Recipe
Coconut Chicken Tikka Masala
Time: 5 ¼ hours (prep 15 minutes; cook 5 hours)
Yield: 6 servings
| 2 pounds boneless skinless chicken breasts or thighs, cubed 1/2 cup yogurt 1 yellow onion, chopped 2 cloves garlic, chopped 1 tbsp fresh grated ginger 2 tbsp tomato paste 1 can (14 ounces) tomato paste 1 tsp garam masala 1 1/2 teaspoons ground turmeric Kosher salt |
1/2 tsp chili flakes 1/3 cup water 1 can (14 ounces) full-fat unsweetened coconut milk 6 tablespoons salted butter 2 tablespoons sesame seeds 1/2 teaspoon chili flakes 1/2 teaspoon paprika Cilantro for serving In the bowl of your crockpot: combine the chicken, yogurt, onion, |
| shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, | |
| and a pinch of chili flakes. Let sit for 10 minutes. |
Add the tomato paste and 1/3 cup water. Cover and cook on low for 5–6 hours or on high for 3–4 hours.
Crank the heat to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro.
Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat.
Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!
Adapted from Half-Baked Harvest