Tikka Masala--in the Slow Cooker

I'm not an expert on Indian food, but I know what my family loves to eat and this dish is great!  It isn't too spicy, but can be spiced up on demand, and can cook away making your house smell like a great family dinner while you are off at work and school.  I'm really not trying to be the poster girl for the slow cooker, but it works so well for our family and family meals.

I've seen a lot of different recipes for this dish that were not for the slow cooker, and just took them and made them my own.  It is mostly adapted from America's Test Kitchen and Merryweather Mama.

Chicken Tikka Masala
serves 4-6

Ingredients:

• 1.5 pounds boneless/skinless chicken breast
• 1 tbsp fresh grated or minced ginger
• 2 tbsp minced or chopped garlic
• 1-2 red chilies, finely chopped (optional if you like a little heat)
• 2 tsp. ground cumin
• 2 tsp. ground coriander 
• 2 Tbsp. garam masala
• 3/4 cup nonfat plain yogurt
• 3 tbsp evoo
• 1 large diced onion
• 2 tbsp tomato paste28-32 ounces San Marzano diced tomatoes
• 2 tsp sugar
• 1/2 tsp table salt
• 3/4 cup heavy cream

Mix the garlic, ginger, (chilies), mustard seeds, paprika, cumin, coriander, and garam masala in a bowl. Put half of this mixture in a large mixing bowl and set the rest aside.

Add the yogurt to the mixing bowl and mix it in with the spices and add in the chicken.  Marinate in refrigerator for 30 minutes.

Add the chicken and all the ingredients EXCEPT the cream to the slow cooker.  Cook on low 7-9 hours.  20 minutes before eating, use stick blender to blend in the cream, and cover and cook until dinner time.  Serve with Naan and basmati rice.  YUM!