Make Ahead: Slow Cooker Chicken Tikka Masala

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>4 garlic cloves, grated</li>
                                            <li>1 tbsp grated fresh ginger (about ½-inch piece)</li>
                                            <li>1 tbsp turmeric powder</li>
                                            <li>1 tbsp garam masala</li>
                                            <li>1 tsp ground cumin</li>
                                            <li>1 tsp ground coriander</li>
                                            <li>1 tsp fine sea salt</li>
                                            <li>½ tsp red pepper flakes</li>
                                            <li>3 tbsp salted butter, divided</li>
                                            <li>3 lbs boneless, skinless chicken breasts, cut into 1-inch cubes</li>
                                            <li>½ medium-size yellow onion, finely chopped (about ½ cup)</li>
                                            <li>1 (6 oz)  can tomato paste</li>
                                            <li>1 (28 oz) can crushed tomatoes</li>
                                            <li>1 (13½ oz) can full-fat coconut milk</li>
                                            <li>About ½ cup Cream scooped from the top of 1 chilled (13½ oz) can full-fat coconut milk</li>
                                            <li>¼ cup fresh lime juice (about 2 limes)</li>
                                            <li> Fresh jalapeño slices, for garnish</li>
                                            <li>¼ cup coarsely chopped fresh cilantro, for garnish</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>In a small bowl, mix together the ingredients for the spice blend. Set aside.</li>
                                    <li>Melt 2 tbsp of the butter in a large frying pan over high heat. Thoroughly coat the chicken on all sides with ½ the spice blend. Working in batches so that the chicken pieces don’t touch each other in the pan, add a portion of the seasoned chicken to the pan and sear for 2 to 3 minutes on each side, just until the chicken develops a light brown crust. Transfer the browned chicken to the slow cooker and repeat.</li>
                                    <li>Once the chicken is finished, melt the remaining 1 tbsp of butter in the pan. Then add the rest of the spice blend and chopped onion. Stir for 8 to 10 minutes, until browned. Whisk in the tomato paste and cook for another 4 to 5 minutes, until the paste turns deep red. Stir in the crushed tomatoes, coconut milk, coconut cream, and lime juice and bring to a simmer. Let simmer for 10 minutes, or until the sauce has thickened slightly and coats the back of a spoon. Pour the sauce over the chicken in the slow cooker, and stir so that the chicken is coated on all sides.</li>
                                    <li>Cover and cook on high for 4 hours or on low for 8 hours. Garnish with the jalapeño slices and fresh cilantro.</li>

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