# Components:
→ Chicken & Marinade
01 - 1.5 pounds boneless, skinless chicken thighs
02 - 2/3 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 1 tablespoon freshly grated ginger
05 - 1 tablespoon minced garlic
06 - 1.5 teaspoons ground cumin
07 - 1.5 teaspoons ground coriander
08 - 1.5 teaspoons garam masala
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground turmeric
11 - 1.5 teaspoons salt
→ Masala Sauce
12 - 2 tablespoons unsalted butter
13 - 1 medium onion, finely diced
14 - 2 teaspoons grated ginger
15 - 2 teaspoons minced garlic
16 - 2 teaspoons ground cumin
17 - 2 teaspoons garam masala
18 - 1 teaspoon smoked paprika
19 - 1/2 teaspoon chili powder
20 - 14 ounces canned crushed tomatoes
21 - 1/2 cup heavy cream
22 - 2 tablespoons tomato paste
23 - 2 tablespoons honey
24 - Salt and black pepper, to taste
→ Sticky Glaze
25 - 2 tablespoons honey
26 - 1 tablespoon soy sauce
27 - 1 tablespoon dark brown sugar
28 - 2 tablespoons reserved masala sauce
→ 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 - Combine chicken thighs with Greek yogurt, lemon juice, ginger, garlic, cumin, coriander, garam masala, smoked paprika, turmeric, and salt in a large bowl. Mix thoroughly, cover, and refrigerate for at least 1 hour or overnight.
02 - Melt butter in a skillet over medium heat. Add diced onion, grated ginger, and minced garlic; sauté for 4 to 5 minutes until softened.
03 - Incorporate cumin, garam masala, smoked paprika, and chili powder into the skillet. Cook for 1 minute until aromatic.
04 - Stir in crushed tomatoes, tomato paste, and honey. Season with salt and black pepper. Simmer gently for 5 minutes, stirring occasionally, then remove from heat.
05 - Transfer marinated chicken and prepared masala sauce into the slow cooker. Stir to coat evenly.
06 - Cover and cook on LOW for 4 hours, until the chicken is tender and thoroughly cooked.
07 - Remove chicken from the slow cooker and shred using two forks. Stir heavy cream into the sauce, return shredded chicken, and mix well.
08 - In a small saucepan, combine honey, soy sauce, dark brown sugar, and 2 tablespoons of reserved masala sauce. Simmer over medium heat until the mixture thickens and becomes sticky, about 2 to 3 minutes.
09 - Drizzle the sticky glaze over the shredded chicken and toss to ensure even coating.
10 - Warm tortillas according to package instructions. Fill each with sticky chicken tikka masala, then garnish with sliced red onion, diced cucumber, fresh cilantro, and a squeeze of lime.
