Chicken Tikka Masala
- 115-ounce can crushed tomatoes
- 1medium onion, chopped
- 2cloves garlic, chopped
- 2tablespoons tomato paste
- 2teaspoons garam masala (Indian spice blend)
- kosher salt and black pepper
- 1 1/2pounds boneless, skinless chicken thighs (about 8)
- 1/2English cucumber, halved and thinly sliced
- 1/4cup fresh cilantro leaves
- 1tablespoon fresh lemon juice
- 1cup basmati or some other long-grain white rice
- 1/2cup heavy cream
- In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
- In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
- Twenty minutes before serving, cook the rice according to the package directions.
- Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.
I’ve never had tikka masala before so I don’t know how it compares to the “real” stuff but we liked this. I used full fat coconut milk instead of the cream. Mom and Dad joined us for dinner. We agreed that the cucumber and cilantro mix really made it. KK loved the chicken. E said “eh”.