Entrees
Chicken Tikka Masala
Makes 6 servings
Chicken Tikka Masala
Makes 6 servings
Slow cooking lends itself to this classic Indian favorite spices mingle into a beautifully layered sauce.
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
carb. 11g
pro. 33g fat 13g
sat. fat 4g
chol. 140mg
sod. 1092mg calc. 108mg
fiber 2g
Ingredients
- 2pounds boneless, skinless, chicken
- thighs, cut into 2-inch pieces
- 1½ teaspoons kosher salt, divided
- pinch freshly ground black pepper
- 1tablespoon ghee or a neutral oil, such
- as grapeseed oil
- 1onion, thinly sliced
- 4garlic cloves, finely chopped
- 12-inch piece ginger, peeled
- and finely chopped
- 1serrano chile, stemmed
- and finely chopped
- 2teaspoons ground cumin
- 2teaspoons garam masala
- 1teaspoon hot curry powder
- 2teaspoons ground coriander
- 1teaspoon paprika
- 1teaspoon ground turmeric
- ¼teaspoon cayenne pepper
- 3tablespoons tomato paste
- 1cup plain, whole yogurt, whisked well
- (this will prevent the sauce from
- breaking/curdling when it is cooked)
- 1can (14.5 ounces) fire-roasted
- crushed tomatoes
- 1⁄3 cup light cream
- cooked rice, for serving
- fresh cilantro, for garnish
Preparation
- 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.
