CHICKEN TIKKA MASALA SPICYYY

INGREDIENTS


  • 1 to 1 1/2 pounds boneless, skinless chicken thighs

  • 2 tablespoons tomato paste

  • 3 cloves garlic, minced

  • 2 mediam onion, diced

  • 1-inch piece whole ginger, peeled and grated

  • 1 teaspoons kosher salt

  • 2 teaspoons paprika

  • 3/4 cup heavy cream or coconut milk

  • 1 (28-ounce) can diced tomatoes
  • 1 to 2 tablespoons garam masala

  • Fresh cilantro, chopped

  • 2 cups cooked rice, to serve

INSTRUCTIONS


Cut the chicken thighs into bite-sized pieces and transfer them to a 4-quart or larger slow cooker. Stir in 
the onion, garlic, ginger, tomato paste, 2 tablespoons of garam masala, paprika, & kosher salt until the 
chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

Cover the slow cooker and cook for 5 hours on high or 9 hours on low. Fifteen minutes before the end
 of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for 
the last 20 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving. 

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