Slow-Cooker Chicken Tikka Masala
By Matthew FairmanPublished on February 14, 2018
Time
3 to 4 hours on low
Yield
Serves 4 to 6
Ingredients
Before You Begin
Serve with white rice, preferably basmati. You can substitute 2 teaspoons of ground coriander, ½ teaspoon of pepper, ¼ teaspoon of ground cardamom, and ¼ teaspoon of ground cinnamon for the garam masala. A jalapeño chile can be substituted for the serrano. For a spicier dish, reserve and add the chile seeds.
Instructions
- Combine tomatoes and sugar in slow cooker. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened, 5 to 7 minutes. Add serrano, garlic, ginger, tomato paste, garam masala, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 1 minute.
- Transfer onion mixture to slow cooker and stir to combine. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken registers 160 degrees, 3 to 4 hours on low.
- Remove chicken from slow cooker and cut into 1-inch pieces. Stir cream and chicken into slow cooker. Serve, sprinkled with cilantro.
Time
3 to 4 hours on lowYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For a slow-cooker chicken tikka masala with tender chicken chunks in a sweet, mildly spiced, creamy tomato curry, we found that the traditional, time-consuming step of marinating the chicken in yogurt and spices was unnecessary. Instead, we simply nestled whole chicken breasts into a mix of crushed tomatoes, sautéed onion, fresh chile, ginger, and garam masala and turned on the slow cooker. The whole chicken breasts poached slowly in the flavorful sauce, so they cooked evenly and remained juicy. We then cut them into pieces before recombining them with the sauce. Stirring in cream to finish the sauce balanced the bright tomato flavor and added a comforting richness.
Before You Begin
Serve with white rice, preferably basmati. You can substitute 2 teaspoons of ground coriander, ½ teaspoon of pepper, ¼ teaspoon of ground cardamom, and ¼ teaspoon of ground cinnamon for the garam masala. A jalapeño chile can be substituted for the serrano. For a spicier dish, reserve and add the chile seeds.
Instructions
- Combine tomatoes and sugar in slow cooker. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened, 5 to 7 minutes. Add serrano, garlic, ginger, tomato paste, garam masala, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 1 minute.
- Transfer onion mixture to slow cooker and stir to combine. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken registers 160 degrees, 3 to 4 hours on low.
- Remove chicken from slow cooker and cut into 1-inch pieces. Stir cream and chicken into slow cooker. Serve, sprinkled with cilantro.
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