# Components:
→ Chicken and Marinade
01 - 1.5 lbs 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 - 0.5 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 - 0.5 teaspoon chili powder
20 - 14 oz canned crushed tomatoes
21 - 0.5 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 masala sauce (reserved from above)
→ 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
# Method:
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. Add diced onion, grated ginger, and minced garlic; sauté 4 to 5 minutes until softened.
03 - Incorporate ground cumin, garam masala, smoked paprika, and chili powder to the skillet. Cook for 1 minute until aromatic.
04 - Add crushed tomatoes, tomato paste, and honey to the skillet. Season with salt and pepper. Simmer for 5 minutes, stirring occasionally. Remove from heat.
05 - Transfer marinated chicken and prepared masala sauce to the slow cooker. Stir to coat chicken evenly.
06 - Cover and cook on LOW for 4 hours until chicken is tender and fully cooked.
07 - Remove chicken from slow cooker and shred using two forks. Stir heavy cream into the sauce, return shredded chicken, and mix well.
08 - In a small saucepan over medium heat, combine honey, soy sauce, dark brown sugar, and 2 tablespoons of the masala sauce. Simmer for 2 to 3 minutes until thickened and sticky.
09 - Drizzle sticky glaze over shredded chicken and toss to coat evenly.
10 - Warm tortillas according to package instructions. Fill each with glazed chicken, then top with sliced red onion, diced cucumber, fresh cilantro, and a squeeze of lime.
