My slow cookers are, by far, the hardest working appliances in my kitchen.
Well, aside from the wine opener, that is …..
Seriously though, my love for these amazing gadgets is well documented and very well known. Sabrina has stopped me on several occasions from purchasing yet another crock pot/slow cooker, because each time we are in a store I always come across a “new and improved” version of a model I already own. These versions usually have a totally cool upgrade, like an LED timer or something nifty like that.
And I get caught up in the moment, because I am so technologically hip, you know….
stop laughing Dad.…
Anyway, with school starting this week, and J’s erratic work schedule, I will be relying on these babies more than ever.
Suffice to say, this version of Tikka Masala will become my go-to recipe from now on. The only change I will make next time will be to add more chicken, as the sauce/meat ratio was a bit off for my liking.
Slow Cooker Tikka Masala – adapted from dinners, dishes and desserts
- 3 lbs. boneless chicken thighs
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 tbs. fresh ginger, grated
- 1 (29 oz) can tomato puree
- 1½ cups plain Greek yogurt
- 2 tbs. olive oil
- 2 tbs. Garam Masala
- 1 tbs. cumin
- ½ tbs. paprika
- ¾ tsp cinnamon
- ¾ tsp black pepper
- 1 tsp cayenne pepper
- 2 bay leaves
- Chopped cilantro
In the medium bowl mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken and toss to coat.
Pour into the slow cooker, and add bay leaves. Cover and cook for 6 hours on low, or 3 hours on high.
Garnish with cilantro, and serve with flatbread or rice.