This recipe is the second chicken tikka masala recipe that I have made. The recipe here is the recipe that we use at work. It is pretty yummy, but I like this slow cooker chicken tikka masala more! I LOVE this dish at the Bombay House, and I think this recipe is even more similar to the one that they serve there. It is thick, rich, and with just a little kick. This stuff is absolutely amazing served on top of some buttery, nutty basmati rice and piece (or two) of homemade warm garlic naan bread! Absolutely to die! (Recipe for basmati and a new naan recipe coming soon!).
The recipe calls for chicken thighs, still on the bone. I thought that was strange, but beside that I don't really like dark meat, and I definitely don't like meat on the bone. But serving meat on the bone with sauce over rice seemed completely absurd to me. So I diced up a boneless, skinless chicken breast and marinaded and broiled it like that. Worked perfectly! That would be my suggestion. However, I didn't cook it the other way, so it might be equally delicious like that. Just more difficult to eat I would imagine.
Slow Cooker Chicken Tikka Masala
from Meal Planning 101
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne (depending on how spicy you like it)
1 tsp cinnamon
1 tsp pepper
1 tsp salt
6-8 chicken thighs (skin on, bone-in) - I used 2 diced boneless, skinless chicken breasts
Stir all ingredients except chicken into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour or overnight.
1 can 28 oz. diced tomatoes
1 can 5.5 oz tomato paste
2 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to grate)
2 garlic cloves, minced
1 onion, diced
1 tbsp garam masala
1 tbsp tikka paste (could use mild curry paste instead, but then also add about a tbsp of lemon juice)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander
Last Minute Additions:
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
1 cup cream
2 tbsp fresh cilantro, chopped
Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top. Take the chicken out of the marinade and place on the baking rack. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You don't have to worry about cooking the meat all the way through, you are just looking for a nice browned color.
While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant.
Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the masala (sauce).
I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor. Slow cook on high for 4-6 hours or on low 6-8 hours.
Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it. I find this just brightens up the spice flavors a bit. Then stir in the cream and fresh cilantro.
Serve a chicken thigh with lots of sauce over basmati rice