Chicken Tikka Masala |
Ingredients:
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
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.
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
Directions:
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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