Chicken Tikka Masala

Standard

So you liked last week’s naan but were wondering what you could make to go with it.  You are busy.  I understand, so am I.  And that is why I love slow cooker meals.  But come on, you can only make a pot roast or a pulled pork so many times before you begin to scour the internet for something else to make in your slow cooker.

Or maybe that is just me.

It was one of those internet wanderings which led me to this recipe.  Chicken Tikka Masala in a crockpot! Delicious and it tastes like you have been slaving away in the kitchen all day when really you were at work.. hmmm… possibly slaving away behind the computer and a telephone.

Again, maybe that is just me…

Chicken Tikka Masala

Adapted from Table for Two

* Makes a ton!  We always use the leftover naan to eat up the leftovers.

8 boneless chicken thighs or 4-5 chicken breasts, cubed

1 small onion, diced

2 cloves of garlic, minced

1 tbsp fresh ginger, minced (or 1/2 tbsp, powdered)

1 8 oz can of tomato paste

1 10 oz can of tomato sauce

3/4 cup plain yogurt

1 tbsp olive oil

1 tbsp Garam masala

1/4 tsp cumin

1/2 tsp paprika

1 tsp salt

1/2 tsp cinnamon

1/4 tsp black pepper

1 1/2 tsp cayenne pepper

1 bay leaf

1 cup heavy cream

3 tbsp cornstarch

lemon juice from half a small lemon

Place all the ingredients, up to the cayenne pepper, into the crockpot.

Stir to combine, making sure the chicken is well coated.

Add in the two bay leaves by carefully pushing them into the mix.

Cover and cook for 6-8 hours on low or until the chicken is cooked through.

Whisk the cream and cornstarch together and pour into the crockpot. Gently stir and cook for another 20 minutes to thicken.

Squeeze the lemon juice over the top and serve over white rice and with some delicious naan!

It really does taste like you cooked all day.

 

Chicken Tikka Masala

8 boneless chicken thighs or 4-5 chicken breasts, cubed

1 small onion, diced

2 cloves of garlic, minced

1 tbsp fresh ginger, minced (or 1/2 tbsp, powdered)

1 8 oz can of tomato paste

1 10 oz can of tomato sauce

3/4 cup plain yogurt

1 tbsp olive oil

1 tbsp Garam masala

1/4 tsp cumin

1/2 tsp paprika

1 tsp salt

1/2 tsp cinnamon

1/4 tsp black pepper

1 1/2 tsp cayenne pepper

1 bay leaf

1 cup heavy cream

3 tbsp cornstarch

lemon juice from half a small lemon

 

Place all the ingredients, up to the cayenne pepper, into the crockpot.

Stir to combine, making sure the chicken is well coated.

Add in the two bay leaves by carefully pushing them into the mix.

Cover and cook for 6-8 hours on low or until the chicken is cooked through.

Whisk the cream and cornstarch together and pour into the crockpot. Gently stir and cook for another 20 minutes to thicken.

Squeeze the lemon juice over the top and serve over white rice.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s