Remember that Garam Masala we made the other day? It wasn’t just by chance that we made it, I needed it to make some Tikka Masala!
Easily, this was the number one dish that my husband would order from any Indian restaurant in England to gauge all other Indian restaurants by – we all have that “one dish” don’t we? It certainly has heat behind it, and it has left my husband sweating through the meal on an otherwise snowy day, which spells perfection to him.
This is devilishly simple to make and certainly has the same heat and flavor that will leave you swooning for India. The only thing you should do differently from me is to remember to actually add the cream to the mixture at the end… I “might” have forgotten by the time the chicken was cooked through because we were so hungry. It was only after I had finished taking the photos and eating dinner that I remembered that cream … it was added to the leftovers so the husband’s lunches for the week were properly mixed and lucky for him, it didnt loose any of its heat by adding back the cream.
What a great dish to make for father’s day! If I hadn’t been so busy this day, I would have made some biryani and some onion naan to go with it. The perfect meal!
- 1 large onion, diced
- 2 TBS fresh ginger, minced (or ground is fine, roughly 2 tsp)
- one 28 oz can tomato puree
- 1-1/2 C plain yogurt
- 2 TBS extra virgin olive oil
- 2 TBS garam masala
- 1 TBS ground cumin
- 1/2 TBS paprika
- 2 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp fresh ground pepper
- 1-3 tsp cayenne pepper (more or less depending on heat preference)
- 2 bay leaves
- 2 lbs of chicken thighs (this can be made with frozen chicken and/or bone-in)
- 1 C heavy cream
- Cilantro, plain yogurt, diced cucumber for garnish
Rub the inside of the slow cooker with some olive oil. Then combine the onion, ginger, tomato puree, yogurt, garam masala, cumin, paprika, salt, cinnamon, pepper and cayenne into the slow cooker. Mix thoroughly until combined. If you don’t mind the bits of onion, you can skip the next step.
Using an immersion blender with the blade attachment, process the mixture until the onions are combined and the mixture is smooth.
Then add the bay leaves and chicken, making sure to thoroughly coat the chicken pieces. Cover and cook on LOW for 5-6 HOURS.
Serve hot over biryani, vegetable curry or plain basmati rice and garnish with cilantro, plain yogurt and/or cucumber. *The cucumber & yogurt will add a cooling effect to the heat of the tikka masala*
Have you entered my giveaway yet? There is a fantastic twist at the end!