Chicken Tikka Masala

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

soupdiva:

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

Advertisement