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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
  • Saucepan

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 (15-ounce) can tomato sauce
  • 1 cup plain yogurt
  • 2 tablespoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup basmati rice
  • 2 cups chicken broth
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Place the chicken pieces, onion, garlic, ginger, tomato sauce, yogurt, garam masala, cumin, turmeric, paprika, salt, and pepper in the slow cooker. Stir until the chicken is coated evenly.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the sauce has thickened slightly.
  • About 20 minutes before serving, bring the chicken broth to a boil in a saucepan. Add the basmati rice, reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
  • Fluff the rice with a fork. Spoon the chicken and sauce over the rice and top with the chopped cilantro.

Notes

Stir the yogurt into the sauce right at the start so it blends smoothly during the long cook time. If the sauce looks too thick after cooking, add a splash of broth before serving. Leftovers reheat best in a covered skillet over medium-low heat with a little extra broth to loosen the sauce. The cilantro adds a fresh note that balances the warm spices, so add it just before eating.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Saucepan