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Tikka Masala
Easy Chicken "Tikka" Masala
Appliance: Slow Cooker - 4 quarts and larger See Note
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This Gluten Free, Indian recipe is great for Pot Lucks
Easy Chicken "Tikka" Masala
   2 pounds boneless, skinless chicken thighs, in bite sized pieces
   1 small onion, diced
   4 cloves garlic, minced
   1 (28 ounce) can crushed tomatoes
   1 tablespoon fresh ginger, peeled and grated (about 1 inch)
   1 teaspoon ground cumin
   2 teaspoons ground coriander
   1/2 teaspoon turmeric
   1 tablespoon garam masala
   1 teaspoon salt
   1/2 teaspoon red pepper flakes (optional)
   1 tablespoon paprika (optional)

   1 cup plain yogurt
   1 tablespoon corn starch

   1/4 cup chopped fresh cilantro (optional)

Thoroughly combine all ingredients (except yogurt, corn starch and cilantro) in the crock or inner bowl of your slow cooker. Cover and cook on Low for 6-8 hours or High for 3-4 hours.

In a small bowl, whisk together yogurt and corn starch until smooth. To help prevent curdling, whisk a couple of tablespoons of the hot cooking liquid into the yogurt mixture until well blended, then repeat once or twice more, until the yogurt mixture is luke warm before adding to the chicken mixture. Mix well, then allow to cook an additional 30 to 40 minutes until slightly thickened.

Stir in cilantro, if using. Serve over rice with naan or other flat bread.

NOTE: "Tikka" is essentially Indian barbecue: food grilled in a charcoal or wood burning oven. This dish is a fairly modern creation, and a great way for restaurants and street vendors to use up leftover grilled chicken. In this easy version of the recipe, the chicken is not grilled, but simmered instead. Grilled versions of the recipe are available, featuring your contact grill and slow cooker, or your contact grill and rice cooker.

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