Categorized:
- Main Dish
- Poultry
Tagged:
- cardamom
- cayenne pepper
- chicken thighs
- cilantro
- cinnamon
- cloves
- coriander
- cream
- cumini
- fenugreek
- garlic
- ginger
- greek yogurt
- kashmiri chili
- nutmeg
- onions
- sugar
- tapioca starch
- tomato puree
- turmeric
Slow Cooker Chicken Tikka Masala
Ingredients
- 3 lbs chicken thighs, trimmed of excess fat, cut into 1 1/4-inch cubes
- 1 small yellow onion, grated (scant 1/2 cup)
- 1 Tbsp peeled and finely grated ginger
- 1 Tbsp minced garlic
- 1 recipe spice blend, listed below
- 2 cups canned tomato puree
- 1/2 cup low fat plain Greek yogurt
- 2/3 cup heavy cream
- 4 tsp tapioca starch
- 1 Tbsp dried fenugreek ( here )
- Cayenne pepper, to taste (optional)
- Cilantro, for serving
Spice Blend
- 1 Tbsp ground cumin
- 1 Tbsp mild kashmiri chili powder, ( here ) or more as desired (I use 2 Tbsp but it is a bit spicy)
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp sugar
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- For the spice blend whisk together all spices listed under “spice blend” in a small mixing bowl. Set aside.
- To a 6 or 7 quart slow cooker add chicken thighs, onion, garlic, and ginger then sprinkle over spice blend. Toss to coat.
- Add tomato puree and Greek yogurt. Toss with the chicken.
- Cover and cook on low heat until chicken is cooked through, about 4 to 5 hours.
- In liquid measuring cup used to measure the heavy cream, whisk together the heavy cream with tapioca starch. Pour mixture into slow cooker with the cooked chicken, along with the fenugreek and gently stir.
- Season with cayenne pepper to taste if you’d like additional spicy heat, and taste to see if you’d like additional salt added.
- Serve with basmati rice if desired garnished with cilantro.
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