Chicken Tikka Masala (via Slow Cooker)
So this does not come out tasting like what we get in the restaurants in the US, it tastes like what I had in restaurants in India. With that being said I thought it was super yummy and the only downside for me was that it is not spicy at all. I actually added 5 serano peppers and 2 tablespoons of chili powder and it was still not spicy at all to me.
I also did substitute coconut milk for the heavy cream.
It is so easy to make you do not have to do anything! It was super yummy but like I said not spicy at all.
Oh and let me give credit where credit is due...the original recipe is from RealSimple (http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-tikka-masala-recipe-00100000072578/index.html)
- 1 15-ounce can crushed tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 teaspoons garam masala (Indian spice blend)
- kosher salt and black pepper
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- 1/2 English cucumber, halved and thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 tablespoon fresh lemon juice
- 1 cup basmati or some other long-grain white rice
- 1/2 cup heavy cream
1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.