If you are an Indian food purist stop right here – this is not your recipe… BUT if you like an easy crock pot meal with a little less oil/calories and a lot less fuss than the traditional recipe read on.

Ingredients

• 2 Tablespoons fresh ginger, grated
• 3 cans tomato puree (30 oz)
• 1 1/2 cups plain greek yogurt
• 2 Tablespoons olive oil
• 2 Tablespoons lemon juice
• 2 Tablespoons Garam Masala (I like Penzey’s mix)
• 1/2 Teaspoons smoked paprika
• 2 Teaspoons salt
• 1 teaspoons grated stick cinnamon
• Pepper
• 2 sweet yellow onions, sliced thin
• 2 Tablespoons olive oil (for frying onion)
• 5 boneless, skinless chicken thighs, cut into 1 inch pieces
• 1/2-3/4 Cup Whole Milk or coconut milk
• 1/2 Teaspoons cornstarch
• Brown or white Basmati Rice

Directions

• In a large mixing bowl combine first 10 ingredients until combined. Pour half of sauce mixture into the crockpot, add the chicken and then cover with the remaining sauce.
• Cook for 6-8 hours.
• In large saucepan heat olive oil and saute onions slowly until caramelized.
• In small mixing bowl whisk whole milk or Coconut milk with cornstarch. Pour into crockpot and stir. Allow mixture to cook 20 minutes.
• Add caramelized onions.
• Prepare rice according to directions.
• Serve Chicken Tikka Masalal over rice with Naan.

Spices:

Penzey’s a wonderful spice shop where I used to buy spices every time I went to visit family in CT. I miss going there but you can order online.

https://www.penzeys.com/shop/spices/