Slow-Cooker Chicken Tikka Masala

If you're a subscriber, you've noticed a trend in middle eastern cooking, and the use of some specific spices. (If you're not a subscriber, you should be! Sign up by putting your email in the box to the right).  This Americanized Indian dish uses garam masala that was used in the curry dish I introduced you to earlier this year. Technically, it is a curry dish, but very different from the one previously featured. 

Best part? It is a slow-cooker recipe! Often I make two dinners on Sunday: one to eat that night, and one for later in the week when I know I'll be too busy to cook dinner. This recipe allows me to make a more hands-on recipe for a weekend dinner, while the slow cooker takes care of the tikka masala I'll reheat mid-week. 

Adapted from Real Simple

Slow-Cooker Chicken Tikka Masala

Ingredients

• 1 15-ounce can crushed tomatoes*
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons tomato paste
• 2 teaspoons garam masala (Indian spice blend)
• kosher salt and black pepper
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• 1/2 cup heavy cream**
• 
  
• 1 cup rice
• Naan or Pita bread

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
2. Twenty minutes before serving, cook the rice according to the package directions.
3. Just before serving, stir the cream into the chicken tikka masala. The chicken should break apart into shreds as you stir. If necessary, pull the large pieces out and shred with a fork. Serve over the rice.

I like to serve this with broccoli or cauliflower, steamed or roasted. The red sauce will taste great over top the vegetables!

NAAN IS NECESSARY! This bread is amazing and can be found in the freezer section at Trader Joe's or in the bakery section of major grocery stores.

The original recipe includes a cucumber relish, which I have eliminated, mostly because no one in my house ate it. It was good, but not necessary. Feel free to click on the Real Simple link for that recipe. 

*I have trouble finding the 15 oz. can, so I've had to buy the 28 oz. and weigh out 15 oz. using a food scale.... or you could just eye-ball it. 

** If you would like to make this dairy-free, you could use coconut cream. I have NOT done this, but it seems like it would be a great change. 

I made red quinoa, but to be totally honest, it is WAY better with white rice.