Easy Slow Cooker Chicken Tikka Masala

I have made this recipe using curry powder in place of the garam masala, and it is also delicious. If you have not tasted garam masala, however, I recommend that you try. You may further adapt this recipe by adding a cup or so of canned garbanzo beans, rinsed and well drained.

Yields approximately 6 servings.

Ingredients

1 (15-ounce) can tomato sauce (or about 2 cups homemade)
1/2 cup light or regular coconut milk (see notes)
1 large onion, chopped or sliced
3-4 garlic cloves, minced
2 tablespoons tomato paste (see notes)
2 teaspoons garam masala (an Indian spice blend; see notes)
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
2 1/2 pounds boneless, skinless chicken thighs (about 8-10, depending on size; could substitute chicken breasts)
Cooked rice for serving
Optional garnishes: chopped or sliced cucumber, fresh mint, and/or cilantro

In a slow cooker, combine the tomato sauce, coconut milk, onion, garlic, tomato paste, garam masala, sugar, salt (I use about 3/4 teaspoon) and several turns of the pepper mill.
Place the chicken on top, flipping to moisten with the sauce. I put a few of the onion slices on top of the chicken as well.
Cover and cook until the chicken is tender, 3-4 hours on high or 6-7 hours on low.
Remove the chicken to a plate, and shred the meat with two dinner forks. Stir the shredded meat back into the sauce and rewarm for a few more minutes.
Serve over the cooked rice and garnish with cucumbers and fresh herbs, as desired.

If you prefer to use cream in place of the coconut milk, or that is simply what you have on hand, stir it in at the end of the cooking time.
Tubes of tomato paste are handy when using small amounts. If using a can, you may freeze the unused portion in one-tablespoon “globs” or in an ice cube tray for future use.
This recipe is designed to be kid-friendly and not overwhelm with spices. For more flavor, you may add an extra teaspoon or two of the garam masala and a minced jalapeño pepper or cayenne pepper for heat.