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chicken tikka masala in a slow cooker
I’ve been working on this recipe for awhile, and though I still haven’t gotten it exactly the way I want it, it’s pretty good. The thing with Indian food is it’s tricky to get a perfect recipe because everyone has their own. I have put this together based on what the nice people down at my local Indian restaurant have told me, the ingredients list on the back of a Tandoor Chef box, America’s Test Kitchen’s The Best International Recipe, and bits and pieces from the Food Network. I imagine I will make improvements to this as I make it through the years.
Some of these spices are a little hard to find. Finding fenugreek leaves was a several month quest for me. However, my blogging friend Kamran at the sophisticated gourmet told me they are also called “Methi,” so if you are trying to find them, you can look for them under either name.Don’t be afraid to go into an Indian market and ask lots of questions.
chicken tikka masala
1 tablespoon olive oil
1 small onion, cut in half and thinly sliced
1 1/2 teaspoons good paprika
2 teaspoon chicken curry masala
1/2 teaspoon garam masala
1 28 ounce can crushed tomatoes
1 4 ounce can tomato paste
3 cloves garlic, minced
1 inch piece of fresh ginger, minced
1/2 serrano pepper, thinly sliced, with ribs and seeds removed
1 tablespoon fenugreek leaves
1 tablespoon sugar
In a skillet set over medium-heigh heat, cook onions in the oil until just beginning to brown on the edges. Stir in spices and cook for 1-2 minutes, until fragrant. Add in tomato sauce and tomato paste. Stir to deglaze the pan and transfer to a crockpot. Stir in garlic, ginger, hot pepper, fenugreek leaves, sugar, and 1/2 teaspoon salt. Cover, and cook on low for 4 hours. While it cooks, prepare the chicken.
1 pound chicken tenders, cut in 1 inch pieces
1/2 teaspoon good paprika
1/2 teaspoon chicken curry masala
1/4 teaspoon chili powder
1/2 teaspoon kosher salt
pinch red pepper flakes
1 1/2 cups plain yogurt
1/2 cup heavy cream
1/2 cup cilantro, chopped
Toss chicken and spices together and let marinate in fridge for 2 hours, or overnight. Stir 1/2 cup plain yogurt in and allow to marinate for another hour.
Place chicken on a piece of parchment paper set on a baking sheet. Bake at 350 degrees for 20 minutes.
Stir chicken, 1 cup of yogurt, cream, and cilantro into the crockpot. Allow to cook for about 20 minutes more. Serve with fresh naan, cranberry mango chutney, and brown basmati rice.
18 Responses to “chicken tikka masala in a slow cooker”
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OH MY GOSH! Pretty Good?! This looks absolutely delicious! I’ve not got to try this!
Great post! And thanks for the mention.
Looks amazing! I never thought of doing chicken tikka masala in the sow cooker, but seems like a fantastic idea!
Wow! This looks so so amazing.. Makes me wanna make it today
Good job!
I have been trying to get my chicken curry in a slow cooker recipe right, and it is always too watery. i am going to try this way.
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Looks yummy! I just went out for Indian food last night, so perfect timing!
Any idea where to get fenugreek leaves?
Brilliant. A slow cooker meal that is pretty and convenient. Nice work.
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[...] a huge fan of chicken tikka masala, and am overjoyed to be told I can make it in the slow cooker. Don’t forget the [...]
[...] a huge fan of chicken tikka masala, and am overjoyed to be told I can make it in the slow cooker. Don't forget the [...]Read more at chicken tikka masala | sophistimom [...]
This recipe has just made my day! It’s a little hot right now, but first rainy day we get I am definitely making this! Then again a slowcooker doesn’t produce a lot of heat so maybe we’ll just kick up the a/c
[...] tikka masala Throwdown against Marianna from Venezuela (who. http://residentfoodies.com/ chicken tikka masala | sophistimom Jun 15, 2010 Don’t be afraid to go into an Indian market and ask lots of questions. chicken [...]
I am so thrilled that I can see your website again! I couldn’t see the pictures on my computer, but we just got a new one and now I can see it in all it’s glory. This looks absolutely fabulous.
I tried this recipe tonight – it was so good! I only made one change – I was not able to find fenugreek leaves anywhere, but I did find fenugreek seed. It was a hit in my household…thank you!!
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I have a few questions:
1) I know what curry powder and curry paste are, and I know what garam masala is. But I don’t know what curry masala is. Where do you get it?
2) I read online that fenugreek seeds are about as much like fenugreek leaves as coriander seeds are to cilantro leaves. So, are they not at all an interchangeable substitute?
I’m making this tonight, although I’m altering the recipe a bit. I am using a can of S&B oriental curry spices that contians all of the ingrideints listed in the recipe. I chose to use less spices- not using them on the chicken when baking just salt/pepper & yogurt. I also chose to put a can of coconut milk in my curry to help sooth the strength of the flavor so my kids can hopefully enjoy it too!
Also excited about making your NAAN bread recipe on here too! Yumm!