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Chicken Tikka Masala with Basmati Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Saucepan

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (15 ounces) tomato sauce
  • 1 cup plain yogurt
  • 2 tablespoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked basmati rice
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Place the chicken pieces, onion, garlic, and ginger into the slow cooker.
  • In a bowl, stir together the tomato sauce, yogurt, garam masala, cumin, paprika, turmeric, salt, and pepper until smooth.
  • Pour the sauce mixture over the chicken and stir to coat everything evenly.
  • Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
  • Stir in the heavy cream during the last 15 minutes of cooking.
  • Spoon the cooked basmati rice into bowls and top with the chicken tikka masala.
  • Sprinkle with chopped cilantro before serving.

Notes

Stir the cream in at the end to keep the sauce smooth and prevent curdling. If the sauce seems too thick after cooking, add a splash of water to loosen it. Leftovers reheat well the next day with a little extra cream stirred in to refresh the texture.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Mixing Bowl, Saucepan