Slow Cooker Chicken Tikka Masala
Chicken in Creamy Spiced Gravy
Submitted By: Taz

Ingredients:

2 lbs Boneless/Skinless Chicken Thigh Meat (Murgh) - washed patted dry and cut into 1½-2 inch pieces
3 Tbs Oil - can use olive, grape seed, canola, vegetable, or safflower oil

Marinade:
1 Cup Plain Yogurt (Dahi)
½ inch Fresh Ginger (Adrak) - grated into a paste
4 cloves Fresh Garlic (Leh-sun) - grated into a paste 
1 tsp Red Chile Powder (Lal Mirchi) - or to taste
2 tsp Garam Masala
1 tsp Coriander Powder (Dhania Podi)
½ tsp Cumin Powder (Jeera Podi)
Juice of 1 Lemon (Nimbu Ras)
1 tsp Kosher Salt (Namak)
2 Tbs Ghee

Masala (gravy):
1 (29 oz) Can Tomato Purée (Tamatar)
1 small Red Onion (Pyaz) - puréed
¼ Cup Tomato Paste (Tamatar)
4 cloves Fresh Garlic (Leh-sun) - grated into a paste
1 inch Fresh Ginger (Adrak) - grated into a paste
1 Tbs Turmeric Powder (Haldi)
2 tsp Garam Masala
½ tsp Red Chile Powder (Lal Mirchi) - or to taste
½ tsp Cardamom Powder (Elaichi Podi)
2 tsp Cumin Powder (Jeera Podi)
2 Cups Heavy Cream (Malai)
Kosher Salt (Namak) to taste

Preparation:
  1. In a large nonreactive bowl, mix all of the marinade ingredients until thoroughly combined -Fold in chicken pieces (make sure the chicken is well coated) - Cover and chill in refrigerator for a minimum 30 minutes (over night for better results)
  2. Once chicken has marinated, turn 5 quart slow cooker (Crock-pot®) to high and allow to heat for 15 minutes
  3. Place the onion, garlic, and ginger from the 'Masala' ingredients in the work bowl of a small food processor or blender and puree until smooth - Transfer the onion puree to slow cooker and add the remaining 'Masala' ingredients (minus cream) - Thoroughly combine
  4. Leave slow cooker on high, cover, and allow to cook for 1 hour
  5. Heat the oil in a medium skillet over medium-high heat until shimmering - Shake off excess marinade from the chicken pieces and transfer to the skillet (DO NOT DISCARD REMAINING MARINADE) - Fry chicken pieces (in batches if necessary) for 2-3 minutes a side until seared on all sides - Transfer to the slow cooker along with the remaining marinade and thoroughly combine - Switch slow cooker to low and allow to cook covered for 6-8 hours (high for 3 ½ - 4 hours) stirring once or twice during cooking
  6. Add cream and thoroughly combine (if not already, turn to high) and allow to cook for 30 minutes
  7. Adjust seasoning with salt to taste
  8. Serve hot along with raita or plain yogurt and basmati rice chapatti, or naan