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Chicken Tikka Masala (Slow Cooker)

Recipe byibthegr8est
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Ingredients: 

Chicken Marinade:
2 cups plain yogurt
3 tablespoons lemon juice
1 (1-inch) piece ginger, peeled and grated
5 cloves garlic, peeled and grated
1 tablespoon red chili powder
1 tablespoon paprika
2 teaspoons ground cinnamon
2 teaspoons black pepper
2 teaspoons salt
3 pounds boneless, skinless chicken, cut into 2-inch pieces

Masala:
6 medium tomatoes
3 medium yellow onions, peeled and cut into large pieces
6 cloves garlic, peeled
4-6 Thai, serrano, or cyenne chilies, stems removed
2 (6 oz) cans tomato paste
2 tablespoons garam masala
2 tablespoons ground coriander
1 tablespoon red chili powder
1 tablespoon salt
1 tablespoon brown sugar
3 tablespoons blanched sliced almonds
1 teaspoon ground cinnamon
1/2 cup water
6 cardamom pods, crushed slightly in a mortar and pestle
1 cup heavy cream
1 cup chopped fresh cilantro


Marinade

  1. Whisk together all ingredients except teh chicken in a deep mixing bowl. Add the chicken and mix gently until all the pieces are coated.
  2. Cover and refrigerate at least 2 hours, or, ideally, overnight.

 

Masala

  1. Bring a pot of water to a boil on stovetop. Cut X into the non-stem end of each tomato with a sharp knife and add the tomatoes to the boiling water. Cook for about 2 minutes, or until the peel starts to curl back. Pull the tomatoes out of the water with tongs, allow them to cool, and peel them. Roughlt chop the tomatoes.
  2. In a food processor grind the onions, garlic, red chili powder, salt, brown sugar, almonds, cinnamon, and water until completely smooth. Be patient, as this might take 10-15 minutes. Stop and scrape down sides as needed.
  3. Add the tomatoes to the food processor and pulse a few times until they break down but are not completely blended. Put this mixture in the slow cooker, along with the crushed cardamom pods.
  4. Using a slotted spoon or tongs, slowly add the marinated chicken to the slow cooker. Discard the remaining marinade to make a thicker base for the chicken, or add it to the slow cooker for a thinner masala.
  5. Cook on high for 6 to 8 hours. If you want an even thicker sauce, remove the lid an hour before the cooking time ends.
  6. Add the cream and cilantro.

 

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