Thursday, February 9, 2012
As you now I absolutely love Indian food, but a lot of times it takes hours of cooking and prep work. My friend Lisa sent me this recipe for a slow cooker Tikka Masala, so I had to try it immediately and was pleasantly surprised at how good it turned out.
Slow Cooker Chicken Tikka Masala
15 Ounce Can Crushed Tomatoes
1 Medium Onion, diced
2 Cloves Garlic, chopped
2 Tablespoons Tomato Paste
2 Teaspoons Garam Masala
½ Teaspoon Indian Chili Powder (or cayenne pepper), optional if you like spice
2 Pounds Boneless Skinless Chicken Thighs
½ Bunch Fresh Cilantro
1 English Cucumber, diced
Juice, One Lemon
½ Cup Heavy Cream
Combine tomatoes, onion, garlic, tomato paste, garam masala, chili powder (if using), and ¾ teaspoon kosher salt in slow cooker. Place chicken on top of the sauce, cook on low for 8 hours, or high for 4 hours.
For the garnish, toss the cucumber, cilantro, ¼ teaspoon salt, and lemon juice together, cover and let sit for flavors to meld.
Twenty minutes before serving, cook rice per instructions.
Just before serving, stir the cream into the chicken Tikka Masala. Serve over the rice with the cucumber relish.