Chicken Tikka Masala

By chbounds

Ingredients

• 1 T. olive oil
• 1 c. chopped onion
• 1 T. minced peeled fresh ginger
• 6 garlic cloves, minced
• 2 T. tomato paste
• 2 (14.5 oz.) cans unsalted diced tomatoes
• 1/3 c. water
• 3 T. all-purpose flour
• 1 T. garam masala
• 1 1/2 tsp. paprika
• 1 tsp. curry powder
• 1 tsp. kosher salt
• 1/2 tsp ground or crushed red pepper
• 6 skinless, bone-in chicken thighs
• 2 cans garbanzo beans
• 1 c. coconut milk
• 3 T. chopped fresh cilantro
• 2 cups brown basmati rice
• 1/4 c. plain Greek yogurt

Preparation

Step 1

Heat oil in a large skillet over medium-high heat and add onion, ginger, and garlic to pan; cook 6-7 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 crushed red pepper to pan. Stir well. Bring to a boil and cook 1 minute.

Place chicken thighs in a slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW for 7 hours. Turn slow cooker to HIGH, uncover and add the coconut milk and garbanzo beans, stirring with a wisk.

Cook uncovered 15 minutes. Turn cooker off and stir in cilantro. Let stand 10 minutes. Serve over rice and top each serving with 1 T. yogurt if desire.