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%)