Cave Cookbook co-author and nutritionist, Susannah Wallenstrom, had given this recipe to me to share back in September, and though it’s taken me a while to get it up at the blog, I’ve been enjoying making it right along. It really is a time saver as well as wholeheartedly delicious!
Slow-Cooker Chicken Tikka Masala
from Susannah Wallenstrom
Getting a healthy meal on the table every night is a challenge to say the least, but that’s where a slow cooker can come in handy! I love this dish because there are very few ingredients, it takes 15 minutes to put it together, and my whole family likes it (a miracle!) I put it together in the morning and it’s ready when I get home that evening.
The only ingredient you might not have on your spice rack is garam masala, which is a mixture of spices often used in Indian cooking. If you can’t find it in the spice aisle of your grocery store, you can make your own by combining ½ tsp cumin, ¼ tsp cinnamon, ¼ tsp coriander, ¼ tsp black pepper, 1/8 tsp ground cloves, 1/8 tsp nutmeg, and a pinch of cayenne.
You can serve this by itself, over brown rice or quinoa or over sautéed spinach (my favorite way).
Hands on time: 15 min
Cook time: On High: 3-4 hours, LOW: 7-8 hours
1 28-oz can crushed tomatoes
1 medium onion, chopped
4 cloves garlic, chopped (I sometimes use frozen garlic cubes from Trader Joe’s-so convenient and no mess!)
4 tablespoons tomato paste
4 tsp garam masala
kosher salt and black pepper
3 # boneless, skinless chicken thighs
½ English cucumber, halved and thinly sliced
¼ cup fresh cilantro leaves
1 tbs fresh lemon juice
1. In a 4-6 quart slow cooker, stir together the tomatoes, onion, garlic, tomato paste, garam masala, 1 tsp salt, and ½ tsp pepper. Place the chicken over the tomato mixture, cover and cook on high for 3-4 hours or on low for 7-8 hours, depending on how much time you have.
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ tsp salt and pepper. This can sit in the fridge for up to 8 hours.
3. 5 minutes before serving, sauté the spinach and serve chicken on top
4. Serve with the cucumber relish