Chicken Tikka Masala (Slow Cooker)

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byibthegr8est

Categories:
- Chicken

print

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

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

Masala

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.
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.
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.
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.
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.
Add the cream and cilantro.