Slow-Cooker Chicken Tikka Masala
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- 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 .
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.