Slow Cooker Chicken Tikka Masala
I halved this recipe but used four thighs and a whole jalapeno. Because the jalapeno is only pricked with a knife, the heat is at a controlled level in the dish. If you halve the recipe and opt to also cut a jalapeno in half, be prepared for additional heat because the seeds will have a chance to release into the stew. For a half recipe, I set the slow cooker for 4 hours on low and the chicken was perfectly cooked.
I halved this recipe but used four thighs and a whole jalapeno. Because the jalapeno is only pricked with a knife, the heat is at a controlled level in the dish. If you halve the recipe and opt to also cut a jalapeno in half, be prepared for additional heat because the seeds will have a chance to release into the stew. For a half recipe, I set the slow cooker for 4 hours on low and the chicken was perfectly cooked.
- for the sauce:
- �9 whole bonelessf, chicken breasts
- �1 tbsp ground coriander
- �1 tbsp ground cumin
- �1 tsp kosher salt
- �1 cup non-fat plain greek yogurt
- �1 whole jalapeno pepper, stem removed, pepper pierced several times with a sharp knife
- �4 tbsp butter
- �1 whole large onion, peeled and diced
- �6 cloves garlic, peeled and minced
- �1 tbsp kosher salt
- �3 tbsp garam masala
- �1 piece fresh ginger, about 2-3 inches, peeled and grated or very finely minced
- �4 cups crushed tomatoes
- �1 tbsp sugar
- �2-3 tbsp heavy cream
- for serving:
- �4 cups cooked rice
- �cilantro for garnish
- Carbohydrate 0.1468 g
- Cholesterol 0 mg
- Fat 0.0208 g
- Fiber 0.111999998092651 g
- Protein 0.0852 g
- Saturated Fat 0.00056 g
- Serving Size 1 1 recipe (4g)
- Sodium 1.84 mg
- Sugar 0.0348000019073486 g
- Trans Fat 0.00764 g
- Calories 1 calories
Step-by-step
- Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Place the chicken in the bottom of a 6-quart slow cooker and put the jalapeno on top of the chicken.
- To prepare the sauce, melt butter in a medium saute pan over medium high heat. Add the onions, garlic, and salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.
- Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before adding the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour the sauce over the chicken in the slow cooker.
- Cover and cook on low for 5 hours, or until the chicken is very tender.
- Pour heavy cream into the slow cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.
- Serve over hot rice topped with a generous amount of chopped cilantro.
Substituting chicken thighs for breasts alters the structural integrity of this stew, as dark meat contains higher collagen levels that withstand long simmering without turning chalky. Cut the meat into uniform one-and-a-half-inch pieces to ensure even heat penetration during the five-hour low cook cycle.
Spice Bloom and Aromatics
Melt the butter over medium-high heat and sweat the onions until golden edges form. Introduce the garam masala and grated ginger directly into the hot fat for exactly sixty seconds. Toasting ground spices in lipids unlocks fat-soluble flavor compounds that raw simmering cannot replicate. Scrape the pan thoroughly with a wooden spoon when adding crushed tomatoes to incorporate those caramelized browned bits.
Heat Control and Dairy Integration
Pricking the jalapeno with a sharp knife instead of slicing it permits capsaicin to infuse the sauce gradually while containing the seeds. Halving the pepper doubles the spice level instantly. Stir the heavy cream into the slow cooker only during the final ten minutes of heating. Boiling dairy too early breaks the emulsion, resulting in an undesirable grainy texture.
