Slow-Cooker Chicken Tikka Masala

chicken-tikka-masala
Photo by Roland Bello
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 559 calories
    • 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

Ingredients

  1. Check 1 15-ounce can crushed tomatoes
  2. Check 1 medium onion, chopped
  3. Check 2 cloves garlic, chopped
  4. Check 2tablespoons tomato paste
  5. Check 2teaspoons garam masala (Indian spice blend)
  6. Check kosher salt and black pepper
  7. Check 1 1/2pounds boneless, skinless chicken thighs (about 8)
  8. Check 1/2 English cucumber, halved and thinly sliced
  9. Check 1/4cup fresh cilantro leaves
  10. Check 1tablespoon fresh lemon juice
  11. Check 1cup basmati or some other long-grain white rice
  12. Check 1/2cup 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.