# Components:
→ Chicken and Marinade
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 2/3 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp freshly grated ginger
05 - 1 tbsp minced garlic
06 - 1.5 tsp ground cumin
07 - 1.5 tsp ground coriander
08 - 1.5 tsp garam masala
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground turmeric
11 - 1.5 tsp salt
→ Masala Sauce
12 - 2 tbsp unsalted butter
13 - 1 medium onion, finely diced
14 - 2 tsp grated ginger
15 - 2 tsp minced garlic
16 - 2 tsp ground cumin
17 - 2 tsp garam masala
18 - 1 tsp smoked paprika
19 - 1/2 tsp chili powder
20 - 14 oz canned crushed tomatoes
21 - 1/2 cup heavy cream
22 - 2 tbsp tomato paste
23 - 2 tbsp honey
24 - Salt and black pepper, to taste
→ Sticky Glaze
25 - 2 tbsp honey
26 - 1 tbsp soy sauce
27 - 1 tbsp dark brown sugar
28 - 2 tbsp masala sauce (reserved)
→ For Serving
29 - 6 small flour or corn tortillas
30 - 1 red onion, thinly sliced
31 - Fresh cilantro leaves
32 - 1 small cucumber, diced
33 - Lime wedges
# Directions:
01 - Mix chicken thighs with Greek yogurt, lemon juice, ginger, garlic, cumin, coriander, garam masala, smoked paprika, turmeric, and salt. Cover and chill for at least 1 hour or overnight.
02 - Melt butter in a skillet over medium heat. Add diced onion, grated ginger, and minced garlic, cooking until softened, about 4 to 5 minutes.
03 - Add cumin, garam masala, smoked paprika, and chili powder to the skillet. Cook for 1 minute until fragrant.
04 - Stir in crushed tomatoes, tomato paste, honey, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, then remove from heat.
05 - Combine marinated chicken and prepared masala sauce in slow cooker. Cover and cook on low for 4 hours until chicken is tender.
06 - Remove chicken and shred using forks. Stir heavy cream into slow cooker sauce, return shredded chicken, and mix thoroughly.
07 - In a small saucepan, combine honey, soy sauce, brown sugar, and 2 tablespoons of reserved masala sauce. Simmer over medium heat until thick and sticky, 2 to 3 minutes.
08 - Drizzle sticky glaze over shredded chicken and toss to coat evenly.
09 - Warm tortillas according to package instructions. Fill each with sticky chicken tikka masala, then top with sliced red onion, diced cucumber, fresh cilantro, and a squeeze of lime.
