Chicken Tikka Masala


This is what I had for dinner tonight and it was goood!


Easy, exotic, and flavorful!

  • 3 lbs boneless chicken breast, cut into bite-sized pieces
  • 1 onion, diced
  • About 2 tbsp olive oil
  • 1 tbsp cumin*
  • 2 1/2 tsp cinnamon*
  • 1 1/2 tsp smoked paprika
  • 1 tsp tumeric
  • 1 tsp cayenne
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • ½ tsp coriander*
  • ½ tsp cardamon*
  • ¼ tsp cloves*
  • ¼ tsp nutmeg*
  • *(or use 1 tbsp garam masala, omitting last 4 spices and decreasing cumin & cinnamon by 1/3)
  • Salt & black pepper to taste
  • 2 medium cans (15 oz) tomato sauce or crushed tomatoes
  • ¼ cup white sugar
  • 2 bay leaves
  • 1 cup Greek yogurt OR sour cream
  • 1 cup half-and-half OR heavy cream
  • 2 tbsp cornstarch
  • Cilantro or parsley (for garnish)
Place chicken and onion in slow cooker; drizzle with oil. Add seasonings and stir well to coat. Pour in tomato sauce and sugar and stir; add bay leaves. Cook all day on low or 4 hours on high, then remove bay leaves. In medium bowl, stir together yogurt, half-and-half, and cornstarch; add a little of the sauce from the pot to temper, then stir creamy mixture into pot. Add seasonings as needed; serve when heated through, with desired garnish. Wonderful over yellow rice and/or with some fresh naan bread!
Yellow rice: Rinse 2 cups basmati or jasmine rice in running water and drain well. Boil 3 cups water with 2 tbsp butter, 1 tsp salt, and a pinch of tumeric or fresh saffron; add rice and stir. Reduce heat to medium, stirring regularly, until desired consistence. Fluff and serve.

Chicken Tikka Masala


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