Wednesday, February 8, 2017

Slow Cooker Chicken Tikka Massala

I'm putting this up as a suggestion for Valentine's Day, but this one is great year-round.

On Valentine's Day, you might not have time after work to make a nice, romantic meal, and a slow cooker recipe that will be almost ready as soon as you get home seems like a pretty smart idea. With a long parts list and exotic flavors, it still feels plenty special while requiring minimal work and prep time.

Prep time: 30 min
Cook time: 6-8 hrs


1 lb boneless, skinless chicken thighs*
2 cloves of garlic, minced
1 medium onion, minced
1 tbsp ginger, grated or minced
1 cup greek yogurt**
2 tbsp tomato paste
1 tbsp garam masala
2 tsp smoked paprika
½ tsp cinnamon
1 tsp curry powder
1 cup of coconut milk
Cilantro for garnish (optional)


Trim any excess fat off the chicken thighs and cut into bite size chunks. Place in your slow cooker with everything except the coconut milk. Mix thoroughly and set on low for 6-8 hours. Pour in the coconut milk and stir till thoroughly combined. If you want to thicken the sauce, take the lid off and put your slow cooker on high for 15 minutes or until the desired consistency is reached.

Serve, garnished with cilantro, over basmati rice and/or with some warm naan bread. If you are worried about the heat, serve with a dollop of greek yogurt or with a cooling side salad of cucumber and mint.

* This recipe calls for chicken thighs instead of breasts because chicken thighs, with their higher fat content and connective tissue, stand up to long, slow cooking better than lean breast meat.

**When selecting a greek yogurt for this dish, I would recommend a higher milk fat yogurt. While a slow cooker on low might not get hot enough to "break" or curdle a lowfat or fat-free yogurt, unfortunately mine does, a full-fat yogurt will give you some insurance and protect you from an unatractive and grainy sauce.

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