Slow Cooker Chicken Tikka Masala

Ingredients

• 2 lbs. boneless, skinless chicken breasts, cut in 2-inch pieces
• 3 tablespoons plain yogurt (I use Greek yogurt)
• 2 tablespoons fresh grated ginger (or sub 2 teaspoons ground ginger)
• 2 tablespoons fresh lemon juice
• 2 tablespoons Garam Masala (or sub curry powder)
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 ½ teaspoons turmeric
• 1 ½ teaspoons paprika
• 1 ½ teaspoons kosher salt
• ¾ teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 (8 oz.) can tomato sauce
• ¼ cup unsalted butter, sliced

For serving:

• 3 tablespoons chopped, fresh parsley or cilantro (optional)

Instructions

1. Combine the yogurt, ginger, lemon juice, garam masala, cumin, coriander, turmeric, paprika, salt and pepper in a bowl and mix until well combined. Add the chicken pieces and stir well to coat evenly. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring regularly, until tender, about 5-6 minutes. Add the garlic and cook for another 30 seconds.
3. Place the chicken and all of the yogurt marinade in the insert of a slow cooker. Top with the sautéed onions and then pour the tomato sauce over everything. Add the slices of butter on top.
4. Cover and cook on low for 5-6 hours, until the chicken is cooked through.
5. Serve with fresh parsley or cilantro.