Sunday, January 8, 2012

Slow Cooker Chicken Tika Masala

I have never actually had Indian food before, let alone made it myself. Yet when I saw this recipe in the January issue of Real Simple, the flavor combination sounded interesting. Why not start the new year off by trying new food? I also liked that it was something I could make in our slow cooker that wasn't shredded and seemed healthy. This turned out really well and the flavors are nutty and warm not extremely spicy like I had associated with Indian food.

Slow Cooker Chicken Tika Masala
Serves 4
Slightly adapted from: Real Simple Magazine

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 cup rice

Garam Masala mix
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
a pinch of cayenne

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.

Twenty minutes before serving, cook the rice according to the package directions.

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