Slow Cooker Chicken Tikka Masala

  • 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 Tbs ground coriander
  • 1 Tbs ground cumin
  • 1 tsp kosher salt
  • 1 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 3 Tbs garam masala
  • 2-3 inch piece ginger, peeled and grated
  • 2 (28 oz) cans crushed tomatoes
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 1/2 cups heavy cream
  • 10 oz bang frozen peas, thawed
  • rice
  • cilantro
  1. In a large bowl, combine chicken, ground coriander, cumin and salt. Toss to combine. Stir in yogurt, coating chicken evenly. Marinate for at least 10 minutes.
  2. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add half of chicken and cook until browned on both sides. Transfer to slow cooker. Repeat with remaining chicken.
  3. In same skillet, add 1 more tablespoon olive oil. Add onions, garlic, and red pepper flakes and saute until onions are softened and translucent, about 5 to 7 minutes.
  4. Add 1 teaspoon salt, garam masala and ginger and cook 1 more minute. Add tomatoes and sugar, turn heat on high, and bring to a boil. Pour over chicken in slow cooker. Cover and cook for 5-6 hours on LOW.
  5. Whisk together cornstarch and 1/4 cup heavy cream and add to crockpot along with remaining heavy cream and peas. Stir to combine. Cover and continue to cook 10 minutes on HIGH.