crock pot indian recipe – take 3.

Slow-Cooker Chicken Tikka Masala

we started this one last night and let it cook while we slept. this recipe is super simple and yielded a very mild, perhaps very traditional tikka masala (bland for bland palates) – it contains absolutely no heat. it needs at least double the garam masala. this was by far the simplest recipe.

*We have a 7 quart slow cooker so double the recipe below.

Serves 4
Ingredients
1 15-ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 teaspoons garam masala (Indian spice blend)
kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs (about 8)
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh cilantro leaves
1 tablespoon fresh lemon juice
1 cup basmati or some other long-grain white rice
1/2 cup heavy cream
Directions
In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time). In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours. Twenty minutes before serving, cook the rice according to the package directions. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

crock pot indian recipe – take 2.

Easy Chicken Tikka Masala {Crockpot recipe!}

INGREDIENTS:
8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts about, 3 lbs. (preferably organic)
1 large onion, diced
2 carrots, peeled and diced
2 green peppers, chopped (optional)
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 1/2 cups plain yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
1 tbsp. cumin
1/2 tbsp. paprika
2 tsp. salt, or to taste
3/4 tsp. cinnamon
3/4 tsp. fresh ground black pepper
1-3 tsp. cayenne pepper (depending on your heat preference)
2 bay leaves
1 cup heavy cream, preferably organic ( I have used 1 C full fat coconut milk and it was Delicious!)
3 tbsp. cornstarch, preferably non gmo
1 small bag frozen peas (about 1-2 cups)
Chopped parsley or cilantro, for topping

INSTRUCTIONS:
Put all the ingredients up to the bay leaves in a large bowl. Stir to combine all the wonderful spices and ingredients. Make sure the chicken is well coated. Pour the mixture in your crock pot (carefully!) and add the 2 bay leaves. Cover and cook for 8 hours on low (or 4 hours on high). When the chicken is cooked through, in a medium bowl, whisk together heavy cream (or coconut milk) and corn starch, then pour the mixture into the crockpot. Add the peas (frozen) at this time too, and gently stir the whole mixture. Let cook an additional 20 minutes to thicken up. Serve hot over hot brown rice mmmmm. Lundberg short grain or brown basmati rice are my favorites :) . If you have any leftover store it in an air tight container for up to 5 days.