- Chicken Tikka Masala.jpg (39.95 KiB) Viewed 394 times
Preparation Time: 25 minutes
Cooking time: 4¼ hours
Serves: 8
If served as eight portions, provides 381 cals, 28g fat (of which 9g saturates), 5g sugar and 0.9g salt per portion.
Ingredients
- 820g (29oz) tinned tomato puree
- 1½ cups plain yogurt
- ½ large onion, finely chopped
- 2 tbsp olive oil
- 4½ tsp minced fresh gingerroot
- 4 garlic cloves, minced
- 1 tbsp garam masala
- 2½ tsp salt
- 1½ tsp ground cumin
- 1 tsp paprika
- ¾ tsp pepper
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- 2½lb (40oz) boneless skinless chicken breasts, cut into 1½ inch cubes
- 1 jalapeno pepper, halved and seeded
- 1 bay leaf
- 1 tbsp cornstarch
- 1 cup heavy whipping cream
- Hot cooked basmati rice
- Chopped fresh cilantro (optional)
Method
1. In a 5 quart slow cooker, combine the first 13 ingredients. 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.
¡SHARE TOPIC!