2 tasty crock-pot dishes for supper tonight. I ran across this tikka masala recipe (link to original recipe) on Pinterest and I am so glad I did! I have been wanting another good go-to recipe for the old crock-pot
For the Chicken:
- 4 chicken breasts cut into small-medium sized pieces
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp Kosher salt
- 1 cup non-fat plain Greek yogurt
- 1 whole jalapeno pepper cut in slices
Sauce before adding it to the crock-pot
For the Sauce:
- 4 tbsp butter ( I think this would have been just as good with just 2 tbsp)
- 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 ( I used sun crystals)
- 2-3 tbsp heavy cream ( I did not add this at the end and it was just as tasty without it)
- 4 cups cooked rice, hot
- cilantro for garnish ( I love cilantro)
- Cut the chicken 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.
This recipe was a bust, not that it tasted bad but it just didn't taste like the cabbage and carrot dish that I have had at several Ethiopian restaurants. I think when I try it again I will add some sugar to it, I recall the dish in the restaurants being a little sweet, and I thought the sweetness was from the carrots but it just wasn't the same. Maybe it just isn't the same without injera.
- 1/2 cup olive oil
- 4 carrots, thinly sliced
- 1 onion, thinly sliced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/2 head cabbage, shredded
- 5 potatoes, peeled and cut into 1-inch cubes