Slow Cooker Chicken Tikka Masala Curry by Dont Go Bacon My Heart

Ingredients

• 1.2 lbs (600g) Boneless, skinless chicken thighs, sliced into large bite-sized pieces
• 2 cups (500g) Tomato passata (pureed/sieved tomatoes)
• 1/2 cup (120ml) Double/heavy cream, at room temperature
• 1/2 cup (120ml) Water
• 1 medium/large White onion, finely diced
• 4 cloves Garlic, finely diced/minced
• 1 tbsp Finely diced ginger
• 2 tbsp Tomato puree (tomato paste)
• 2 tbsp Unsalted butter
• 3 tsp Sugar
• 4 tsp Garam masala
• 3 tsp Chilli powder (adjust to taste)
• 2 tsp EACH Ground coriander, cumin, paprika, turmeric
• 1.5 tsp Salt
• as needed vegetable oil
• for serving Cilantro/coriander, roughly diced
• for serving Naan bread
• for serving Rice

Instructions

1. In a small bowl, combine garam masala, chilli powder, ground coriander, cumin, paprika, turmeric, and salt. In a medium bowl, combine the diced chicken with half of the spice mix, reserving the rest for later.
2. Heat about 1 tbsp vegetable oil in a frying pan over high heat. Once it just begins to smoke, add the seasoned chicken in a single layer (work in batches if necessary). Fry until it begins to char on one side, then flip and char the second side. This step is for flavor and to lock in spices, not to cook the chicken through. Remove chicken from the pan and place into the slow cooker.
3. Lower the heat to medium. Add the butter to the same frying pan. Add the finely diced onion and fry until it begins to soften, about 5-7 minutes. Add the ginger and garlic and fry for another minute until fragrant. Scrape the contents of the pan into the slow cooker.
4. Add the tomato passata, water, tomato puree, the remaining spice mix, and sugar to the slow cooker. Stir everything together well. Place the lid on the slow cooker and cook on HIGH for 3-4 hours or on LOW for 5-6 hours.
5. Once cooked, remove the lid and switch the slow cooker to 'warm' or turn it off. Let the curry cool slightly, or until it stops rapidly bubbling. Gently stir in the room temperature cream. Be careful not to stir too vigorously to avoid breaking up the chicken chunks.
6. Serve the curry hot, garnished with fresh cilantro/coriander, alongside rice and naan bread.