Slow Cooker Tikka Masala

FEB 22

4 lbs boneless, skinless chicken thighs
1 tsp kosher salt
0.5 tsp black pepper
6 Tbsp vegetable oil ( I use light olive oil or you can use expeller pressed oils to have a more “clean” oil)
2 medium yellow onion minced
2 Serrano pepper seeded and minced (I only used 1 to keep spice down for kids)
4 Tbsp tomato paste
2 Tbsp garam masala
1 tsp smoked paprika
1 tsp ground turmeric
0.5 tsp ground cumin
2 - 4 tsp granulated sugar
2 Tbsp fresh ginger grated ( I buy the ginger in a tube from the produce section to save time)
6 cloves garlic minced
1/4 cup chicken broth (I preferred broth but you can use water)
30 oz can tomato sauce
1.5 cup whole-fat plain yogurt (not Greek)
4 Tbsp fresh cilantro minced
I serve over Jasmine rice I cook in my rice cooker. Any rice will do. I also buy Naan from the store, get it wet under the faucet and throw it in the toaster. It puffs up and becomes SO soft and warm.

Heat oil in a large skillet over MED HIGH heat. Season chicken thighs with salt and pepper, then add to the skillet once hot. Sear chicken 2-3 minutes per side, until very browned. Remove to a cutting board and slice into 1 inch pieces.
Add onion, Serrano pepper, tomato paste, garam masala, turmeric, smoked paprika, cumin and sugar to same skillet over MED HIGH heat. Cook 3-4 minutes, until onion is soft and slightly browned at the edges.
Stir in garlic and ginger and cook another 30 seconds or so. Add 1/4 cup of water or chicken broth to scrape up any browned bits in the skillet.
Transfer skillet contents to bottom of slow cooker. Top with diced chicken and tomato sauce, stirring well to combine.
Cover and cook on LOW 3 hours.
After 3 hours, remove 1/2 cup of sauce from the slow cooker and slowly pour it into the yogurt, while whisking quickly. This tempers the yogurt so it doesn't curdle.
Stir all yogurt into the slow cooker and let sit, covered, for 5 minutes. Stir in cilantro and serve.