1/3

2/3

3/3

100%

By Jeff M

Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Asian, Indian
Ingredients: 2 pounds chicken breasts skinless boneless or Thighs; ▢2½ teaspoons kosher salt; 1 tablespoon lemon juice; 3 tablespoons plain yogurt; ▢1 tablespoon kashmiri red chili powder; ▢½ teaspoon ground turmeric; ▢1½ teaspoon garam masala; 1 tablespoon Fresh ginger grated; 1 tablespoon garlic minced; ▢2 tablespoons oil; ▢2 medium yellow onions finely diced; ▢1½ cups tomato puree; ½ to ¾ cup heavy cream or cashew/coconut cream; ▢1 to 2 tablespoons tomato paste; 2 tablespoons dried fenugreek leaves (kasoori methi); ▢½ cup cilantro chopped

4 steps

Prep:30minCook:4h

Slow Cooker chicken tikka masala. Tender cooked chicken in a flavor bursting tomato-based sauce with turmeric, red chili powder, and garam masala served over hot basmati rice (https://ministryofcurry.com/slow-cooker-chicken-tikka-masala/#ingredients)

Updated at: Wed, 16 Aug 2023 18:30:53 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories354 kcal (18%)

Total Fat16.7 g (24%)

Carbs13.8 g (5%)

Sugars6.4 g (7%)

Protein37.5 g (75%)

Sodium656 mg (33%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundschicken breasts skinless boneless

or Thighs

2 ½ teaspoonskosher salt

1 tablespoonlemon juice

3 tablespoonsplain yogurt

1 tablespoonkashmiri red chili powder

½ teaspoonground turmeric

1 ½ teaspoongaram masala

1 tablespoonfresh ginger

grated

1 tablespoongarlic

1 ½ cupstomato puree

For Garnish

½ cupheavy cream

or cashew/coconut cream

1 tablespoonstomato paste

2 tablespoonsdried fenugreek leaves

kasoori methi

½ cupcilantro

chopped

Instructions

Step 1

Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoon salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients.

Step 2

Heat oil in a medium pan. Add onions and ½ teaspoon of salt. Cook over medium heat for 5 minutes stirring frequently until the onions start to soften and turn translucent.

Step 3

Add the cooked onions to the crockpot / slow cooker and spread it evenly. Evenly layer tomato puree over the onions. Line the marinated chicken over the tomato puree. Place the crockpot lid and set the cooking time to Slow Cook (Hi) and adjust the cooking time to 4 hours.

Step 4

After 4 hours, Add heavy cream, crush the fenugreek leaves on the palm of your hands and add to the curry. Mix well, taste, and add tomato paste. Mix well and more cream if needed. Note: Optionally you can add 1 teaspoon of sugar to balance all the flavors. Garnish with cilantro and enjoy with basmati rice and naan.