Slow Cooker Chicken Tikka Masala

This was my first time using a slow cooker, and I was very pleased with the results!  It lends itself well to curries because the flavors can simmer and develop over time.  The recipe I'll post below made a lot of extra sauce, so next time I think I'll use half the diced tomatoes and tomato paste.  I would also like to try adding 1-2 tsp brown sugar to soften the flavor a bit.  But it was still delish as is!  Oh, and I adapted this recipe from Meal Planning 101.

Slow Cooker Chicken Tikka Masala
Makes 4 servings


Chicken Tikka:
1 cup fat-free plain yogurt
1 Tbsp lemon juice
2 tsp cumin
¼ tsp cayenne
1 tsp cinnamon
1 tsp pepper
1 tsp salt
2 chicken breasts, cut into 4 pieces


Masala:
28 oz canned diced tomatoes (I plan to reduce this to 15 oz next time)
6 oz tomato paste (I plan to reduce this to 3 oz)
2 inches fresh ginger, grated
2 garlic cloves, minced
1 large onion, diced
1 Tbsp garam masala
1 Tbsp tikka paste (or mild curry paste + 1 Tbsp lemon juice)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander


Additional:
Salt
1 cup fat-free evaporated milk
2 Tbsp fresh cilantro, chopped
1 cup green peas, cooked
2/3 cup uncooked brown basmati rice
¼ Tbsp turmeric

1. To prepare chicken tikka: stir yogurt, lemon juice, cumin, cayenne, cinnamon, pepper, and salt in the bottom of a large plastic container.  Add the chicken and coat completely with the marinade.  Cover and place in the refrigerator for at least one hour and up to overnight.
2. When the chicken is done marinating, turn oven to broil.  Cover a baking sheet with aluminum foil and place a rack over top (I didn't do this step because I couldn't find a rack; didn't seem to matter much).  Take chicken out of the marinade and place on the baking rack.  Place under broiler about 6 to 10 inches from the heating element and broil on each side for about 10 minutes.  You don't have to cook the meat all the way through - you are just looking for a nice browned color.
3. While the chicken is broiling, add 1 tsp oil to a pan over medium-high heat.  Add the onion and sauté for a few minutes to soften.  Add garlic and ginger and sauté for a few more minutes until the mixture is fragrant.
4. Transfer onion mixture to slow cooker.  Add diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder, and coriander, and stir.  When the chicken is done broiling, add to slow cooker and stir into the masala (sauce).  Slow cook on high for 4 to 6 hours or on low for 6 to 8 hours.
5. About 30 minutes before serving, prepare yellow basmati rice (2/3 cup rice, 1 1/3 cups water, salt, and turmeric).
6. Before serving, stir in evaporated milk, fresh cilantro, and salt (if needed) to the slow cooker mixture.  Serve over  ½ cup yellow basmati rice and ¼ green peas.