It’s From Scratch Stat’s one year blog-a-versary (give or take a few days)! Today I’m sharing this slow cooker creamy chicken tikka masala and my top ten favorite recipes that we have cooked up through the beginning of this blogging adventure. Are you ready?
I have a deep-seeded slow cooker aversion, likely instilled by my mother’s infamous pot roast. (Sorry mom.) Thanks to the afformentioned dish, I vividly remember the slow cooker’s religious revival. I don’t love dark meat (or most meats), so slow cooker recipes aren’t my usual style. Also, it’s usually just enough time to be too much time to let it go all day, and not enough to throw it together after work. While this recipe isn’t quite authentic (traditionally chicken tikka masala is marinated, then roasted, then slowly cooked), this is a perfect bowl of comfort for your slow cooker. And chances are you have all if not almost-all the spices needed on hand.
On a separate note: Maybe I’m rusty? Maybe Indian food is gloriously non-photogenic? Maybe this is what I get for not serving traditional birthday fare? Either way, as the holiday season comes to a close, I can’t help but be wholeheartedly thankful for this blog baby, those family and friends who have helped me make it to the beginning of the end of this medical school journey, our sweet brindle bundle of joy, Claudia, and the means to take part in a stellar holiday meal. What are you thankful for this holiday season?
I’ll give you a second to think. Meanwhile, let’s count down our top-ten favorite dishes this year:
10. This roasted tomatillo salsa converted me into a jalapeño lover.
9. The Middle Eastern flavors in this lentil burrito are TO DIE FOR.
7. Speaking of Thai: this pad thai peanut salad dressing is so simple, but so tangy and versatile.
5. There is always a batch of this whole wheat pita bread in our freezer. It’s perfect for sopping up anything from tzatziki sauce to runny egg yolk.
4. Speaking of runny eggs, if you are up for a challenge, this lemony eggs florentine dish is oh so worth the effort.
3. Mediterranean-inspired sweet potatoes converted me from a sweet potato hater to a sweet potato lover.
2. Espresso dark chocolate chip cookies were a huge hit with coffee and non-coffee lovers alike.
1. We made a version of this champagne truffle oil pasta with homemade pappardelle pasta that knocked everything else out of the water.
And that’s all folks. Welcome home 2016. Grab a blanket (or a bowl of this too easy chicken tikka masala) and get cozy. It’s going to be a wild ride.
- 2 ½ pounds boneless, skinless chicken breasts, cubed
- 1 1/3 cups (about 2 small) yellow onions, finely chopped
- 5 cloves garlic, peeled and minced
- 1 (14 oz.) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon fresh ginger, peeled and grated
- 1 jalapeño, seeded and chopped
- 1 teaspoon ground turmeric
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 1 teaspoon kosher salt, or to taste
- 1 ½ cups heavy cream (may sub half of cream with plain yogurt)
- 3 tablespoons corn starch
- Cilantro or parsley for garnish
- In the bowl of the slow cooker, combine the onion, garlic, crushed tomatoes, tomato paste, ginger, jalapeno, all of the spices, salt, and pepper. Stir well to combine. Add the raw chicken and mix until thoroughly coated with sauce. Cook on lowest setting for 3-5 hours, until meat is cooked through.*
- Twenty minutes before the tikka masala is finished cooking whisk together the corn starch and heavy cream until smooth. Add cream mixture to slow cooker and stir well. Taste and adjust seasonings as necessary. (We added ¾ - 1 more teaspoon of kosher salt). Replace the lid and finish cooking stirring occasionally. The longer the mixture sits, the thicker it will become.** Serve with fresh chopped cilantro or parsley and rice or naan.
- Serves 6
- * If cooking on high, check after 2 hours, and continue checking every 30 minutes thereafter. It should only take between 2 and 3 hours.
- ** If necessary raise heat to high.