SLOW-COOKER CHICKEN TIKKA MASALA

SLOW-COOKER CHICKEN TIKKA MASALA

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Spice Blend

  • 4

    cloves garlic, grated

  • 1

    Tbs. grated fresh ginger (about ½-inch piece)

  • 1

    Tbs. turmeric powder

  • 1

    Tbs. garam masala

  • 1

    tsp. ground cumin

  • 1

    tsp. ground coriander

  • 1

    tsp. fine sea salt

  • ½

    tsp. red pepper flakes

  • For the Sauce/Chicken

  • 3

    Tbs. salted butter, divided

  • 2

    lbs. boneless, skinless chicken breast, rinsed, patted dry, and cut into 1-inch cubes

  • ½

    medium-sized yellow onion, finely chopped (about ½ cup)

  • 1

    (6-oz) can tomato paste

  • 1

    (28-oz) can crushed tomatoes

  • 1

    (13½-oz) can full-fat coconut milk

  • cream scooped from the top of 1 chilled (13½-oz) can full-fat coconut milk (about ½ cup)

  • ½

    cup fresh lime juice (about 2 limes)

  • fresh jalapeno sliced, for garnish

  • ¼

    cup coarsely chopped fresh cilantro, for garnish

Directions

For the Spice Blend In a small bowl, mix together the ingredients for the spice blend, set aside. For the Sauce/Chicken 1. Melt 2 Tbs. of the butter in a large frying over high heat. While the butter is melting. thoroughly coat the chicken on all sides with half to the spice blend. Working in batches so that no tow pieces of chicken touch each other in the pan, add a portion of the seasoned chicken to the hot pan and sear for 2 to 3 minutes on each side, just until the chicken develops a light brown crust. Transfer the browned chicken to the slow cooker and repeat the process with the remaining chicken. 2. Once the chicken is finished, add the remaining Tbs. of butter to the hot pot. Once melted, add the rest of the spice blend and the chopped onion. Stir for 8 to 10 minutes, until browned but not burned. Add the tomato paste, whisk to incorporate, and cook for an additional 4 to 5 minutes, until the tomato paste develops a deep red color. Add the crushed tomatoes, coconut milk, coconut cream, and lime juice. Stir to incorporate and bring to a simmer. Let simmer for 10 minutes, or until it is thickened slightly and coats the back of a spoon. Pour the sauce over the chicken in the slow cooker. Stir so that the chicken is coated on all sides. 3. Cook in the slow cooker on high for 4 hours or on low for 8 hours. Serve garnished with jalapeno slices and fresh cilantro.


Nutrition

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