Slow Cooker Tikka Masala

Slow Cooker Tikka Masala

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 1/2 cups plain yogurt
  • 1 Tablespoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 5 garlic cloves, minced
  • 1 Tablespoon minced ginger
  • 2 teaspoons salt, divided
  • 1 teaspoon cracked black pepper
  • 2 pounds boneless, skinless chicken thighs
  • 2 Tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1/2 teaspoon crushed red pepper
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (6 oz.) tomato paste
  • 1/3 cup heavy cream
  • Cooked rice
  • Sliced cucumbers
  • Chopped cilantro

Directions

  1. Combine yogurt, turmeric, coriander, cumin, garam masala, garlic, ginger, 1 teaspoon salt and pepper in a large plastic zipper bag.
  2. Add chicken to bag. Seal and refrigerate overnight.
  3. Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and red pepper, cook until just beginning to soften, about 3 minutes. Stir in tomatoes, tomato paste and remaining 1 teaspoon salt until blended. Place in slow cooker. 
  4. Drain chicken and add to slow cooker. Stir to coat chicken.
  5. Cover and cook for 3 hours on HIGH or 6 hours on LOW. Stir in heavy cream before serving.
  6. Serve over cooked rice with cucumbers and cilantro.

Serves: 6

Test Kitchen Tip: If using a slow cooker with ceramic crock, cook vegetables in a large skillet over medium-high heat. Transfer ingredients to slow cooker crock and cook as directed.

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