Indian cooking is a VERY new realm for me. Actually, eating Indian food is a relatively new realm for me in general. I have a good friend who has taught me pretty much everything I know about Indian food and I am very grateful to her for that. She had the most amazing Indian buffet at her wedding…she introduced me to the cuisine prior to the wedding so I wouldn’t feel completely lost and it was very helpful intel 🙂
Anyway, my boyfriend and I have been trying to branch out and try some new flavors from different cultures lately. I had Indian food last at my same Indian friend’s baby shower this summer, but he hasn’t had it since our trip to Portland, OR last fall! It had been a while!! 🙂
Regardless, anything that I can create in a Crock-Pot, I’d consider to be a safe bet! So, why not give this recipe a try?!? Trying to find the garam masala powder in the grocery store was pretty hilarious, but a good story is always ok by me!
The original recipe from The Kitchn had some helpful hints that I definitely followed and I think those hints added major depth of flavor. They took a few extra minutes, but they are definitely well worth it! As usual, I added some of my own twists to this 🙂
Slow Cooker Chicken Tikka Masala
- 1 – 1.5lb chicken breasts (or thighs, if you like thighs – I do not)
- 1/2 c. plain Greek yogurt
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 shallots, diced
- 3 cloves of garlic, diced
- 1 tbsp. ginger
- 2 tbsp. tomato paste
- 2 tbsp. garam masala
- 2 tsp. salt
- 2 tsp. pepper
- 2 tsp. paprika
- 1 28oz. can diced tomatoes (preferably no-salt added), with their juices
- 1/2 c. heavy cream
- 1/2 c. coconut milk
- 1/2 c. fresh cilantro, chopped finely
- 2 c. cooked rice for serving
~ In order to get the chicken super moist and flavorful, please follow this first step — marinate it overnight! Cut the breasts into chunks and place them in a bag. Add the Greek yogurt, garlic powder, 1/2 tsp. salt, and 1/2 tsp. pepper. Shake it and rub it all around covering the chicken as much as possible with this yummy yogurt marinade. Refrigerate or allow to sit for at least 6 hours.
~ This next step is optional, but I found it to be indispensable. The Kitchn author thought it was important, too. If you don’t have time, you don’t have to do this step and simply add all of the following ingredients directly into the Crock-Pot! The meal will still be yummy! So — in a medium skillet, saute the onion and garlic in a little bit of olive or grapeseed oil until slightly browned. Stir in the ginger, tomato paste, garam masala, 2 tsp. salt, 2 tsp. pepper and paprika. Cook for a few more minutes. If you are making this the following day, refrigerate this mixture overnight.
~ When you are ready to prepare the tikka masala, shake off the excess yogurt from the chicken and place in the slow cooker. Pour the can of diced tomatoes over the chicken, making sure to combine them well.
~ Stir in the onion/garlic/spice mixture and place the lid on the Crock-Pot. Cook on Low for 8 hours.
~ During the last 15 minutes of cooking, add the heavy cream and coconut milk and stir to combine. Right before serving, stir in the cilantro.
~ Serve this creamy, yummy, flavorful spicy mixture over the rice. Because we are obsessed with it, we ate this meal with some plain Naan. Who doesn’t like Naan?!?!
We were very pleased with how our first Indian meal endeavor came out and can’t wait to try something else! Any one out there have any good recipes to share?! Any ideas would be greatly appreciated 🙂 🙂