Slow Cooker Chicken Tikka Masala

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 1 tablespoon minced peeled fresh ginger
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 (14.5-ounce) cans unsalted diced tomatoes
• 1/3 cup water
• 3 tablespoons all-purpose flour
• 1 tablespoon garam masala
• 1 1/2 teaspoons paprika
• 1 teaspoon curry powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground red pepper
• 4 (6-ounce) skinless, bone-in chicken thighs
• Cooking spray
• 1 cup light coconut milk
• 3 tablespoons chopped fresh cilantro
• 2 cups cooked brown basmati rice
• 1/4 cup plain Greek yogurt

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.
2. Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.

extravirgin olive oil, onion, fresh ginger, garlic, tomato paste, tomatoes, water, allpurpose, garam masala, paprika, curry powder, kosher salt, ground red pepper, cooking spray, light coconut milk, fresh cilantro, basmati rice, yogurt

Taken from www.myrecipes.com/recipe/slow-cooker-chicken-tikka-masala (may not work)