Slow Cooker Chicken Tikka Masala

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  Garam Masala, Ground(23g)
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  Cumin, Ground(3g)
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  Turmeric, Ground(3g)
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  Paprika, Smoked(3g)
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  1/2 tsp salt ($0.02)
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  Cayenne Pepper, Ground(1g)
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  Freshly cracked pepper ($0.02)
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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Vegetable oil(15g)
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  Yellow Onion
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  Garlic(180g)
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  Ginger, Fresh Root(15g)
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  Tomato Sauce(425g)
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  Cream, Heavy Whipping(80g)
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  Rice, White, Long-Grain(960g)
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  Cilantro, Fresh

Instructions

1. 1Combine the garam masala, ground cumin, turmeric, smoked paprika, cayenne pepper, salt, and freshly cracked black pepper in a small bowl. Coat both sides of the chicken thighs liberally with the spice mixture.
2. 2Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken thighs and cook 3 minutes per side until deeply browned on the surface (chicken does not need to be cooked through). Transfer to a slow cooker.
3. 3Add the diced onion to the same skillet over medium-high heat and cook 4–6 minutes, stirring occasionally, until softened and lightly browned on the edges. Deglaze the skillet with 1/4 cup water, scraping up browned bits from the bottom, then pour the mixture into the slow cooker with the chicken.
4. 4Stir the minced garlic, fresh grated ginger, and canned tomato sauce into the slow cooker. Cover and cook on high for 3 hours (or low for 6 hours) until the chicken is fall-apart tender and easily shreds with a fork.
5. 5Turn off the slow cooker and stir in the heavy whipping cream until fully combined with the tomato sauce. Taste and adjust salt as needed.
6. 6Meanwhile, cook the white rice according to package directions until tender and fluffy.
7. 7Divide the rice evenly among 6 airtight containers while hot, then top each with an equal portion of chicken and sauce.
8. 8Cover containers and refrigerate. Top with fresh cilantro just before serving.