Crock Pot Chicken Tikka Masala

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Garam Masala is a combination of about 10-12 spices. Taste your garam masala to be sure it’s not too hot for you, using as much or little as you like. I leave out the jalapeno or Serrano chili as this makes this delicious, easy dish a bit too spicy for me. This dish is even better the next day. Barb L.

Serves: 4

Ingredients:

1 onion, chopped fine

3 Tbsp Flying Olive Cilantro and Roasted Onion, Garlic, Chipotle, or a Combination (For my wimpy self, I added just a little under 3 Tbsp Cilantro and Roasted Onion and a few drops of Chipotle), plus a little more EVOO of choice for oiling the crock pot

1 jalapeno or Serrano chili, stemmed, seeded and minced, optional

2 Tbsp tomato paste

4 tsp garam masala

3 garlic cloves, minced

1 Tbsp grated fresh ginger

2 tsp sugar or sugar substitute

Salt and freshly ground pepper

1 (14.5 ozs) can diced tomatoes, drained

2 pounds boneless, skinless chicken breasts, trimmed and cut into 1 ½” pieces

¾ cup plain yogurt (I used plain soy yogurt due to dairy allergies)

¼ cup minced fresh cilantro, chopped

Rice or noodles to serve, if desired

Directions:

In a small microwaveable bowl, add the onion, Flying Olive EVOO(s) of Choice, chili pepper (if using), garam masala, garlic, ginger, sugar or substitute, and ½ tsp salt. Cook in the microwave for about 5 minutes until the onion is softened, stirring occasionally. Transfer to a slow cooker oiled with a little EVOO. Stir in the tomatoes. Sprinkle the chicken pieces with salt and pepper and stir into the slow cooker mixture. Cover and cook until the chicken is tender, about 2-3 hours on low.

Remove a ½ cup sauce from the crock pot (careful, it’s HOT), and whisk together with the yogurt in a small bowl. This tempers the yogurt so it won’t cook before adding it to the crock pot. Stir the mixture back into the crock pot and let it sit until heated through, about 5 minutes. Stir in the cilantro and season with salt and pepper to taste.

Serve over rice or pasta, if desired.

Inspired from a recipe by the editors of America’s Test Kitchen. This recipe is from The Best of America’s Test Kitchen, Penguin Random House Publishers, 2019.

Submitted by Barb L.