Wednesday, February 4, 2015

Recipe of the Week!

Chicken Tikka Masala
I have very little confidence when it comes to making Asian cuisine. I just feel like it's so complicated. Really, I've never tried that hard. I came across this recipe and it looked so easy I was excited to try it. I'm so glad I did because it's so simple and it's so good. You can also cut out some steps to make things easier on yourself. This recipe also makes a lot, so we have a ton of leftovers, or you can make it for a bunch of people. Also...I have tried this with chickpeas instead of chicken and it's good, but not as good. It is a good vegetarian option.  Really, you must try this if you like Indian food!

1 to 1 1/2 pounds chicken breasts cut into bite size pieces
1/2 cup plain, Greek yogurt (optional)
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can crushed tomatoes
1 cup heavy cream
Fresh cilantro, chopped
Cooked rice

Marinate the chicken in the 1/2 cup yogurt for a few hours (this step is optional, I have made it both with and without this step and each turned out fine). Transfer the chicken to your crock pot. If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. If you dont have time, you can just evenly cover the chicken with the onions, garlic, tomato paste, and spices. Next, stir in the crushed tomatoes.

Cover the crock pot and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving.

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