Add tandoori masala and fenugreek leaves and cook until fragrant, about 2 minutes. Add tomato puree, cream, honey, salt, and cilantro. Bring sauce to a boil, then reduce heat and simmer 5 minutes.

That's what I call smart cooking. ... Slow Cooker Chicken Tikka Masala. Serves 4. 1 to 1 1 / 2 pounds boneless, skinless chicken thighs. 1 large onion, diced. 3 cloves garlic, minced.

Heat oil in a Dutch oven over medium. Add onion, green cardamom pods, and black cardamom pods (if using); cook, stirring often, until onion softens, 4 to 6 minutes.

After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt.