Slow Cooker Chicken Tikka Masala

I know it’s probably a crime somewhere (most likely Pennsylvania) to eat ethnic food on Groundhog’s Day, but I didn’t feel like putting a whole lot of prep time into a meal when I am just getting over a strange stomach bug. The cool thing about this dish is that you can do a lot of the real work well ahead of time (the night before) and just ease into cooking it.

SLOW COOKER CHICKEN TIKKA MASALA

  • 1 can (15 oz) crushed tomatoes
  • 1 medium onion, chopped
  • 2-3 cloves garlic, chopped but not minced
  • 3 tbsp tomato paste
  • 3 tsp garam masala
  • Salt and pepper
  • 3 boneless skinless chicken breasts
  • 1 English cucumber, halved and sliced
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 cup jasmine or basmati rice
  • 1 3/4 cup water

The night before serving, combine cucumber, lemon juice, and cilantro leaves in a bowl. Stir in salt and pepper to taste. Cover and store in refrigerator overnight. Combine tomatoes, onion, garlic, tomato paste, garam masala, 3/4 tsp salt, and 1/4 tsp pepper in a 4- to 6-quart slow cooker. Stir together thoroughly. Place chicken atop mixture and store for later.

On the day of serving, set up slow cooker for either 8 hours on low or 4 hours on high. 30 minutes before mixture is done, heat olive oil in a small pot over medium heat. Stir in rice, and keep stirring until all grains are slightly coated in oil. Cook in oil for 2-3 minutes. Add water and bring to a boil. Once at a boil, reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally. Once rice is cooked, fluff with a fork and remove from heat.

To serve, divide rice between 3 bowls. Add a chicken breast to each bowl, and divide slow cooker sauce mixture between the bowls. Top with cucumber salad (or eat on the side as a palate cleanser).

Makes 3 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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5 Responses to Slow Cooker Chicken Tikka Masala

  1. I’m sure it isn’t :D. This look great!

  2. Heather Bargo says:

    I really enjoy your posts. Do you have any good recipes for pork chops?

    • saladcheese says:

      Thanks! I have a few. The easiest one I know is to pan saute seasoned (with salt and pepper) thick-cut boneless loin pork chops (over medium heat) in two tbsp melted butter until browned on the outside. Deglaze with white wine. Add minced garlic and any herbs to the cooking liquid. Occasionally flip the chops and keep spooning the cooking liquid over them until they’re done. Voila! Pork Chops Modanese! Serve with your roasted veggie of choice.

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