Original recipe at: http://www.thekitchn.com/recipe-slow-cooker-chicken-tikka-masala-recipes-from-the-kitchn-211284
Serves 4 to 6
Serves 4 to 6
Ingredients:
1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste or fresh chopped tomatoes)
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve
Directions:
Previous night:Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.
Day of:Move the chicken breast or thigh pieces (cut into bite-sized pieces) into the slow-cooker.Add the spice mixture from the previous night over the chicken.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low.
Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving.
Notes:
- Use frozen chicken and use the delay timer before leaving for work, so food is ready 4+8 hours later, just in time for dinner! Only do this with frozen meat so that the 4 hour delay is effectively just 'thawing' and does not risk spoling it.
- Use chicken breast instead of thigh meat, it disintegrates into shreds (so doesn't need pre-cutting of the meat) and tastes just as great.
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste or fresh chopped tomatoes)
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve
Directions:
Previous night:Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.
Day of:Move the chicken breast or thigh pieces (cut into bite-sized pieces) into the slow-cooker.Add the spice mixture from the previous night over the chicken.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low.
Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving.
Notes:
- Use frozen chicken and use the delay timer before leaving for work, so food is ready 4+8 hours later, just in time for dinner! Only do this with frozen meat so that the 4 hour delay is effectively just 'thawing' and does not risk spoling it.
- Use chicken breast instead of thigh meat, it disintegrates into shreds (so doesn't need pre-cutting of the meat) and tastes just as great.
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