Bet You Didn’t Know You Could Make This Indian Classic Dish Right in Your BFF the Crock!
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Check out what my friends at The Kitchn had to say about this Slow-Cooker Chicken Tikki Masala:
I made this a couple of nights ago with boneless & skinless chicken breasts (1.5 lbs) cut up into bite-sized pieces, it was awesome. I added a bit less salt, but everyone’s taste is different.
This dish really is easy to throw together and everyone loved it. I preheated my crock while I got everything ready, threw it all in together and took off for work. When I came home it smelled SO GOOD. The kids were already home and sitting at the table with forks. (That was a joke!) Seriously though, they could have been!
Ingredients
1 to 1 1/2 pounds Tyson boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons Hunts tomato paste
1 to 2 tablespoons garam masala
2 teaspoons smoked or regular paprika
2 teaspoons Morton kosher salt
1 (28-ounce) can Hunts diced tomatoes
3/4 cup Borden heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve – Jasmine or basmati
Directions
Cut the Tyson chicken thighs into bite-sized pieces and put them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, Hunts tomato paste, 1 tablespoon of garam masala, smoked or regular paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the Hunts diced tomatoes with their juices.
Cover the slow cooker and cook for around 4 hours on high or 8 hours on low. Fifteen minutes before it’s ready to be served, stir in the heavy cream. If you prefer a thicker sauce, leave the crock uncovered for the last 15 minutes. Taste and add more garam masala or salt to get your preferred flavor.
Serve over rice with fresh chopped cilantro sprinkled over the top of each dish. The tikka masala can be refrigerated for about a week or frozen for up to 4.
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Quick Tip: Smoked paprika and roasted tomatoes add a different dimension of flavor.
Thank you to The Kitchn for this awesome recipe!
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