Martina McBride’s Slow-Cooker Chicken Tikka Masala

I’ve been having a love affair with Indian food for years. When I received Martina McBride’s Martina’s Kitchen Mix cookbook I had to try her Slow-Cooker Chicken Tikka Masala recipe. I’ve never been to India but it’s high on my list to visit. Until I get there, Chicken Tikka Masala will have to do!

“One of the best meals I’ve had was with my band and crew at Bombay Brasserie in London. None of us knew much about Indian cuisine so we let the chef send out whatever he wanted. All the exotic flavors and aromas (and the flowing wine) made for a fabulous culinary adventure that we still talk about today. Chicken Tikka Masala is a favorite Indian dish of mine, so I was excited to learn to make an authentic version at home. This recipe may seem daunting, but it is actually simple to make. Serve this with naan, an Indian flatbread. (I buy it from a local Indian restaurant or grocery store.) ” Martina McBride 

Serves 6 to 8     Hands-on 30 minutes      Total 5 hours, 30 minutes, including 1 hour chilling

1 cup plain yogurt

1 tablespoon lemon juice

3 1⁄2 teaspoons ground cumin

1⁄4 to 1 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1 teaspoon black pepper

6 boneless, skinless chicken breasts (about 4 pounds)

1 tablespoon vegetable oil

1 medium onion, diced (1 cup)

2 garlic cloves, minced

1 tablespoon grated fresh ginger

1 (28-ounce) can diced tomatoes, undrained

1 (6-ounce) can tomato paste

3 1⁄2 teaspoons garam masala

1 tablespoon tikka paste

1 1⁄2 teaspoons chili powder

1 teaspoon dried coriander

1 cup heavy cream

2 tablespoons chopped fresh cilantro

6 cups cooked basmati rice

1. Stir together the yogurt, lemon juice, 2 teaspoons of the cumin, cayenne, cinnamon, salt, and pepper in a large bowl. Add the chicken; toss to coat completely with the marinade. Cover and place in the fridge at least 1 hour or overnight.

2. Preheat the broiler. Place the chicken on a lightly greased rack in a foil-lined broiler pan. Broil 5 inches from the heat for 5 minutes on each side.

3. Heat the oil in a skillet over medium-high. Add the onion, garlic, and ginger; sauté 1 minute. Transfer to a lightly greased 6-quart slow cooker. Stir in the diced tomatoes, tomato paste, 3 teaspoons of the garam masala, tikka paste, 1 teaspoon of
the cumin, 1 teaspoon of the chili powder, and coriander. Cut the broiled chicken into 2-inch pieces. Add to the slow cooker,  and stir to combine Cover; cook on HIGH 4 to 6 hours.

4. Before serving, stir in the remaining 1⁄2 teaspoon garam masala, 1⁄2 teaspoon cumin, and 1⁄2 teaspoon chili powder. Season with salt. Stir in the cream and fresh cilantro. Serve over rice.

Variation

Vegetarian Tikka Masala: Substitute 11⁄2 cups uncooked red lentils for the chicken, omitting marinating in yogurt and spices. Proceed with the recipe as directed, cooking on HIGH for 3 to 4 hours or LOW for 5 to 6 hours.

Recipe credit:

Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.