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, rinsed garbanzo beans.

Ingredients

1 15-ounce can tomato sauce (or about two cups homemade)
1/2 cup light or regular coconut milk (see notes)
1 large onion, chopped or sliced
3-4 garlic cloves, chopped
2 tablespoons tomato paste (see notes)
2 teaspoons garam masala (Indian spice blend)
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
2 1/2 pounds boneless, skinless chicken thighs (about 8-12, 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 chicken is tender, 3-4 hours on high or 6-7 hours on low.
Shred chicken thighs, if desired, or leave whole. Serve chicken and sauce atop the cooked rice and garnish with cucumbers and fresh herbs, as desired.

You may substitute cream for the coconut milk. In that case, stir in at the end of the cooking time.
The tubes of tomato paste are handy when using small amounts. If using a can, consider freezing the leftover in one-tablespoon “globs” for future use.