Trying a New Recipe: Slow Cooker Chicken Tikka MasalaPosted: February 28, 2012 | Author: Jena | Filed under: Experimentation, Jena's work, playing with our food | Leave a comment »
Had to try this…I miss eating Indian Food. There was an awesome Indian joint on my commute when I was working out of the home. We would eat take out from there at lease every other week…yogurts and masala sauces, yummo. I found this recipe on Pinterest.
I go on a hunt for garam masala to try the dish, but like the absence of a great Mom and Pop Indian food restaurant in the local area, there is no garam masala on the grocery shelves in town. I find a recipe for making my own garam masala, but before I can put it to the test, a friend shows up with a shaker full. She buys hers in bulk at Patel Brothers in Shrewsbury Massachusetts. Thanks Jenn!
I omit all the spicy stuff in hopes of making it more appetizing for the kids.
I even go as far as rinsing some of the sauce off the chicken before serving it to the boys.
The adults love the meal, kids not so much. The chicken was still a little spicy for them.
5 boneless, skinless chicken breast halves, cut into 1 inch pieces
1/2 large yellow onion, finely diced
4 cloves garlic, minced
2 Tbsp freshly, finely grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 oz) can tomato puree
1 1/2 cups plain yogurt
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 Tbsp Garam Masala
1 Tbsp cumin
1/2 Tbsp paprika
2 tsp salt, or to taste
3/4 tsp cinnamon
3/4 tsp freshly ground black pepper
1-3 tsp cayenne pepper
2 bay leaves
1 cup heavy cream
1/2 tbsp cornstarch
Prepared Long Grain White Rice or Basmati Rice
Chopped cilantro, for serving
Combine chopped onions, minced garlic, grated ginger, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, salt, cinnamon and pepper. Stir until combined. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours.
Whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes. Remove bay leaves and serve warm over rice.