Chicken Tikka Masala

Created by Kimberly Smith

4 pounds boneless skinless chicken breasts or thighs, cut in 1 inch cubes
Spice mix:
2 ½ T garam masala
1 ½ T turmeric
2 ½ t ground ginger
2 ½ t salt
2 t pepper
1 ½ t ground coriander
½ t cumin
1/8 t cayenne pepper

24 ounce jar of strained tomatoes
1 onion, minced
4 cloves of garlic, minced
2 T ghee

How to make Cashew Cream:
½ C raw cashews (Place in a bowl and cover with water. Soak while your chicken is in the slow cooker)
½ C water

Blend spice mix and coat chicken.
In slow cooker, add strained tomatoes, onion, garlic, ghee and chicken. Give it a quick stir.
Cook on low for 6-8 hours

Drain water from cashews after they have soaked for 6-8 hours. Place cashews in blender. Add ½ C water and blend until smooth and creamy consistency. With a ladle, remove as much liquid from the slow cooker and add to the blender with the cashew cream and blend.

Add coconut cream mixture back to the slow cooker along with the lime juice, cilantro and scallions. Stir to combine

Whole30, Paleo, Keto, Gluten Free, Dairy Free, Low Carb