Monday, January 9, 2012

Chicken Tikka Masala

From Real Simple January 2012.

15 oz can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 T tomato paste
2 t. garam masala (Indian spice blend but if you don't have it- 1/2 t. cumin, 1/4 t. cinnamon, 1/4 t. coriander, 1/4 t. black pepper, 1/8 t. ground cloves, 1/8 t. nutmeg and a pinch of cayenne)
Kosher salt and black pepper
1 1/2 lbs boneless, skinless chicken thighs (about 8)
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh cilantro leaves
1 T 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, 3/4 t. salt, and 1/4 t pepper. Place the chicken on top of the vegetables, vober, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.

In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 t. 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. And naan!!!


  1. Next time, I would like to add chickpeas at the end.

  2. Should include in the recipe when/how to add cream.
    Otherwise, good stuff. Enjoying the leftovers for lunch today.
    I used leftover jasmine rice. Made some brown and some white.

  3. Crazy! I just made this recently, too!