“Indian food is a luxury tour.” -Mahesh Bhupathi
I love Indian food. The first restaurant my parents took me too (I was less than a week old) was Indian and we would eat it all the time growing up. I’ve introduced Walker to it and he’s become a fan as well!
For those of you who don’t have a broad palate Indian food may seem scary! But fear not my foodie friends! Do you like chicken? Do you like yummy, delicious sauce? Yes, and yes? Well then you’re going to be a fan of chicken tikka masala.
This recipe crockpot recipe is great for week nights. Serve with basmati rice and naan (most markets carry made naan in the frozen section) and voila you have an exciting dish!
INGREDIENTS:
6 boneless, skinless chicken tenderloins or chicken breasts, cut into 2 inch cubes
1 large onion, diced
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 1/2 cups plain Greek yogurt
2 tbsp. EVOO
2 tbsp. Garam masala
1 tsp. tumeric powder
1 tbsp. cumin
1 tbsp. paprika
S&P
1/2 tsp. cinnamon
3 tsp. cayenne pepper
3 bay leaves
1 cup heavy cream
3 tbsp. cornstarch
Chopped parsley or cilantro, for topping
DIRECTIONS:
Place chicken, onion, garlic, ginger, tomato puree, Greek yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper in a large bowl and mix until the chicken is coated well.
Add to crockpot with the bay leaves.
Cover and cook for 8 hours on low or 4 hours on high.
When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir.
Let cook an additional 20 minutes. The sauce will thicken up.
Serve with basmati rice and naan.
Store leftovers in an airtight container in the fridge for up to 5 days and stay tuned for an amazing recipe next week on what to do with the left overs!
Kisses and culinary wishes,
