Time: 4 hours 15 minutes
Complexity: easily
Servings: 4

Cook this Indian chicken tikki masala in a slow cooker—chicken pieces simmered in a tomato-cream sauce with a warming, spicy flavor. First, add the spices, pureed tomatoes, and chicken to the pan and simmer for 4 hours. Near the end of the cooking time, add heavy cream and frozen green peas, just enough to thaw, warm through, and retain their tenderness. The dish is very easy to prepare, and the sauce adds an interesting and exotic flavor. This recipe requires no pre-frying of the chicken, making it a healthier dish. Top the chicken tikki masala with fresh herbs and serve with fragrant Basmati rice.

Ingredients:

• 1 kg skinless and boneless chicken thighs, cut into 2.5 cm cubes.
• 1 can (425g) of canned pureed tomatoes
• 0.5 cups heavy cream
• 1 cup frozen peas
• Basmati rice, for serving
• Fresh cilantro, chopped, for serving
• 4 cloves garlic, finely grated
• 5 cm ginger root, peeled and finely grated
• 1 jalapeño, seeded and finely diced
• 1 tbsp paprika
• 2 tsp ground coriander

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, jalapeno pepper, ginger root, pureed tomatoes, peas, cream, coriander, paprika

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Preparation:

Step 1
• Rub the chicken with 1 teaspoon of salt and 1/4 teaspoon of pepper. In a 4-6 quart slow cooker, combine the garlic, ginger, chili pepper, paprika, coriander, tomatoes, and 1/2 teaspoon of salt. Add the chicken and stir.
Step 2
• Cover and cook at maximum temperature for 4 hours, adding heavy cream and frozen peas during the last 15 minutes of cooking. Serve with rice, garnished with cilantro.

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