What could be more rewarding than having a meal cooking away in your crock pot (slow cooker) when you’ve had a busy day? Do you love Indian cuisine, but don’t have the time to make it from scratch? The crock pot method makes it all happen in one big pot, melding the flavors and spices and cooks it to perfection. Imagine the aroma as you walk in. You’ll know that warm, comforting feeling, it’s as if your kitchen is beckoning you in to a dish that you didn’t have to slave over.
I’ve used a slow cooker for many soups and stews but it was only recently that I discovered that cooking curry in a crock pot, was not only feasible, but it makes clean up a cinch! I did my happy dance when I first discovered it, as there’s nothing quite as heartening as an irresistible curry when the weather turns.
Slow Cooker Chicken Tikka Masala
- 5 boneless, skinless chicken breasts cut into 1 inch pieces or chicken thighs work great too (3 lbs)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 29 (ounce) can tomato puree (Contadina Brand recommended)
- 1 1/2 cups plain Greek yogurt
- 2 tablespoons olive oil
- juice of half a lemon
- 1 1/2 tablespoons Garam Masala
- 1 tablespoon cumin
- 1/2 tablespoon paprika
- 1 teaspoon salt (or less)
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon black pepper
- 1 Indian green chili slit
- 2 bay leaves
- 1 cup half and half (or less)
- 1/2 tablespoon cornstarch
- In your crock pot, mix together, chicken, onion, garlic, ginger, lemon juice, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper and one green chili.
- Add bay leaves.
- Cover and cook for 6 hours on low (or 3 hours on high).
- Whisk together half and half with the cornstarch to thicken. During the last 20 minutes of cooking, stir in the half and half. Cover again and continue to cook for 20 minutes.
- Serve over rice. Garnish with cilantro.
Recipe Source: Cooking Classy