# Components:
→ Chicken & 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 - Combine chicken thighs with 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. Sauté onion, ginger, and garlic for 4–5 minutes until softened. Add cumin, garam masala, smoked paprika, and chili powder; cook for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, and honey. Season with salt and pepper, then simmer for 5 minutes, stirring occasionally. Remove from heat.
03 - Place marinated chicken and prepared masala sauce into the slow cooker. Stir to coat evenly. Cover and cook on low for 4 hours until chicken is tender and cooked through.
04 - Remove chicken from the slow cooker and shred using two forks. Stir heavy cream into the sauce remaining in the slow cooker, return shredded chicken, and combine well.
05 - In a small saucepan over medium heat, combine honey, soy sauce, brown sugar, and 2 tablespoons of the masala sauce. Simmer for 2–3 minutes until thick and sticky.
06 - Drizzle the sticky glaze over shredded chicken and toss gently to coat thoroughly.
07 - Warm tortillas according to package instructions. Fill each with sticky chicken tikka masala, then top with sliced red onion, diced cucumber, cilantro leaves, and a squeeze of lime.
