Slow cooker meals have now entered our regular dinner rotation. There’s no denying the convenience of a slow cooler meal, especially with that little renovation we’re working on. With the hustle and bustle of this season, I think a slow cooker meal is perfect for everyone.
I first made this recipe almost a year ago and have made it a few times since then. I’m happy to report that Clara has enjoyed it every single time and with good reason. It’s one of my favorite slow cooker meals to date. It’s rich and comforting, qualities that are welcome this time of year (even though it’s weirdly warm here today).
I can’t speak to the authenticity of this dish, but I can tell you it’s incredibly gratifying to eat. It’s heavily spiced, and I love that the flavors are more intense than some other slow cooker recipes I’ve tried. This recipe uses chicken thighs, which just fall apart after cooking. Served over a bed of cumin seed rice, this tikka masala is a dinner that I will happily eat again and again.
- COOK TIME:
- YIELD: 6 servings
For the chicken:
9 whole (about 2 pounds) boneless, skinless chicken thighs
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon Kosher salt
1 cup non-fat plain Greek yogurt
1 whole jalapeno pepper, stem removed, pepper pierced several times with a sharp knife
For the sauce:
4 tablespoons butter
1 large onion, diced
6 cloves garlic, minced
1 tablespoon Kosher salt
3 tablespoons garam masala
1 piece fresh ginger, about 2-3 inches, peeled and grated or minced
1 28-ounce can crushed tomatoes
1 tablespoon sugar
2-3 tablespoons heavy cream
3-4 cups cooked rice, hot
Fresh chopped cilantro, for garnish
Cut the chicken into 1-1½ inch pieces. Place the chicken in the bottom of a 6-quart slow cooker. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Place the jalapeño on top.
To prepare the sauce, melt butter in a medium pan over medium high heat. Stir in the onions, garlic, and salt. Cook, stirring frequently, until the onions begin to lightly brown around the edges. 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 caramelized bits from the bottom of the pan, and bring to a boil. 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. Stir in the heavy cream, recover, and continue cooking for another 10 minutes.
Serve over hot rice topped with a generous amount of chopped cilantro.