11/2/16

Slow Cooker Tikka Chicken Masala From Skinnytaste's Fast and Slow Cookbook


I love Indian food so much. Occasionally I make Indian inspired recipes at home by incorporating Indian spices into my regular dishes. When I bought my friend Gina's, skinnytaste, second cookbook, Skinnytaste Fast and Slow, the first recipe I decided to try was Chicken Tikka Masala. The recipe is part of the "slow" section of the book and was a good guide for using my slow cooker. I'm sure you can also use a heavy bottomed pot and adapt the recipe to that if you don't own a slow cooker.

Reprinting the recipe with Gina's permission.

Ingredients
1 1/2 pounds skinless, boneless, chicken thighs, cubed {I used chicken breasts}
1 1/2 teaspoons kosher salt
1/2 tablespoon ghee or butter
1/2 onion, chopped
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1 (14-ounce) can petite diced tomatoes
6 tablespoons canned full-fat coconut milk
1/4 cup fresh cilantro leaves, for garnish

Directions
Place the chicken in a slow cooker and season with 1 teaspoon of the salt.

In a medium skillet, melt the ghee over medium heat. Add the onion, garlic, ginger, turmeric, garam masala, coriander, cumin, cayenne, and cardamom. Cook, stirring until the vegetables are soft and the spices are fragrant, about 5 minutes. Transfer to a blender along with the tomatoes and blend util smooth. Pour over the chicken in the slow cooker and add the remaining 1/2 teaspoon salt.

Cover and cook on low for 6 hours. Sir in the coconut milk. Serve garnished with the cilantro.


This was a really simple recipe to follow. The sauce was smooth and fragrant. Don't expect it to be as rich and buttery as the one you'd get at an Indian restaurant. The flavors develop and become stronger if you leave the dish in the refrigerator, and I imagine it'd be great to freeze.

I served this chicken dish along with Gina's chana masala because both dishes used some of the same main ingredients.

I can't wait to make some of the other recipes from Gina's book.

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