700g chicken in bite sized pieces
3 garlic cloves
Juice of 1 lime
2tbsp tomato paste
1tsp garam masala
2tbsp ground almonds (~20-30)
Wedges of lime to garnish
Add onion, garlic, ginger and chili powder to a bowl and use a handblender or similar to blend it. Add lime juice, tomato paste and the spices (paprika through salt) and mix into a fine paste.
Heat the oil in a pan over medium-high heat. Add the paste and cook for a few minutes until nice and fragrant. Add yoghurt and bring to a boil while stirring.
Put the chicken into a slow-cooker and pour the sauce over. Cook on HIGH for 3 hours or LOW for 6.
Mix in ground almonds and cream.
Serve with rice or naan bread. Garnish with wedges of lime and mango chutney.
I'd worried it might be a bit too hot, but actually it was rather mild in taste. Both the ginger and the chili was supposed to be fresh, but I used powder instead. Also, I didn't have any cream, but used milk instead. Don't think it made too much of a difference, since it's only 2 tbsp.
The spice palette worked really well! A bit tame for me, but the others liked it - and I could just add chutney and chili flakes to mine, so it was all good. The meat was a bit dry, unfortunately. I think next time I might either leave the chicken uncut while cooking, or I'd reduce the cooking time by ~1 hour (on low anyway).
Wednesday, June 19, 2019
Week 24: Easy Chicken Tikka Masala
Labels: chicken, crock-pot, make again
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