My husband and I are on an Indian food kick. It’s kind of strange because we lived in the UK for three years and rarely, if ever, ate Indian food. I mean, outside of India, if you’re going to have curry, then the UK would be the place for it. We just never really got into it until we got to Asia. Strangely, I think it had something to do with the way they plated it up in the UK. Presentation is everything, and we always seemed to have curry in huge pots or dishes with lots of liquid that the table would share. It just seemed more sloppy and drippy than we cared for even though the flavor was good.
Here in Asia, we’ve found some good Indian restaurants that we actually like better. They serve the curries in the small karahi bowls so that you can easily dip your naan into them…which in this case is so much better than a big serving bowl for the table to share. Since we always like to try our hand at making our favorite foods at home, I’ve been finding some great spicy recipes that are vegan, vegetarian, and for meat lovers. This one has chicken cutlets that basically marinate in the liquid, spices, and yogurt thus making it a tikka masala.
I have to say, we really love this recipe especially since you just throw everything into the slow cooker and let it work its magic. Plus, you can make it as spicy as you’d like. Serve it with some rice and naan for dipping, and you’ve got yourself one killer curry with little effort.
Chicken Tikka Masala in the Slow Cooker
Adapted from Smells Like Home
For the chicken.
1 pounds boneless, skinless chicken breasts
1/2 Tbsp ground coriander
1 Tbsp ground cumin
1/2 tsp salt
1/2 cup greek yogurt
1 Tbsp Sriracha sauce
For the sauce.
2 tbsp butter
1/2 large onion, diced
4 cloves garlic, minced
1/2 tbsp salt
1 1/2 Tbsp garam masala (or similar spice blend)
1 Tbsp fresh ginger, peeled and grated
28 oz can crushed tomatoes
2 tsp sugar
1 1/2 Tbsp heavy cream
Cut the chicken into strips. Sprinkle the coriander, cumin and salt over the chicken and stir in the yogurt and Sriracha until all the pieces are evenly coated. Place the chicken in the bottom of a 3-quart slow cooker.
For the sauce, melt butter in a medium saucepan over medium heat. Add the onions, garlic, and salt and stir to combine. Cook until the onions start to brown. Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before adding the crushed tomatoes and sugar. Stir well, scraping the bottom of the pan. Bring to a boil. Remove the pan from the heat and pour the sauce over the chicken in the slow cooker.
Cover and cook on low for 5 hours or until the chicken is very tender. Pour heavy cream into the slow cooker and stir to combine. Replace the lid and let cook for 10 more minutes. Cool slightly and enjoy!
If you don’t have a slow cooker, just cook the chicken strips in a pan first. Then, let it all simmer together in a large stockpot on the stove for one to two hours.