(Slow Cooker) Chicken Tikka Masala

Calories 559 Fat 25g Sat Fat 10g Cholesterol 152mg Sodium 738mg Protein 37g Carbohydrate 48g Sugar 3g Fiber 4g Iron 4mg Calcium 91mg

Photo by Sarah S.

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

Ingredients

  • 1

    15-ounce can crushed tomatoes

  • 1

    medium onion, chopped

  • 2

    cloves garlic, chopped

  • 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)

  • 1/2

    English cucumber, halved and thinly sliced

  • 1/4

    cup fresh cilantro leaves

  • 1

    tablespoon fresh lemon juice

  • 1

    cup basmati or some other long-grain white rice

  • 1/2

    cup heavy cream

Directions

1. 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 (this will shorten total recipe time). 2. 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. 3. Twenty minutes before serving, cook the rice according to the package directions. 4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: