If this blog were a cooking magazine, then this recipe would be listed under the Easy Weeknight Meals section.
Love it already? I know…right?!
Your sauce mix gets stirred into the crockpot.
Then topped with chicken. For hours later, the BOY and I had a tasty and satisfying dinner.
The BOY ate his with Tandoori rice and Naan. I mixed mine in with some brown rice and nuked up green beans on the side.
The BOY was thrilled with this meal. He couldn’t stop raving about it! I was happy that it turned out so well and as always, happy to have lunch for tomorrow, which I immediately started packing into tupperware.
With just a few minutes of prep work, dinner was ready and I had time to catch up on TV, fold laundry, and pack up to stay at my P’s tomorrow night.
Easy, healthy, and full of flavor…that’s my kind of dinner!
P.S. A few of you noticed that I ‘forgot’ the cream in this recipe : ) I actually didn’t even see it when I went to the grocery store and then reread it as I was placing everything into the crockpot. Typically, I don’t care for cream sauces so my plan was to eat mine without and offer sour cream for the BOY to stir in. He was already half way done with his meal by the time I got the sour cream out of the fridge and said he didn’t want to add it. But, I am sure it is nice and rich with it added, so I kept it in the recipe below. I had full intentions on sharing my thoughts and then got tired and forgot all about the missing cream, so thanks guys!
Slow-Cooker Chicken Tikka Masala
1 15-ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 teaspoons garam masala (Indian spice blend)
kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs (I used chicken breasts because that is what was in the house)
1/2 cup heavy cream (dare I say optional?! See note above)
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).
Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.
Note: There is more to this recipe (ie cucumber relish) as well as some hints and tips from other cooks on the REAL SIMPLE website. I loved it as is, but I am not an Indian food expert, so feel free to play around.