1 to 1 1/2 pounds boneless, skinless chicken thighs
1/2 C. yogurt
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
1/2 teaspoons kosher salt
1 (28-ounce) can no-salt-added diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve
Marinate chicken in 1/2 C yogurt for up to 6 hours.
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Saute onions and garlic in a little EVOO over medium heat until softened. Stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and stir in the diced tomatoes.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.