Slow Cooker Chicken Tikka

You're going to like this recipe! It cooks overnight in the slow cooker, but let's be honest here- who doesn't love coming home from work to a ready made meal? Delayed satisfaction can indeed be worthwhile. I had leftovers for 3 days and it was good down to the last bite. :)

Behold, Slow Cooker Chicken Tikka.

Slow Cooker Chicken Tikka Masala

• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon 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
• 1/2 tablespoon kosher salt
• 3 tablespoons garam masala
• 2-3 inch piece ginger, peeled and grated
• 2 (28-ounce) cans crushed tomatoes
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 1/2 cups light coconut milk
• 10-ounce bag frozen peas, thawed
• Basmati 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, salt, and red pepper flakes and saute until onions are softened and translucent, about 5 to 7 minutes.
4. Add 1/2 tablespoon salt and garam masala and cook 1 more minute. Add tomatoes and sugar, turn heat to high, and bring to a boil. Pour over chicken in slow cooker. Cover and cook for 5 hours.
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.

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