Chicken Tikka Masala Curry

INGREDIENTS

  • 3 lbs. boneless skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 5 cloves garlic, minced
  • 4 Tbsp freshly, finely grated ginger
  • 1 (29 oz) can tomato puree or sauce
  • 2 cups plain yogurt
  • 2 Tbsp lemon juice
  • 4 Tbsp Garam Masala
  • 2 Tbsp cumin
  • 1 Tbsp paprika
  • 2 tsp salt, or to taste
  • 3/4 tsp cinnamon
  • 1/2 tsp freshly ground black pepper
  • 1-3 tsp cayenne pepper (this is where the real spicy kick comes in, so use less for mild)
  • 1 cup coconut milk
  • 1/2 tbsp cornstarch
  • Prepared Long Grain White Rice or Basmati Rice
  • Chopped cilantro, for serving

INSTRUCTIONS

  1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, tomato puree, plain yogurt, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combined. Pour half of sauce mixture into a large slow cooker then add in chicken. Then cover chicken with remaining sauce. Cover slow cooker and cook on low heat for 8 hours (or high for 4 hours).
  2. In a mixing bowl, whisk together coconut milk and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Serve warm over rice and sprinkle with chopped cilantro.