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November 8, 2016 / Chris Blum

Slow Cooker Tikka Masala

1 to 1 1/2 lbschicken thighs
1/2 tbsp ghee
1 large onion, sliced thin
3 cloves garlic, minced
1 tbsp oil
1-inch piece whole ginger, peeled and grated
2 tbsp tomato paste
2 tbsp garam masala
1 tsp tumeric
2 tsp coriander
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp cardomom
2 tsp salt
1 (28-ounce) can diced tomatoes
3/4 c coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

On saute mode, heat oil and add onions and garlic until softened. Add spices and cook until fragrant. Stir in tomatoes and coconut milk, add chicken. Cover and cook on low for 6 hours. Top with Cilantro and serve over rice.

Serves 4 – 6. 

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