chicken tikka masala

So I actually made something not in the slow cooker! It's only my second time making an Indian dish from scratch (as opposed to using a pre-made sauce from a jar) and it was surprisingly easy and so much more delicious.

Special notes:
 - I do not know where to buy garam masala outside of the large farmer's market in Dekalb. I have a large tub that will probably last me a lifetime.
 - Highest quality tomatoes, chicken, and rice makes a difference.
 - Next time I will add more vegetables, probably peas, green beans, & cauliflower.
 - Can substitute coconut milk for half and half & coconut cream for greek yogurt to make it dairy free.

Recipe adapted from, ironically, a slow cooker magazine purchased by Matt for me. I can't seem to find a link to the magazine or it's recipe online, though.


Chicken Tikka Masala
6 servings | 510 calories | 12g fat/68g carbs/39g protein
1 28oz can of crushed tomatoes
1 large sweet onion, chopped roughly
1 cup carrots, chopped
3 cloves garlic, minced
1 tsp salt
3 tbsp fresh ginger, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp cardamom
1/2 tsp paprika
1/4 tsp cinnamon
1.5-2 lbs boneless chicken thighs
1/4 cup half & half
1/4 plain greek yogurt
1 tbsp garam masala

1 cup long-grain basmati rice, uncooked
1 tsp salt
fresh cilantro, chopped

Directions:
Combine the first 11 ingredients (through cinnamon) in a pot, heat to medium-high heat.
Once heated through, add chicken thighs.
Cover, reduce heat to medium, and let cook for 30 minutes.
While this cooks, prepare rice.
In a separate bowl, combine half & half, greek yogurt, and garam masala.
Add yogurt mixture to pot, reduce to low, let simmer for 15 minutes.
Serve with cooked rice and chopped cilantro on top.

Matt Rating:
8 // "This is great, I love the sauce."