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diff --git a/content/chicken-tikka-masala.md b/content/chicken-tikka-masala.md new file mode 100644 index 0000000..9d0c6b1 --- /dev/null +++ b/content/chicken-tikka-masala.md @@ -0,0 +1,37 @@ +--- +title: "Chicken Tikka Masala" +tags: ['chicken', 'slowcooked', 'indian'] +date: 2022-04-16 +--- + +- ⏲️ Prep time: 25 min +- 🍳 Cook time: 4 hours +- 🍽️ Servings: 8 + +## Ingredients + +- 1 can (29 ounces) tomato puree +- 1-1/2 cups plain yogurt +- 1/2 large onion, finely chopped +- 2 tablespoons olive oil +- 4-1/2 teaspoons minced fresh gingerroot +- 4 garlic cloves, minced +- 1 tablespoon [garam masala](/garam-masala) +- 2-1/2 teaspoons salt +- 1-1/2 teaspoons ground cumin +- 1 teaspoon paprika +- 3/4 teaspoon pepper +- 1/2 teaspoon cayenne pepper +- 1/4 teaspoon ground cinnamon +- 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes +- 1 jalapeno pepper, halved and seeded +- 1 bay leaf +- 1 tablespoon cornstarch +- 1 cup heavy whipping cream +- Hot cooked basmati rice +- Chopped fresh cilantro, optional + +## Directions + +1. In a 5-qt. slow cooker, combine the first 13 ingredients (Can blend these first for convenience). Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf. +2. In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro. |