Chicken Tikka Masala

This sauce has a delicate, full-bodied spice flavor that makes slow cooking the perfect preparation method. The chicken nuggets with the creamy sauce are especially suited to serve with simply prepared cauliflower rice.

3 tablespoon olive oil
2½ pounds boneless, skinless chicken thighs, cut into 1½-inch cubes
½ cup plain full-fat yogurt
1 medium onion, diced
4 garlic cloves, minced
1 tablespoon finely chopped fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons garam masala
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 (14.5-ounce) can petite diced tomatoes, drained
¾ cup heavy whipping cream
Minced fresh cilantro
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2.Place the chicken and the yogurt in the slow cooker and stir well. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the onion and cook until tender, stirring frequently, 3 to 5 minutes. Add the garlic, ginger, and spices. Cook for 1 minute. Pour into the slow cooker. Add the tomatoes and stir well. Cover and cook on Low for 4 to 6 hours.
3.Stir in the cream. Cover and cook on High for 10 minutes. Sprinkle with the cilantro just before serving. Serve warm.

PER SERVING: 409 CALORIES ★ FAT 26 G (57%) ★ NET CARBS 6 G (6%) ★ PROTEIN 38 G (37%)