Slow Cooker Chicken Tikka Masala
- 1 cup heavy whipping cream (Note 5)
- optional chopped fresh cilantro
- Marinate Chicken: Stir together all marinade ingredients except chicken in large bowl until well-mixed; set aside. Pat chicken dry with paper towels, and cut into bite-sized chunks, 1/2 to 1 inch in size. Stir chicken chunks into marinade until well-coated. Cover and refrigerate for at least 1 hour.
- Sear Chicken (Note 6): Heat wide nonstick pan over high heat, no oil needed. Add 1/3 of chicken chunks (along with any marinade sticking to them; Note 7) and cook until chicken appears a bit blackened and charred, less than 5 minutes, while stirring and flipping chicken to sear all sides. As they finish searing, transfer to slow cooker (don't include pan drippings, if any). Repeat with remaining 2 batches of chicken.
|Makes 4 Servings|
|Amount Per Serving:|
|Calories 410 (54% from fat)|
|Total Fat 24g||37%|
|Saturated Fat 15g||73%|
|Net Carb 9g|
|Total Carb 13g||4%|
|Dietary Fiber 4g||16%|