SLOW COOKER CHICKEN TIKKA MASALA RECIPE
This
is a curry dish. Spooned over some steamed rice, this easy slow cooker tikka
masala is about to make your busy days very happy indeed.
Servings : 4 to 6
INGREDIENTS
·
2
pounds boneless, skinless chicken thighs, cut into 1-inch pieces
·
1/2
cup whole-milk plain yogurt (not Greek)
·
1
1/2 teaspoons kosher salt, divided
·
1
large yellow onion, diced
·
3
cloves garlic, minced
·
1
tablespoon peeled and minced fresh ginger
·
2
teaspoons ground coriander
·
2
teaspoons garam masala
·
1
teaspoon ground cumin
·
1
teaspoon ground turmeric
·
2
tablespoons tomato paste
·
1
(15-ounce) can diced tomatoes, drained
·
3/4
cup heavy cream or coconut milk
·
Chopped
fresh cilantro
·
Cooked
rice or naan, for serving
INSTRUCTIONS
1.
Place
the chicken, yogurt, and 1 teaspoon of the salt in a 4-quart or larger slow
cooker and stir to combine.
2.
Heat
the oil in a large frying pan over medium heat until shimmering. Add the onion
and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic,
ginger, coriander, garam masala, cumin, and turmeric and cook until fragrant,
about 1 minute. Add the tomato paste and cook until darkened in color, about 1
minute. Add the drained tomatoes and remaining 1/2 teaspoon of salt and bring
to a simmer, scraping up the browned bits from the bottom of the pan. Transfer
to the slow cooker and stir to combine with the chicken.
3. Cover
and cook on the HIGH setting for 4 hours or LOW setting for 8 hours. Stir in
the cream or coconut milk. If you prefer a thicker sauce, leave the slow cooker
uncovered and cook on the HIGH setting for 30 minutes. Taste and season with
salt as needed. Serve garnished with cilantro with rice or naan.
NOTES
§ Using chicken breasts: Chicken
breasts can be substituted for the thighs, although I find thighs hold up
better over the long cooking and breasts tend to fall into shreds. Still
delicious, though!
§ Smoky flavor alternative: For a
little of that smoky tandoori flavor, try using smoked paprika and roasted
tomatoes.
§ Cooking rice: Here's my favorite
method for cooking basmati rice in about 20 minutes: How To Cook PerfectBasmati Rice.
§ Storage: Leftovers can be
refrigerated in an airtight container for up to 4 days or frozen for up to 3
months.
NUTRITION
low-carb egg-free peanut-free
tree-nut-free soy-free fish-free
shellfish-free pork-free red-meat-free
alcohol-free
Per
serving, based on 6 servings. (% daily value)
Calories 334 Fat 18.4 g (28.3%) Saturated 9 g (45.1%)
Carbs 9.6
g (3.2%) Fiber 2.7 g (10.7%) Sugars 5.4 g
Protein 32.5
g (65%) Sodium 688.1 mg (28.7%)
Recipe
from thekitchn.com
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