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Slow Cooker Chicken Tikka Masala

kept byDAPHNE
recipe byThe Kitchn
Notes: 

Serves 4 to 6
If you have some extra time, I heartily recommend marinating the chicken in some yogurt and sautéing the onions and garlic with the spices before putting everything in the slow cooker. I tried it both ways and, while the extra steps give the dish a bit more depth and nuance, I promise you'll still be happy having this for dinner if you skip them.

Serve this with a simple pot of basmati rice — if you start cooking the rice at the same time you add the cream at the end of cooking, the whole meal is ready at the same time.

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Ingredients: 

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve


 

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