Slow Cooker Chicken Tikka Masala
Easy · 26 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 can 28oz. diced tomatoes
- 1 can 5.5oz. tomato paste
- 2 inches fresh ginger, grated
- 2 garlic cloves, minced
- 1 onion, diced
- 1 tbsp garam masala
- 1 tbsp tikka paste (could use mild curry paste instead, but then also add about a tbsp of lemon juice)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried coriander
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- Salt
- 1 cup cream
- 2 tbsp fresh cilantro, chopped
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp cumin
- 1/4 to 1 tsp cayenne pepper (depending on how spicy you like it)
- 1 tsp cinnamon
- 1 tsp pepper
- 1 tsp salt
- 6 to 8 chicken thighs (skin on, bone-in)
Instructions
- Stir all ingredients for "Tikka" into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour, or overnight.
- Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over the top. Take the chicken out of the marinade (discard the marinade) and place on the backing rack. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You could also do this on the BBQ. You don't have to worry about cooking the meat all the way through, you are just looking for a nice browned color.
- While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight ot the slow cooker and stir into the masala (sauce). High for 4-6 hours or low for 6-8 hours.
- Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it. Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over basmati rice or Yellow Basmati Rice.
For Marinade - At least an hour to overnight
Tags: pepperplate-import