We needed a break from our standard meals, so when I found this recipe in the Real Simple magazine, The Chef agreed to make it.
We have tried Indian food before, while eating out or visiting friends. However, trying this at home was a new adventure. We thoroughly enjoyed it — it was easy to make and tasted wonderful.
You can see our version of the dish in the picture below the recipe. There is a chicken mixture, which is served over rice, and a cucumber relish, which accompanies the dish.
This recipe has been added to our favourites list. The only problem with this recipe is that I work from home, so I had to smell it all day. And it smelled unbelievably good! I was ready to eat about 2 PM, but managed to wait until suppertime. 😉
Slow Cooker Chicken Tikka Masala
- 1 15-ounce can crushed tomatoes
- 1 medium onion chopped
- 2 cloves of minced garlic
- 2 tablespoons tomato paste
- 2 teaspoons garam masala (Indian spice blend)
- kosher salt and black pepper
- 1 1/2 pounds boneless skinless chicken thighs ( about 8) ( We used a mixture of thighs and breasts
- 1/2 cup heavy cream
- 1 cup long grain rice such as basmati (We used sticky rice)
- 1/2 English cucumber halved and sliced thinly
- 1/4 cup fresh cilantro leaves
- 1 tablespoon fresh lemon juice
- In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, 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.
- 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.
- Twenty minutes before serving, cook the rice according to the package directions.
- Just before serving, stir the cream into the chicken tikka masala.
- Serve over the rice with the cucumber relish.
Slow Cooker Chicken Tikka Masala with Cucumber Relish