Slow Cooker Chicken Tikka Masala and Homemade Naan Bread

Chicken Tikka Masala

This chicken tikka recipe is SO easy and SO yummy. It uses boneless skinless chicken thighs which are my new favorite piece of chicken, they are so tasty and yummy. The original recipe is here. I have used a set of spices I found at Jewel-Osco for Chicken Tikka Masala which is really nice. It looks like this: 

Serves 4Hands-On Time: 10mTotal Time: 8hr 10m

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)
• 1/2 English cucumber, halved and thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 tablespoon fresh lemon juice
• 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 (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Nutritional Information

Per Serving

• Calories 559
• Fat 25g
• Sat Fat 10g
• Cholesterol 152mg
• Sodium 738mg
• Protein 37g
• Carbohydrate 48g
• Sugar 3g
• Fiber 4g
• Iron 4mg
• Calcium 91mg

Naan Bread

The Naan bread is tricky and ambitious....you really need to wait for the yeast to activate and these are easy to burn, especially if you use the BBQ. I had better luck on an indoor griddle. They are time consuming but SO worth it!! WAY better than any store bought naan bread I've ever tried! The original recipe is here.

May 20th, 2010

YIELD: 14 pieces

INGREDIENTS:

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS:

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise.

2. Let it rise 1 hour, until the dough has doubled in volume.

3. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball.

4. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

5. During the second rising, preheat grill to high heat.

6. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Enjoy!

XOXO Jo