Chicken Tikka Masandwiches

Chicken Tikka Sandwich with Cucumbers
I made one of our favorite Indian dishes the other day from a recipe I saw in the latest issue of Real Simple Magazine and it turned out great!  We had a ton of leftovers and so the next day, I decided to turn them into these amazing little sub sandwiches.  With tons of cilantro, crunchy cucumber and cold sour cream to offset the spicy chicken, it became the perfect sandwich.  I highly recommend doing this original recipe and then adapting it into these tasty little sandwiches.  It would also make an amazing wrap with black beans and rice!

Chicken Tikka Sandwich Shredded Chicken Tikka Sandwich

Chicken Tikka Masala (sandwiches)

1-15 ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 teaspoons garam masala
salt and pepper
1 1/2 pounds boneless, skinless chicken thighs (about 8 and I used bone-in and the bones came right out – no problem)
1/2 cup heavy cream

In a 4-6 quart slow cooker, add the tomatoes, onion, garlic, tomato paste and spices and stir and taste for seasoning.  Place the chicken thighs over the tomato mixture and cook on low for 8 hours or on high for 4.  Shred the chicken and remove bones (if you used bone-in).  Stir in the heavy cream and let it keep cooking for about 10 minutes while you get everything else ready.  Serve over rice with lots of cilantro, or make these sandwiches by splitting hoagie rolls down the center and layering the chicken with sour cream and topping with fresh sliced cucumber and cilantro.  And garnish with lots of sriracha sauce for extra spice!

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