SkinnyTaste Chicken Tikka Masala
So for the past two weeks, I am for all things that can go in the slow cooker. I don't know if I have the winter blues, but it definitely helps when you walk in the door from work and you smell dinner simmering.
I have always wanted to make chicken tikka masala, but have pretty much been intimidated by all the spices you have to put in it. I just assumed it would be way to complicated. But after locating this version in the Skinnytaste Cookbook, I was like done and done. It's so easy and SO good. My only complaint, is that I wish I would've doubled the recipe because I didn't nearly have enough leftovers.
1 1/2 lbs. skinless, boneless chicken thighs, cubed 1 1/2 tsp. salt 1/2 T. butter 1/2 onion, chopped 3 garlic cloves, minced 1 tsp. grated fresh ginger 1/2 tsp. ground turmeric 1/2 tsp. garam masala 1 tsp. ground coriander 1 tsp. ground cumin 1/4 tsp. cayenne pepper 1/4 tsp. ground cardamom (equal parts nutmeg & cinnamon can be used to substitute, since I could not find cardamom) 1 14oz. can diced tomatoes 6 T. full-fat coconut milk 1/4 c. fresh cilantro leaves, chopped Directions:
Place the chicken in the slow cooker and season with 1 tsp. of salt. In a medium skillet, melt the butter over medium heat and add the onion, garlic, ginger and remaining spices. Stir until the vegetables are soft and spices are fragrant, about 5 minutes. Pour into a blender, along with the tomatoes and blend till smooth. Pour over the chicken in the slow cooker. Cover and cook on low for 6 hours. Stir in the coconut milk. Serve over basmati rice, topped with cilantro and some yummy Trader Joes Garlic Naan. It's AMAZING! I would definitely double the recipe and put half in the freezer all ready packaged with the rice, so you can grab and go for lunch one day.