Slow Cooker Chicken Tikka Masala

🧂 Ingredients

• 2 tablespoons salted butter
• 2 lbs chicken thighs, boneless skinless

  cut into bite-size pieces (1½ – inches), about 900 grams
• 1 onion large

  diced
• 4 cloves garlic

  minced
• 1 tablespoon ginger

  fresh, grated
• 2 tablespoons garam masala
• 2 teaspoons salt

  or to taste
• 1 teaspoon turmeric ground
• 1 teaspoon cumin ground
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ½ teaspoon cayenne pepper

  you can add more if you like it spicy
• 3.5 cups tomato sauce
• ½ cup water
• 1 cup heavy cream
• 2 tablespoons cornstarch

  2-3 tablespoons depending on the thickness you prefer
• parsley or cilantro chopped for garnish
• Steamed Rice
• Garlic Naan

Instructions

• 1 In a large slow cooker (4 or 6 quarts), combine the butter, chicken, onion,
  garlic, ginger, salt, and spices. Add the tomato sauce and stir well to combine.
• 2 Cover and cook on high for 3-4 hours or on low for 5-6 hours.
• 3 Once done, remove the lid and stir the heavy cream and the cornstarch. You can
  sprinkle it in through the sieve to ensure there are no lumps, or you can whisk
  the cornstarch with a little water in a bowl or with the liquid from the chicken
  stew first and then addd it in. This will thicken the stew even more. Depending
  on how thin or thick you like it, I recommend 2 to 3 tablespoons of cornstarch.
• 4 Serve the chicken tikka masala in a bowl over rice and some naan. Garnish with
  freshly chopped cilantro and enjoy!

Nutrition Info