Slow-Cooker Chicken Tikka Masala

I love idea of "slow-cooker" meals. I really really do. I mean, what's better than coming home to a cooked meal, ready to just be plated? 

With that said, I must admit this is the second slow-cooker meal I've ever really enjoy. I always get so excited when I find a slow-cooker recipe that promises to be flavorful and juicy and yadda yadda yadda, but in the end, is just mediocre. This recipe however, is a keeper. I did add a few changes though, but hey, I but you'll change a few things too when you make it. 

The chicken is tender, the sauce is creamy, and the flavors stand out. I am definitely making this again. 

Ingredients for 2, plus leftovers for 1

• 4 chicken thighs, skin and bones removed and cut into 2-inch chunks
• 1/2 teaspoon salt
• 1 tablespoon ground coriander
• 1/2 tablespoon cumin
• 1/2 tablespoon red pepper flakes
• 1/2 cup yogurt (I used sour cream)
• 4 tablespoons butter 
• 1/2 white onion, diced
• 4 garlic cloves, minced
• 1/2 tablespoon salt
• 3 tablespoons fresh grated ginger
• 2 tablespoons curry powder
• 2 cups crushed tomatoes
• 1/2 tablespoons raw sugar (I just happened to have it lying around but don't hesitate using granulated)
• 2 whole jalapenos, stems removed and pierced with a knife
• 3/4 cup half and half
• 1 teaspoon cornstarch

In a bowl, combine the chicken, 1/2 teaspoon salt, cumin, coriander, and red pepper flakes. Mix well and then add the yogurt. Coat well and allow to marinade for at least 4 hours. Let sit for on counter 10 minutes before cooking. 

In a large pan, melt 1 tablespoon of butter on medium heat. When ready to sear the chicken, raise the heat to medium-high and quickly brown the chicken. Transfer the chicken to the slow-cooker.

Using the same pan, add the remaining 3 tablespoons of butter on medium-high heat. Add the onions, garlic, and 1/2 tablespoon salt. Stir until onions begin to brown.

Add the curry powder and fresh ginger and cook for 1 minute. Raise the heat to high and add the crushed tomatoes and sugar. Stir well, remembering to scrap each bit on the bottom of the pan. Bring to a boil then pour over the chicken. Top with the jalapenos and cover. Cook on low for 5 hours.

Combine the half and half and cornstarch and whisk into the sauce. Mix well, cover, and cook for another 10 minutes.

Take this time to pick cilantro leaves.

Serve with buttery rice and peas or egg noodles.

Adapted from Foodie With Family.