Slow-Cooker Chicken Tikka Masala

makes 6-8 servings

For the chicken:

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon kosher salt

1 pound whole boneless, skinless chicken thighs, cut into 1" cubes

1 cup nonfat plain Greek yogurt

1 whole jalapeno pepper, stem removed, and pepper pierced several times with sharp knife

For the sauce:

2 tablespoons unsalted butter

1 white onion, chopped

6 cloves garlic, minced

1 teaspoon kosher salt

3 tablespoons garam masala

1 2" piece fresh ginger, peeled and grated (a microplane grater is excellent for this)

4 cups fire-roasted crushed tomatoes

1 tablespoon sugar

3 tablespoons organic heavy cream

chopped fresh cilantro, for garnish

1. In a medium bowl, combine together the coriander, cumin, and salt. Add in the cubed chicken and gently toss to coat.

2. Add in the Greek yogurt and stir until the chicken is evenly covered.

3. Place the yogurt-covered chicken in the bottom of a 6-qt slow-cooker bowl. Place the pierced jalapeno on top of the chicken.

4. Melt the butter in a large skillet over medium-high heat. Add the onion, garlic, and salt and saute (stirring constantly) until the onion is softened and lightly golden in color, about three to five minutes.

5. Stir in the garam masala and ginger and cook until fragrant, about one minute.

6. Carefully add in the crushed tomatoes and sugar and stir to combine. Cook until the sauce begins to boil. Then remove from the heat and carefully pour the sauce over the chicken in the slow cooker.

7. Place the lid on the slow-cooker and cook on low for about 5 hours, or until the chicken is tender.

8. After the chicken is tender, stir in the heavy cream, replace the lid, and let cook for an additional 10 minutes.

9. Spoon the chicken tikka masala over jasmine rice; garnish with fresh chopped cilantro. Serve with wedges of warmed naan.