Sunday, May 31, 2015

Slow Cooker Tikka Masala

Slow Cooker Tikka Masala
Picture next time...

3 lbs boneless skinless chicken thighs - cut into bite size
2 TBS Extra Virgin Olive Oil
2 TBS lemon juice
2 TBS ginger root - peeled and grated
4-6 cloves garlic - minced
1 large onion - diced
2 TBS Garam Masala
1 TBS ground cumin
1 TBS salt
2 tsp ground smoked paprika
2 tsp ground turmeric
2 tsp ground coriander
1 tsp ground black pepper
½ tsp ground cardamon
½ tsp ground cinnamon
½-3 tsp ground cayenne - depending on heat preference (we do 1/2 - 3/4 tsp)
1 (13.5 oz) can coconut milk
2 (15 oz) cans diced/crushed tomatoes - undrained
2 bay leaves

1½ cups greek/indian yogurt
4 TBS cornstarch


  1. Combine the ginger, garlic , tomatoes, coconut milk, spices, and chicken in your slow cooker. Cook on high for 4 hours, or low for 8 hours. Uncover and let cool ten minutes.
  2. Stir together the yogurt and cornstarch in a small bowl. Let it sit for 5 minutes to activate the thickeners. Stir few spoonfuls of the warm Tikka Masala sauce into the yogurt to bring the temperature up and prevent curdling. Pour the yogurt mixture into the slow cooker, stir, then let thicken for 15 minutes. Taste and add salt as needed.
  3. Serve over long grain, jasmine, or basmati rice with a sprinkling of cilantro leaves or with the following topping recipe:
Top with:
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh cilantro leaves
1 TBS lemon juice
1/4 tsp salt
1/4 tsp pepper
In a small bowl, toss the cucumber, lemon juice, salt, and pepper. Cover and refrigerate for up to 8 hours.

Inspiration sources: Chef John' &

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