Chicken Tikka Masala

Chicken Tikka Masala
Chicken Tikka Masala
Cuisinart original

Slow cooking lends itself to this classic Indian favorite spices mingle into a beautifully layered sauce.


Makes 6 servings


2    pounds boneless, skinless, chicken
      thighs, cut into 2-inch pieces
1½ teaspoons kosher salt, divided
      pinch freshly ground black pepper
1    tablespoon ghee or a neutral oil, such
      as grapeseed oil
1   onion, thinly sliced
4   garlic cloves, finely chopped
1   2-inch piece ginger, peeled
     and finely chopped
1   serrano chile, stemmed
      and finely chopped
2   teaspoons ground cumin
2   teaspoons garam masala
1   teaspoon hot curry powder
2   teaspoons ground coriander
1   teaspoon paprika
1   teaspoon ground turmeric
¼   teaspoon cayenne pepper
3    tablespoons tomato paste
1    cup plain, whole yogurt, whisked well
      (this will prevent the sauce from
      breaking/curdling when it is cooked)
1    can (14.5 ounces) fire-roasted
      crushed tomatoes
1⁄3 cup light cream
      cooked rice, for serving
      fresh cilantro, for garnish

Nutritional information

Nutritional information per serving:
Calories 294 (39% from fat) • carb. 11g • pro. 33g fat 13g • sat. fat 4g • chol. 140mg • sod. 1092mg calc. 108mg • fiber 2g


1. Pat the chicken dry with paper towels and
season on both sides with 1 teaspoon of salt
and freshly ground black pepper.
2. Put the ghee into the cooking pot of the
Cuisinart® Multicooker. Select Sauté/Brown
and set the temperature to High. Once the
unit is preheated and the ghee is hot, start
to brown the chicken, 3 to 4 minutes per
side, dividing it into three batches, to not
overcrowd the pot. Remove and reserve as
you go. Add the onion to the pot and cook
until translucent, 3 to 4 minutes, stirring
occasionally. Add the garlic, ginger, and
serrano chile to the pot and cook until
fragrant and just starting to caramelize,
another 1 to 2 minutes. Add the reserved
chicken and drippings back to the pot.
Mix in the spices and the tomato paste.
Add the whisked yogurt and crushed
tomatoes, and allow mixture to come to a
simmer. Press Stop.
3. Secure the lid and select Slow Cook. Set the
temperature to High, the time for 2 hours,
and press Start. When there are 30 minutes
remaining, open the lid and mix in the cream.
Secure the lid again and continue to cook for
the remaining time.
4. When the tone sounds, open the lid, taste,
and adjust seasoning as desired. Serve over
rice with fresh cilantro.