Wednesday, April 17, 2013

Slow Cooker Chicken Tikka Masala

This Real Simple recipe tastes better than anything I've had in an Indian restaurant.


  • 15-ounce can crushed tomatoes
  • medium onion, chopped
  • 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. We also added naan bread.

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