Hagin and I first had Indian food in 2009 while we were in London. We had been told that we had to eat somewhere on Brick Lane. I had always eaten a variety of cuisines growing up but Indian was never one I was exposed to. So being fairly adventurous eaters we headed over to Brick Lane and found a little Indian restaurant to eat at. I believe I got either chicken tikka masala or butter chicken, but I don’t remember for sure. Hagin got the spiciest thing on the menu. And it was hot!
After our first few bites, we were hooked. Ever since returning we have scouted out the Indian restaurants in our area and head to them frequently. I have watched shows about tandoori cooking and obviously I don’t have a tandoori oven in my house so it has never really crossed my mind to attempt to cook Indian food at home.
Until I came across a crockpot recipe. I was extremely skeptical at first. I think I first saved a crockpot tikka masala recipe a few years ago and contemplated making it the whole time. There was no way it could compare to a tandoori oven right? Well, I have to say I was pretty blown away, by how good this was. It was really good! My local Indian restaurants probably aren’t going to be happy about my discovery that I can make my own chicken tikka at home.
All of the ingredients are easy to scout in your local grocery store. Even garam masala is becoming increasingly easier to find. The first time I used Garam Masala I had to order it on Amazon, but recently I have seen it in Whole Foods and even Publix.
- 1lb boneless skinless chicken thighs
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 inch piece of ginger, peeled and minced
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 28oz can diced tomatoes
- ½ - ¾ cup heavy cream
- basmati rice, for serving
- Cut chicken into bite size pieces add to crockpot along with onion, garlic, ginger, tomato paste, garam masala, paprika, and salt. Stir in tomatoes and juices. Cover and cook 3 hours on high or 6 hours on low. 15 minutes before serving stir in heavy cream, start with ½ cup and add up to ¾ cup to your preference. Serve over rice.
Adapted from The Kitchn
Approx cost per serving: $1.43