Behold, wise men from the East came to Jerusalem, saying, "Where is he who has been born king of the Jews? For we have seen his star in the East, and have come to worship him."
Slow Cooker Chicken Tikka Masala
adapted from thekitchn
- 3 pounds boneless, skinless chicken thighs
- 2 onions, diced
- 6 cloves garlic, minced
- 2-inch piece whole ginger, peeled and grated
- 4 tablespoons tomato paste
- 2 to 3 tablespoons garam masala
- 4 teaspoons paprika
- 4 teaspoons kosher salt
- 4 (14.5-ounce) cans diced tomatoes
- 1 can coconut cream
- Fresh cilantro, chopped
- Basmati rice, cooked
Cut the chicken thighs into bite-sized pieces and transfer them to a 6-quart slow cooker.
Sauté the onions and garlic in a skillet with a little coconut oil over medium-high until softened, then stir in the tomato paste, grated ginger, paprika, salt, and 2 tablespoons of garam masala until fragrant.
Transfer to the slow cooker. Stir in the diced tomatoes (with their juices) and mix until the chicken is evenly covered with spices.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low.
Fifteen minutes before the end of cooking, stir in the coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes.
Taste and add more garam masala or salt if needed. Serve over rice with fresh cilantro sprinkled over the top of each serving.
Serves 8 to 12
Note: The Chicken Tikka Masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.
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