Chicken Tikka Masala

Prep Time: 15 mins | Cook Time: 8 hours | Course: Dinner | Servings: 4-6

Chicken tikka masala with its savory spices is an Indian favorite. I like to let it simmer in a crockpot. Sop up the delicious sauce with basmati rice and naan bread. Taking inspo from Karina at Cafe Delights https://cafedelites.com/chicken-tikka-masala/ 

Marinade:

4-6 chicken thighs

1 cup plain yogurt

2 Tbsp ginger, puree or grated

2 tsp garam masala

1 tsp turmeric

1 tsp cumin

1 tsp chili powder

2 tsp paprika

1 tsp salt

Sauce:

1 large onion, diced

7 cloves garlic, minced

1/2 -2 jalapenos, to taste, sliced

1 Tbsp ginger, puree or grated

2 tsp garam masala

2 tsp cumin

1 tsp turmeric 

1 tsp coriander

1 tsp chili powder

1 tsp paprika

1 tsp salt

28 oz can tomatoes, diced or puree

2 cups water

1 ¼ cups heavy cream

Fresh cilantro and green onions, minced for garnish

Add all marinade ingredients into a gallon ziplock bag and marinate for 2 hours or overnight. 

Place onions, garlic, jalapenos sliced, ginger, spices, tomatoes, and water in a slow cooker. Cook on low for 8 hours. Puree in a blender until smooth. Fry chicken until browned on both sides, add the tomato puree, and bring to a simmer. Add the leftover yogurt marinade to the blender and puree. Pour into the skillet and whisk in with the cream. Cook over a low simmer until the chicken pieces are cooked through and register 165* with a thermometer. Serve chicken and sauce over basmati rice and garnish with cilantro and green onions. Excellent with naan to sop up the saucy goodness.

https://denosdiner.com/baked-goods/naan-with-garlic-cilantro-butter