Slow Cooker Chicken Tikka

Thank you The Kitchen

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

• Cut the chicken thighs into bite-sized pieces
• Sauté the onions and garlic in a little olive oil until softened
• Stir onion, garlic, ginger, tomato paste, garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. 
• Stir in the diced tomatoes with their juices.
• 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 up to a week or frozen for up to 3 months.