My roommate and I have an absolute love of Indian food. Now, to start off this post, let me say that I am aware that chicken tikka masala isn't technically an Indian dish. Anyway, there are a few pretty good Indian restaurants in the area - Shalimar in Troy, and the Curry House in Albany. Both of these places have awesome lunch buffet deals. The chicken tikka masala is excellent at Curry House, and Heather and I both had a craving for some awhile ago - she had the chicken, I had the crockpot and culinary skills. Yum!
This was a fairly easy dish to make, made even easier by the fact that I made it in the crock pot, and then took a nap while it cooked. Awesome multi-tasking! After the chicken was done cooking, all I had to do was set the setting to "Keep Warm", and cook up some jasmine rice. Enjoy!
Crock Pot Chicken Tikka Masala
recipe adapted from Supah Weblog
1 1/2 pounds skinless, boneless chicken breast diced into large cubes
1 tablespoon dijon mustard
1 cup milk
1/2 cup heavy cream
1 1/2 cup plain yogurt
2 tablespoons lemon juice
1 small can tomato paste, thinned out with water
1 tsp garlic powder
2 tbsp paprika
2 tbsp garam masala
1 tsp cumin
1 tsp cayenne powder
1/2 tsp turmeric
salt and pepper to taste
Whisk together all ingredients except for chicken in crock pot. Add salt and pepper to taste. Add in diced chicken.
Turn the crockpot on high and cook for 3-4 hours, until chicken is cooked throughout. You may also put crockpot on low to prolong the cooking time. Serve over jasmine rice. This recipe also freezes well!