Posted by EatLiveRun in Step-by-Step Recipes
Indian food is total comfort for me. There’s just something about the spicy heat, the simple side of white basmati rice and the chewy garlic naan that soaks it all up perfectly. And as much as I love hitting up my local Indian restaurant for take-out, I also really love making my own Indian food at home. So when I stumbled upon Rebecca’s recipe for Slow-Cooker Chicken Tikka Masala, I knew it was an immediate must-make.
I adore my cheap slow cooker from Target and had a feeling this recipe would be the perfect meal for a weekend full of cold rainy weather here in Northern California. Turns out, I was right! This recipe was, hands down, the best thing to ever come out of my trusty little slow cooker and I loved it so much that I re-made it two days later for a friend’s birthday dinner. I think you’re gonna love it!
You’ll need boneless, skinless chicken thighs (use thighs for the most flavor!), butter, yogurt, garam masala, coriander, salt, cumin, garlic, a jalapeno pepper, crushed tomatoes, cream, cornstarch, onion, fresh ginger and a pinch of sugar.
Now let’s get started!
First, chop the chicken thighs into small pieces and place in a large bowl.
Sprinkle the chicken with coriander, salt and cumin.
Then add the yogurt and toss everything together. Let this chicken mixture sit for ten minutes so that the yogurt can soak into the chicken a little bit.
Now, throw a little butter in a skillet and raise the heat to medium high. It’s go-time!
Add the chicken and cook quickly, working with half at a time as to not overcrowd the pan. Once the chicken has browned, remove and place in the slow cooker.
Take your jalapeno pepper and pierce it several times with a sharp knife. Place the pierced pepper on top of the chicken.
Then start making the delicious sauce! Melt a little more butter in the same skillet you were working with before and add your onion, garlic and salt.
Once the onion has softened a little, add the garam masala and fresh ginger. It will smell heavenly!
Add the crushed tomatoes to the sauce, then pour over the chicken in the slow cooker. Set heat to low and cook for five hours.
After five hours, the chicken should be fall-apart tender. Finally, whisk together the cornstarch and cream then pour into the slow cooker. Cook for ten more minutes until thick and bubbly.
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