I like simplifying recipes and making them more accessible to average American cooks using simple ingredients and easy prep; however, I believe that I went far too far in the first recipe for this Slow Cooker Tikka Masala recipe. After making it again, I thought, “yeah, I can do better than this.” So, I went back to the kitchen and began working on and experimenting. I’m pleased to announce that this enhanced version is more flavorful and has many spices, a more sophisticated flavor, and much from being “tomato-y.” But don’t worry if you’re not an avid fan of the original recipe; you can find an easy way to download the original recipe below. Slow Cooker Chicken Tikka Masala below.
1.5 1 tbsp Garam Masala ($0.45)
1/2 teaspoon cumin ($0.05)
1/2 teaspoon turmeric ($0.05)
1/2 tsp smoked paprika ($0.05)
1/2 tsp salt ($0.02)
1/4 tsp cayenne (optional) ($0.02)
Pepper freshly broken($0.02)
2 lbs. bones-free skinless and bone-free chicken legs ($5.78)
One tablespoon cooking oil ($0.04)
One yellow onion chopped ($0.32)
Three cloves of garlic, chopped ($0.24)
1 Tbsp fresh ginger grated ($0.11)
1 15oz. bottle of tomato sauce ($0.50)
1/3 cup thick cream ($0.32)
4 cups cooked rice ($0.70)
1/4 bunch fresh cilantro ($0.17)
Mix spices like garam masala, smoking paprika, and turmeric in a bowl. Add salt and cayenne. Add freshly crushed pepper (about ten cranks from a mill for pepper). Add spices to the chicken’s thighs and coat them with a generous coating.
Cook the cooking oil in a large pan over medium-high temperature. When it is hot, cook the chicken for 3 minutes per side or until brown (it doesn’t need to be cooked thoroughly). Transfer the chicken that has been seared into your slow cooker.
Add diced onions to the skillet. Continue cooking until onions become soft and lightly browned at the edges. Take the pan off the flame. In the slow cooker, add the onion. Then, put 1/4 cup water into the skillet. Stir until the brown bits remain inside the pan. Pour the liquid into the slow cooker.
Incorporate the minced garlic, grated ginger, and tomato sauce into the slow cooker, along with the chicken and onions. Mix briefly, place the lid on top and turn the slow cooker on. Cook on high for 3 hours or low for six hours.
The bird should be tender and fall-apart in the 3rd hour of high or six hours of low cooking. Switch off the slow cooker and then put in the thick cream. The cream is stirred gently to blend the cream and tomato sauce. Test the sauce and add salt if necessary.
To serve, pour the sauce from tomato and chicken over the cooked rice and then top with fresh chopped cilantro.