Makes 6 servings. 6 hour cook time.
Goes great with basmati rice and naan or roti prata.
½ cup raw cashews (or ½ cup cream)
2 ½ pounds boneless, skinless chicken thighs, cut into 2-inch cubes.
2 cups tomato puree
1/2 medium yellow onion, chopped
2 cloves garlic, minced
2 ½ tablespoons garam masala
2 teaspoons sea salt
1 teaspoon ground ginger
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro. for garnish
If using cashews, place them in a bowl and cover with water. Cover with a towel or plastic wrap and set aside.
Place the chicken, tomato puree, onion, garlic, garam masala. salt, ginger, paprika, and cayenne pepper in a slow cooker. Toss to coat the chicken.
Cover and cook on low for 6 hours.
If using cashews, when the chicken is just about done cooking, drain the cashews and place them in a blender. Add ¼ cup of fresh water and blend the cashews into a smooth cream.
Stir the cashew cream (or regular cream) into the chicken right before serving and garnish with the cilantro.
This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook's Chicken Tikka Masala recipe (p. 130)