Slow-Cooker Chicken Tikka Masala

Slow-Cooker Chicken Tikka Masala
David Prince
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preparation
10
minutes
cooking
490
minutes
Serves 4

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.

 

Charlyne Mattox
December 2011

Nutritional Information

  • Per Serving
  • Calories 559
  • Fat 25 g
  • Sat Fat 10 g
  • Cholesterol 152 mg
  • Sodium 738 mg
  • Protein 37 g
  • Carbohydrate 48 g
  • Sugar 3 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 91 mg
What does this mean? See Nutrition 101.

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