Chicken Tikka Masala (Slowcooker)

Submitted by Chef #962474

"This recipe is also delicious without the cream. Source: slow cooking curry and spice dishes by Carolyn Humphries."

 

• Ready In: 3hrs 15mins
• Ingredients: 18
• Serves: 4

ingredients

• 1 sprig of fresh mint
• 1 onion, quartered
• 1 large garlic clove, halved
• 1 cm pice gingerroot, peeled and roughly chopped
• 1 green chili pepper, roughly chopped
• 1 lime, juice of
• 2 tablespoons tomato puree
• 1 tablespoon paprika
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 tablespoon sunflower oil
• 200 ml Greek yogurt
• 700 g skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons ground almonds
• 2 tablespoons heavy cream

directions

1. Strip the mint leaves off the central stalk. Pound the mint, onion, garlic, ginger, and chilli using a pestle and mortar or in a bowl with the end of a rolling pin to form a rough paste. Alternatively, use a hand blender.
2. Add the lime juice, tomato puree, all the spices and salt. Mix together until well blended.
3. Heat the oil in a pan, add the paste and fry for 1 minute. Stir in the yogurt and bring to the boil.
4. Put the chicken in the crock pot and pour the sauce over. Stir well. cover and cook on high for 3 hours or Low for 6 hours.
5. Stir in the ground almonds and cream. Taste and re-season if necessary. Garnish with wedges of lime and serve with pilau rice or naan bread.