Slow-Cooker Chicken Tikka Masala

Slow-Cooker Chicken Tikka Masala

Light weight on the warm spices, but still packs an ethnic punch.

Adapted from Real Simple

Ingredients

Metric System
Servings
  • 8 oz rice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cucumber
  • 2 oz cilantro
  • 3 tsp lemon juice
  • 4 oz heavy cream
  • 1.5 lb chicken
  • 15 oz tomato
  • 1 onion
  • 2 clove garlic
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • Step 1

    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).

    Step 2

    In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.

    Step 3

    Twenty minutes before serving, cook the rice according to the package directions.

    Step 4

    Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

    Step 1

    Serve over the rice with the cucumber relish.

    Step 2

    Cook the rice according to the package directions.

  • 1 cup rice
  • Step 3

    In a small bowl, toss the ingredients. Cover and refrigerate.

  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cucumber
  • 0.25 cup cilantro
  • 1 tbsp lemon juice
  • Step 4

    Just before serving, stir the cream into the chicken tikka masala.

  • 0.5 cup heavy cream
  • Step 5

    Place the chicken on top of the vegetables, cover, and set on low for 7 - 8 hours, or high for 3 - 4 hours.

  • 1.5 lb chicken
  • Step 6

    In a 4- to 6-quart slow cooker, combine the ingredients.

  • 15 oz tomato
  • 1 onion
  • 2 clove garlic
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 0.75 tsp salt
  • 0.25 tsp black pepper
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