Chicken Tikka Masala - Indian Spiced Curry
A savory dish of bite-sized marinated chicken slow cooked in a flavorful Indian spiced curry sauce.
Equipment
- Slow cooker
- Pan
- Stove Top
Ingredients
- 1 ½ lbs chicken thighs boneless & skinless
- 1 onion diced
- 3 cloves garlic minced
- 1 in ginger peeled & grated
- 2 tbsp tomato paste
- 2 tbsp garam marsala
- 2 tsp paprika
- 2 tsp Purely Seasoning's Original Seasoned Salt
- 1 tbsp olive oil
- 1 can diced tomatoes 28 oz
- ¾ cup heavy cream or coconut milk
- ½ cup yogurt
- 3 sprigs cilantro chopped
- 2 cups rice cooked to serve
Instructions
- Marinate the chicken in 1/2 cup yogurt for at least 1 hour but not more than 6. Leave it in the fridge to marinate. Shake to remove excess yogurt.
- Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. This will give your tikka masala more depth of flavor.
- Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, garam masala, paprika, and organic seasoned salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
- Cook on high heat for 3 to 4 hours or low heat for 7 to 8.
- Serve over cooked rice and garnish with chopped cilantro.
Notes
Traditionally served with toasted naan.
Pairs well with Pinot Blanc, Pinot Gris, or a sweet Riesling.