slow cooker chicken tikka masala

not gonna lie, not gonna do it. i have eaten the H-E-DOUBLE HOCKEY STICKS outta this shit. (see what i did there? went out of my way not to cuss, and then went out of my way to cuss. you're welcome, internet) no but seriously, i made this on sunday, and it will not make it to the end of the week. whu-eva, whu-eva, i do what i want.

auditory pairing: the white stripes - we're going to be friends

 the lebanese version of greek yogurt, kinda

slow cooker chicken tikka masala
slightly adapted from eat, live, run
yields 6 servings

for the chicken:
-9 boneless, skinless chicken thighs
-1 tbsp ground coriander
-1 tbsp cumin
-1 tsp kosher salt (l'chaim!)
-1 c yogurt (i used labneh, which is the lebanese version of greek yogurt...kinda)
-3-4 tbsp butter
-3-4 thai hot chili peppers (or 1-2 jalapenos, depending on what you have) stem removed, skin pierced with a sharp knife
-handful of cilantro

for the sauce:
-3-4 tbsp butter
-1 large onion, diced
-6 cloves garlic, smashed or diced
-1 tsp kosher salt
-3-4 tbsp garam masala
-2 or 3 inch piece of fresh ginger, grated
-4 c crushed tomatoes
-1 tbsp raw sugar
-2 tsp cornstarch
-1 1/2 c cream

1. cut the chicken thighs into 1 inch pieces; sprinkle coriander, cumin, and salt over chicken
2. stir in the yogurt (or labneh) until evenly coated, cover and let sit for 10-20 mins
3. in a large saute pan brown 1/4 of the chicken with 1 tbsp butter on med-hi heat, transfer to the slowcooker and repeat with the rest of the chicken
4. throw pierced pepper(s) on top of chicken
5. for sauce: return the pan to the heat & melt butter over medium high.
6. add onions, garlic, and salt. cook stirring frequently until onions begin to lightly brown around the edges
7. stir in garam masala and ginger, cook for 1 min
8. raise the heat to high and add crushed tomatoes & raw sugar
9. stir well and bring to a boil, pour over chicken in the slow-cooker
10. cover the slow cooker and cook on LOW for 5 hrs
11. stir the cornstarch in the cream, and pour into slow cooker, stir
12. replace lid and cook for 10 minutes more
13.garnish with cilantro, serve with basmati rice or naan

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