 1 whole large onion, peeled and diced
• 6 cloves garlic, peeled and minced
• 1 tbsp Kosher salt
• 3 tbsp garam masala
• 1 piece fresh ginger, about 2-3 inches, peeled and grated or very finely minced
• 4 cups crushed tomatoes
• 1 tbsp sugar
• 2-3 tbsp heavy cream

For Serving:

• 4 cups cooked jasmine or basmati rice, hot
• cilantro for garnish

Instructions:

1. 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.
2. 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.
3. 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.
4. Cover and cook on low for 5 hours, or until the chicken is very tender.
5. 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.
6. Serve over hot rice topped with a generous amount of chopped cilantro.

 I added 1 or 2 minced serranos to the sauce to give it a little kick, I like my food spicy!
Another great addition is some warm Naan Bread to go with the meal.  It's great for dunking in the sauce or for making a little wrap with everything.  This recipe is delicious the same day but it gets even better after sitting a day!

Enjoy!

Melissa