Slow Cooker Chicken Tikka Masala

By johnwhorfin

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 1 tablespoon minced peeled fresh ginger
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 (14.5-ounce) cans unsalted diced tomatoes
• 1/3 cup water
• 3 tablespoons all-purpose flour
• 1 tablespoon garam masala
• 1 1/2 teaspoons paprika
• 1 teaspoon curry powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground red pepper
• 4 (6-ounce) skinless, bone-in chicken thighs
• Cooking spray
• 1 cup light coconut milk
• 3 tablespoons chopped fresh cilantro
• 2 cups cooked brown basmati rice
• 1/4 cup plain Greek yogurt
• Calories 406
• Fat 13.5g
• Satfat 5g
• Monofat 4g
• Polyfat 1.4g
• Protein 26g
• Carbohydrate 46g
• Fiber 5g
• Cholesterol 99mg
• Iron 3mg
• Sodium 686mg
• Calcium 80mg
• Sugars 12g
• Est. added sugars 0g
• Calories 406
• Fat 13.5g
• Satfat 5g
• Monofat 4g
• Polyfat 1.4g
• Protein 26g
• Carbohydrate 46g
• Fiber 5g
• Cholesterol 99mg
• Iron 3mg
• Sodium 686mg
• Calcium 80mg
• Sugars 12g
• Est. added sugars 0g

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 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 pepper to pan; stir well. Bring to a boil; cook 1 minute.

Step 2

Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.