I love Indian cuisine. The savory spices, creamy sauces, fruit and mint chutneys, the abundant use of legumes and vegetables…my list goes on and on. And yet, even though I’ve added the basic Indian spices to my pantry and have some of the classic Indian cookbooks written especially for the American home cook, I don’t cook Indian food very often. Instead, I seek it out in restaurants or especially appreciate it when my friends prepare it and invite me to share their labors (Kimberly makes outstanding Indian dishes). But, this all changed last week when I found a slow cooker recipe for Chicken Tikka Masala. This dish was easy, made the house smell delicious, and was a hit with the whole family. I doubled the recipe so that I could freeze half for another evening (when dinner prep would be even easier). It made generous enough portions that we were able to have lunch from it the following day too. A clear winner!
Indian Inspired Easy Family Dinner
- Chicken Tikka Masala – prep ahead with the slow cooker, and double batch to make two meals at the same time (recipe below)
- Basmati Rice – garnish with chopped cilantro
- Sautéed Green Beans – saute fresh green beans in butter or ghee (clarified butter) and season with coarse salt and freshly ground pepper
- Mango Lassi – a healthful and delicious drink that can be made for dessert
Have a delicious week!
Slow Cooker Chicken Tikka Masala, from WEEKNIGHT DINNER RECIPES FROM THE KITCHN
If you don’t already use to the thekitchn.com for recipes and cooking education and inspiration, I highly recommend checking it out.
1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.
→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.
Recipe Notes
- Chicken breasts can be substituted for the thighs, though I find thighs hold up better over the long cooking and breasts tend to fall into shreds. Still delicious, though!
- For a little of that smoky, tandoori flavor, try using smoked paprika and roasted tomatoes.