I modified the original, which was in the Food Network Magazine. Easy and yummy
Crockpot Chicken Tikki Masala
2 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
4 cloves garlic, minced fine
2 inch piece of ginger, finely grated (Note: I keep mine in the freezer and use a microplane to grate it; no peeling required)
1 jalapeno pepper, seeded and diced
1 T paprika
2 t ground corander
1 15 oz can crushed tomatoes
½ c heavy cream (I used chicken broth instead)
1 c frozen peas
Season chicken with 1 t salt and ¼ t pepper.
Whisk the garlic, ginger, jalapeno, paprika, coriander, tomatoes, cream (or broth) and ½ t salt in a 4–6 quart slow cooker.
Add the chicken and stir to coat
Cover and cook on high 4 hours, adding the frozen peas during the last 15 minutes of cooking.
Serve over rice. Garnish with cilantro (or whatever you like—I’m a cilantro hater, so I avoid it)