Friday, May 25, 2012

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala
Yields 6 servings

This recipe is genuinely amazing.  I added a quick homemade raita by scooping some de-seeded cucumber, a cup or so of plain full fat yogurt, and a teaspoon+ of cumin and coriander.  


5 boneless, skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
1/2 large yellow onion, finely diced
4 cloves garlic, minced
2 Tbsp freshly, finely grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 oz) can tomato puree 
1 1/2 cups plain yogurt 
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 Tbsp Garam Masala
1 Tbsp cumin
1/2 Tbsp paprika
2 tsp salt, or to taste
3/4 tsp cinnamon
3/4 tsp freshly ground black pepper
1-3 tsp cayenne pepper
2 bay leaves

Add at end:
1 cup heavy cream
1/2 tbsp cornstarch
Prepared Long Grain White Rice or Basmati Rice
Chopped cilantro, for serving

In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper.  Stir until combine.  Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce.  Add in 2 bay leaves.  Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).  
In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir.  Allow mixture to cook 20 minutes while you prepare the rice.  Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

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