Slow Cooker Chicken Tikka Masala

I have been wanting to try making chicken masala for a while.  And now that it's Fall and I want to use my slow cooker as much as possible, this recipe is just about perfect!

Slow Cooker Chicken Tikka Masala
Recipe slightly adapted from Meal Planning 101
Prep time: 20 minutes, PLUS marinading time   Cook time: 6-8 hours

Chicken Tikka:
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne
1 tsp cinnamon
1 tsp pepper
1 tsp salt
2 lbs boneless, skinless chicken thighs (about 10 thighs)

Masala:
1 onion, diced
2 inches fresh ginger, grated
2 garlic cloves, minced

1 can (28oz) diced tomatoes
1 can (5.5oz) tomato paste
1 tbsp garam masala
1 tbsp tikka paste OR mild curry paste with a tbsp of lemon juice
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander

Finishing:
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
Salt
1 cup cream [NOTE: I used whole milk because that's what I have, but cream would be even better]
2 tbsp fresh cilantro, chopped

1.  THE NIGHT BEFORE: Stir together the yogurt, lemon juice, cumin, cayenne, cinnamon, salt & pepper into a bowl or resealable plastic bag.  Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least one hour or overnight.  [I'm totally recommending overnight, which is why I highlight doing so ahead of time]

Keeping plain yogurt on-hand makes these kinds of marinades much easier & cheaper.

2.  THE NEXT MORNING: Turn your oven to broil. Take the chicken out of the marinade (discard the marinade) and place the pieces on a broiler pan. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes.

That's a LOT of chicken!

3.  While the chicken is broiling, OR you could also do this the night before, heat a tsp or two of oil in a small skillet over medium high heat. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your slow cooker.

The trifecta of good smells

4.  Add the diced tomatoes, tomato paste, garam masala, tikka paste (or curry paste & lemon juice), cumin, chili powder and coriander into the slow cooker as well. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the sauce.  Cook on HIGH for 4-6 hours or on LOW 6-8 hours.

I got curry paste because I thought I'd use it more than tikka paste

Mmmmmmmmmmmmmmmmmmmmmmmmmm

5.  Just before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it (this means you need to taste it for seasoning, which I highly recommend). Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over hot rice, basmati if you're got it.

The meat just falls apart in this glorious sauce.

So I realize from all the seasonings listed, that this seems like it might have "bad spice," as Gavin calls it.  If heat is your thing, this dish can be as hot as you like.  What I made wasn't super hot, but did have lots of rich, flavorful seasoning to it.  There was just enough heat to feel this pleasant warmth, but nothing uncomfortable or eye-watering.

Not only were our bellies happy when I made this, but there was totally enough to have friends over, PLUS leftovers, PLUS I put some in the freezer for later!  WAHOO!!!  Once we eat through those freezer offerings, I will be making this again. :)