Monday, March 19, 2012

Slow Cooker Chicken Tikka Masala


Adapted from Real Simple


  • 15-ounce can crushed tomatoes
  • medium onion, chopped
  • cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons (or more) garam masala or Tikka Masala (Indian spice blend paste)
  • 1/4 teaspoon ground cayenne pepper
  • kosher salt and black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts (about 4)
  • 1/2 English cucumber, halved and thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lemon or lime juice
  • 1 cup basmati or some other long-grain white rice
  • 1/2 cup coconut milk


  1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, cayenne pepper, 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).
  2. 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.
  3. About an hour before eating, cook the rice according to your rice steamer's directions.
  4. Just before serving, stir the coconut milk into the chicken tikka masala. Serve over the rice with the cucumber relish.

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