Slow Cooked Chicken Tikka Masala
1kg chicken thigh, each thigh cut in half
2 tbl ghee, for cooking
1 large brown onion, roughly chopped
4 garlic cloves, crushed
1 ½ tbl freshly grated ginger
1 tbl ground coriander
1 tbl paprika
1 tsp ground cumin
1 tsp turmeric
½ tsp cinnamon
¼ tsp ground cardamom
¼ tsp ground nutmeg
1 can diced tomatoes
2 tbl tomato paste
1 tbl apple cider vinegar
1 tbl maple syrup
270 ml coconut cream
1 tbl tahini
Basmati/cauliflower rice, for serving
1. Heat a frying pan with ghee and add the chicken to brown. Once browned,
remove chicken and place in the base of a slow cooker.
2. Using the same frying pan, add the onion, garlic, ginger and spices and brown, then
add to the slow cooker with the chicken.
3. Add all remaining ingredients into the slow cooker and cook on low for 5 hours.
4. Serve with basmati or cauliflower rice, lime juice and a handful of coriander.