Slow Cooker Chicken Tikka Masala

Ingredients

• 1.5 Tbsp garam masala
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cayenne, optional
• Freshly cracked pepper
• 2 lbs. boneless skinless chicken thighs
• 1 Tbsp cooking oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 Tbsp grated fresh ginger
• 15 oz. tomato sauce
• 1/3 cup heavy cream
• 4 cups cooked rice
• 1/4 bunch fresh cilantro

Directions

1. Stir the garam masala together with the cumin, turmeric, smoked paprika, salt, cayenne, and freshly cracked pepper in a small bowl; about 10 turns of the pepper mill is right. Rub the seasoning generously onto the chicken thighs, coating both sides. Pour the cooking oil into a large skillet and set it over medium-high heat. When the oil is hot, lay in the chicken and sear it for about 3 minutes per side, just until the outside is deeply browned; it will finish later, so do not worry about cooking it through now. Move the chicken into the slow cooker.
2. Put the diced onion into that same skillet and cook a bit longer, until softened and lightly browned around the edges. Take the pan off the heat. Scrape the onions into the slow cooker. Pour 1/4 cup of water into the skillet, stirring to loosen the flavorful browned bits stuck to the bottom, then send that liquid into the slow cooker too.
3. To the slow cooker, add the garlic, ginger, and tomato sauce, tucking them in with the chicken and onions. Give everything a quick stir, cover, and start the slow cooker. Choose high and cook for 3 hours, or choose low and cook for 6 hours.
4. At the 3-hour mark on high or the 6-hour mark on low, the chicken should be tender enough to pull apart easily. Switch off the slow cooker, then stir in the heavy cream with a gentle hand so it blends into the tomato sauce. Taste, and season with more salt if it needs it.
5. Serve by ladling the chicken and tomato sauce onto cooked rice, then finish with fresh cilantro.