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crockpot: chicken tikka masala

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this was in the Jan 2012 edition of Real Simple magazine. recipe can also be found online here. I skipped the cucumber salad topping. I love garam masala. Such a yummy smelling mix of spices. Tastes so delicious. We are huge Indian food addicts.

Ingredients

  • 1 15-ounce can crushed tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala (Indian spice blend)
  • kosher salt and black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • 1 cup basmati or some other long-grain white rice
  • 1/2 cup heavy cream

Directions

  1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
  2. Twenty minutes before serving, cook the rice according to the package directions.
  3. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice.
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