Chicken Tikka Masala

Pat the chicken pieces dry with a paper towel. Remove any skin and trim the excess fat. Cut the chicken into large cubes and place in a large mixing bowl.

Sprinkle a large pinch of salt over the chicken, add the yogurt and mix to combine. Divide the mixture and place into two Suvie protein pans.

Heat a skillet (non-stick if you have one) to medium-high heat. Add the ghee or oil.

Once the oil is hot add the onions. Cook for five minutes, stirring occasionally, until soft.

Add the garlic and ginger and mix to combine. Cook for 1 minute.

Add the dry spices and stir to combine. Cook for another 30 seconds, stirring often to prevent the spices from sticking to the pan.

Add the tomato paste and chopped tomatoes and stir to combine. Simmer for between 5-10 minutes.

Remove from heat and divide and pour into the protein pans. Mix to coat the chicken.

Place in the upper right cooking zone. Add water to the reservoir, enter the Slow Cook settings and cook.

Slow Cook Settings: Protein: High, 4 hours. Starch: 0 minutes

After the cook, remove the pans. Add the cream and mix to combine.

Garnish with fresh coriander and serve over rice or with naan bread.