Tikka Masala

• From Danielle Walker’s Against All Grains Cookboook
• 2.5 lbs boneless, skinless chicken thighs (raw), cut into 2- inch cubes
• 3 cups tomato puree
• 1/2 medium yellow onion chopped
• 2 cloves garlic minced
• 2.5 tbsp garam masala
• 2 tsp sea salt
• 1 tsp ground ginger
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 cup chopped cilantro

1. Place the chicken, tomato puree, onion, garlic , garam masala, salt, ginger, paprika and cayenne in the slow cooker. Toss to coat the chicken
2. Cover and cook on low for 6 hours.

** make ahead tip: place the contents in a resealable bag or airtight container. refrigerate for 2 days or freeze for up to 3 months, defrost overnight in a fridge and simply do step 2 🙂