Wait...what? Yes, turns out that I have fallen into the trap of stereotyping ethnic cuisine. Chicken Tikka Masala which I admittedly think of when I'm craving Indian, is not exactly a local Indian dish but more of a British spin on an Indian dish. The origins are sketchy with belief that a cream sauce was thrown into a Chicken Tikka dish to tone down the spice in to cater towards the British pallet.. Some fun reading (and references) for those that are interested can be found here, here, and here.
Enough history, back to the food. I was ecstatic to find a recipe in January's issue of Real Simple Magazine for their version of Slow Cooked Chicken Tikka Masala. I was all set to make this fab looking dish when I realized the recipe looked like it was lacking quite a few ingredients. There are cases where less is more but honestly, I was tired of having sub par or not just right Indianish leftovers. So, I did a google search and the first two links I clicked on were 1. Tasty Kitchen's recipe and 2. a link to Tasty Kitchen's recipe. Decided to use my "gut" instinct. Results, just like the pictures themselves, this dish was AMAZING!
It takes a little more prep than some of your standard slow cooked recipes but the results are worth the extra time. I prepped it during my son's nap, cooked on low for 3 hours and on high for 1 instead of the recommended low on 5. I served it with the cucumber relish in Real Simple's recipe which was a perfect companion to this rich and creamy dish.
So whether it's British fare or Indian cuisine, this meal will certainly satisfy your craving.
For the Chicken
9 whole, Boneless, Skinless Chicken Thighs
1 TBSP Ground Coriander
1 TBSP Ground Cumin
1 tsp Kosher Salt
1 cup Yogurt
4 TBSP Butter
1 whole Jalapeno Pepper, Stem Removed, Pepper Pierced Several Times with a Sharp Knife
For the Sauce
4 TBSP Butter
1 Whole Large Onion, Peeled and Diced
6 Cloves Garlic
1 TBSP Kosher Salt
3 TBSP Garam Masala
1 piece Fresh Ginger, 2-3 inches, Peeled and Grated
4 Cups Crushed Tomatoes
1 TBSP Raw Sugar
2 TSP Cornstarch
1 1/2 Cup Heavy Cream
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. Cover lightly and let sit for 10 minutes before proceeding.
Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.
Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher 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 raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.
Cover and cook on LOW for 5 hours, or until the chicken is very tender.
Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.
- 1/2 English Cucumber halved and thinly sliced
- 1/4 cup cup fresh cilantro leaves
- 1 tablespoon fresh lemon juice
In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
It was amazing...me like
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