Tuesday, August 2, 2016

Crockpot Chicken Tikka Masala

It's summer. It's hot. It's humid. I basically have zero motivation to do anything that doesn't involve me laying under the ceiling fan. So when it comes time to start dinner around the hottest point of the day, let's say I am less than thrilled. Then comes crockpot to the rescue. This Tikka Masala made with chicken is started when I get up, and done by the time I get home from work. Just look at that bright red/orange sauce. Delish!

Crockpot Chicken Tikka Masala

  • 2 lb. chicken breasts, cut into 2-inch pieces
  • 2 cups tomato puree
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp. garam masala
  • 2 tsp. sea salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground ginger
  • 1/2 tsp. ground paprika
  • 1/4 tsp. cayenne pepper
  • 1/2 cup coconut milk
  • 1/2 cup freshly chopped cilantro
  • cooked jasmine rice

In a crockpot, add in all of the ingredients except for the coconut milk, cilantro and the rice. Cook on low for 5-6 hours, until the chicken is cooked through and tender.

Once the chicken is cooked, add in the coconut milk and stir to thick the sauce.

Serve the chicken and sauce over warm jasmine rice, garnish with lots of cilantro leaves.

1 comment:

  1. I love my crockpot during the summer, the oven heats up the whole house! This looks delicious!



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