Indian Curry Chicken (Tikka Masala)
Indian Curry Chicken
"This would be good served over rice with the sauce on top. The chicken dried out a little so make sure you used the sauce on top. Maybe just cook it in a pan instead of crock pot would prevent chicken from drying out,."- audradrazga
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|1 CupPlain Yogurt|
|2 TbspFresh Lemon Juice|
|1 TbspGarlic; Minced|
|1 TbspGinger; Minced|
|1/2 tspKosher Salt|
|1/2 tspGaram Masala|
|1/4 tspGround Cumin|
|8 Bone-in, SkinlessChicken Thighs|
|1 tspOlive Oil|
|1 CupOnion; Diced|
|2 tspGaram Masala|
|1/2 tspGarlic; Minced|
|1/2 tspGinger; Minced|
|1 Serrano Chile; Seeded|
|2 TbspTomatoe Paste|
|1 (15 OZ) CanCrushed Tomatoes|
|1/4 CupHeavy Cream|
|1/2 tspSalt and Black Pepper|
|3 TbspFresh Cilantro; Chopped|
Indian Curry Chicken (Tikka Masala) Preparation
For the Marinade:
Combine yogurt, lemon juice, 1Tbsp garlic, 1 Tbsp ginger, 1/2 tsp salt, 1/2 tap garam masala, cumin coriander and cayenne; Set aside.
Pierce the chicken in several places, then transfer to large bowl. Pour Marinade over chicken; toss to coat. Cover chicken and refrigerate at least 1 hour or overnight.
1)Pre-heat broiler with rack 6-8 inches from the heating element.
2)Remove chicken from bowl; discard marinade. Transfer chicken to a broiler pan, broil 8 minutes on flesh side. Remove chicken from broiler; transfer to 4-6 quart slow cooker.
For the Sauce:
1)Heat 1Tbsp oil in a large skillet over medium-high heat.
2)Add Onion and cook until just beginning to brown, 5 minutes.
3)Add 2 tsp garam masala, 1 1/2 tsp garlic, 1 1/2 tsp ginger, and Serrano; cook until fragrant, 1 minute. Stir in tomato paste; cook 1 minute.
4)Deglaze pan with tomatoes scraping up any browned bits on the bottom of pan. Transfer mixture to slow cooker; stir to coat.
1)Cover slow cooker and cook on low-heat setting until tender, 3 hours.
2)When done transfer chicken to serving platter.
Final Steps to Sauce:
Whisk Cream into sauce; season with salt and black pepper. Pour sauce over the chicken and garnish with chopped cilantro.
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