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diff --git a/content/chicken-tikka-masala.md b/content/chicken-tikka-masala.md deleted file mode 100644 index 9d0c6b1..0000000 --- a/content/chicken-tikka-masala.md +++ /dev/null @@ -1,37 +0,0 @@ ---- -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. |