Cooking: Chicken Tikka Masala

14 Jan

Slow Cooker Chicken Tikka Masala from Real Simple, January 2012

We love Indian food and this was my first shot at any crock-pot Indian recipe.  I only had to buy one extra spice I didn’t have and it was a very simple dish to prepare.  It was delicious, but way too mild for my taste.  The rice and the cucumber salad went perfect – prepare it just like the photo above and you won’t go wrong.  If you have mixed palates at your dinner table, everyone will love this dish.



  1. 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).
  2. 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.
  3. Twenty minutes before serving, cook the rice according to the package directions.
  4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.
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Posted by on January 14, 2012 in Recipes, Reviews


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