Wednesday, July 27, 2011

Crock-Pot Chicken Tikka Masala

So no, this really isn't turning into a food blog, but I doubt anyone's really interested in how today is going to be a rest day for me (I thought about hitting up yoga again, but I'm STILL really sore!) or how I'm going to get a pedicure after work (yayyyyy!). This recipe, however, may be interesting for the Indian-food lovers among you. Last time I went out to dinner with Pamela I ended up eating all of her tikka masala (oops, sorry, Pamela!) and when I mentioned it to my friend Liz, she sent me this recipe. I made it last night. It doesn't quite rival what I had at Heritage India but it's pretty good!

Crockpot Chicken Tikka Masala
* 1.5 pounds of mixed boneless/skinless chicken breast and thighs, rinsed and cubed (I didn't cube mine)
* 3 inch piece of ginger, grated finely (this part was not fun)
* 5 cloves of garlic, grated finely
* 1-2 red chilies, finely chopped (optional if you like a little heat - I didn't put it but would have if I  had found them))
* 1 Tbsp. yellow mustard seeds, lightly toasted
* 1 Tbsp. paprika
* 2 tsp. ground cumin
* 2 tsp. ground coriander
* 2 Tbsp. garam masala
* 3/4 cup nonfat plain yogurt
* 1 Tbsp. canola oil (I used olive)
* 2 small or 1 large onion, thinly sliced
* 3 Tbsp. tomato paste
* 1.5 cups water (or chicken broth if preferred but then omit the salt)
* 1 can tomato sauce (8 oz.)
* 1/2 cup ground cashews
* 1 tsp. kosher salt
* 1/2 cup half & half (or heavy cream)
* a few sprigs of cilantro (optional garnish)

* Mix the garlic, ginger, (chilies), mustard seeds, paprika, cumin, coriander, and garam masala in a bowl.  Put half of this mixture in a large mixing bowl and set the rest aside.

* Add the yogurt to the mixing bowl and mix it in with the spices and add in the chicken cubes.
* Let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours if your schedule allows it.

* In another mixing bowl, whisk together the tomato paste, tomato sauce and water.
* Heat the oil in a skillet on medium heat and, when hot, add the onions and the remaining spice mixture and let the onions soften gently for about 5 minutes.

* Add into the crockpot: chicken mixture, onion mixture, tomato sauce mixture, cashews and salt.  Stir until all combined.
* Simmer on low for about 4-5 hours or on high for 3-4 hours.  This will thicken the liquid and the chicken will melt into tender shreds.

* Stir in the half & half or cream towards the end when there is only about 20 more minutes of cooking.

* Garnish with cilantro if desired (um, all these ingredients had already cost me $48, mostly since our cabinets and refrigerator were empty- so I skipped the cilantro!)

Serve with brown basmati rice and naan.

1 comment:

  1. That is a lot of ingredients! Do you think it was worth it?