Slow-Cooker Chicken Tikka Masala

David Prince

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Serves 4| Hands-On Time: 10m | Total Time: 8hr 10m

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

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).
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.
Twenty minutes before serving, cook the rice according to the package directions.
Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

By Charlyne Mattox, January 2012

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 559

Fat 25g
Sat Fat 10g
Cholesterol 152mg
Sodium 738mg
Protein 37g
Carbohydrate 48g
Sugar 3g
Fiber 4g
Iron 4mg
Calcium 91mg

What does this mean? See Nutrition 101.

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Quick Tip

Garam masala is a mixture of spices often used in Indian cooking. If you can’t find it in the spice aisle of your supermarket, you can make your own by combining ½ teaspoon cumin, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon black pepper, ⅛ teaspoon ground cloves, ⅛ teaspoon nutmeg, and a pinch of cayenne.