Slow-cooker Chicken Tikka Masala

Cut 4 lbs of boneless skinless chicken breasts into 1 1/2-inch pieces.

Place the cut chicken, 2 finely chopped large onions, 6 cloves minced garlic, and 2 tbsp grated fresh ginger into the slow cooker.

In a large bowl, whisk together 30 oz tomato puree, 28 oz diced tomatoes (undrained), 3 tbsp garam masala, 1 tbsp ground cumin, 1 tbsp ground coriander, 2 tbsp paprika, 1 tsp turmeric, and 2 tsp kosher salt.

Pour the spiced tomato mixture over the chicken in the slow cooker and stir well to combine.

Cover and cook on LOW for 6 to 8 hours or HIGH for 4 hours, until the chicken is completely tender and cooked through.

About 15 minutes before serving, stir in 1 1/2 cups of heavy cream and leave the slow cooker on HIGH to heat the sauce through.

While the cream is heating, cook 3 cups of basmati rice according to the package instructions.

Serve the rich chicken tikka masala over the fluffy basmati rice, garnished with 1/2 cup chopped fresh cilantro.