Healthy Indian cooking, by the book: Slow Cooker Chicken Tikka Masala Recipe

Ingredients

• Makes about 7 cups
• For the chicken:
• 1 cup plain yogurt (see Kitchen Notes)
• 1-1/2 tablespoons lemon juice
• 1/2 inch fresh ginger, minced
• 3 cloves garlic, minced
• 1-1/2 teaspoons sweet paprika (not smoked)
• 1-1/2 teaspoons red chile powder
• 1 teaspoon cinnamon
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1-1/2 pounds boneless, skinless chicken thighs, cut into large chunks
• For the masala:
• 3 medium tomatoes
• 2 medium yellow onions, peeled and roughly chopped
• 3 cloves garlic, roughly chopped
• 3 green chiles, Thai or serrano, stemmed (see Kitchen Notes)
• 1 6-ounce can tomato paste
• 1 tablespoon garam masala
• 1 tablespoon ground coriander
• 1-1/2 teaspoons red chile powder
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup water
• 3 cardamom pods, slightly crushed with mortar and pestle
• 1/2 cup heavy cream
• 1/2 cup chopped cilantro, plus more for garnish
• basmati or jasmine rice (or naan—see Kitchen Notes)
View Full Recipe at Blue Kitchen