This Slow Cooker Chicken Tikka Masala is rich, creamy, and full of warm Indian spices. Tender chicken thighs simmer in a silky tomato sauce for true restaurant flavor with almost no effort.
1. In a medium mixing bowl, whisk together all marinade ingredients except chicken. Add in chicken and stir to coat. Cover and refrigerate for at least 2 hours and up to 24. (Overnight is best!)
2. In a large skillet over medium-high heat, heat ghee (or cooking oil). Add onions and serrano, if using, and season with salt. Cook until the onions are soft and tender and slightly caramelized, about 8 minutes.