Cut the chicken into bite sized pieces and put into a larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tbsp. of zeera, paprika, and salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
Cover the slow cooker and cook for 3 hours on high or 6 hours on low. 15 min. before the end of cooking, stir in the cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 mins. Taste and add more zeera or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 2 to 3 days. Related Post :