Today I tried something new...Indian food. I love it, but have never really made it at home or fed it to my kids, other than hummus. This chicken tikki masala was easy, super flavorful and very, very comforting. Spooned over jasmine rice and served with some fresh green beans, it was the perfect Monday night meal.
6 skinless and boneless chicken thighs
15 oz. can fire roasted crushed tomatoes
1/2 onion, chopped
3 cloves garlic, minced
2 tbs tomato paste
2 tsp garam masala
Jasmine or basmati rice, cooked (I made 3 cups of cooked rice, but make as much as you'd like)
1 cup plain Greek yogurt
Salt and pepper, to taste
In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Nestle the chicken thighs on top of the vegetable mixture and cover. Cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
Just before serving, stir the yogurt into the dish. Serve over the jasmine rice.