This aromatic curry starts with a practically prep-free sauce that gets its potent flavour from garam masala, a finely ground blend of cardamom, cinnamon, nutmeg, coriander, mace and cloves. To save time on prep, look for the ready-made mix in the spice aisle.
- Prep time 15 minutes
- Total time 8 hours & 30 minutes
- Portion size 8 servings
Ingredients
Chicken Tikka Masala:
Cucumber Raita:
Method
Chicken Tikka Masala: In slow cooker, combine tomatoes, onion, tomato paste, brown sugar, ginger, garlic, cumin, garam masala, paprika, salt, turmeric, cayenne pepper and 2/3 cup water. Cover and cook on low for 8 to 10 hours.Using immersion blender, purée tomato mixture until smooth. Add chicken; cover and cook on high until chicken is no longer pink inside, about 30 minutes. Stir in cream and lemon juice. (Make-ahead: Cover and refrigerate for up to 24 hours. Reheat before serving.)
Cucumber Raita: While chicken is cooking, in colander, sprinkle cucumber with salt; let stand for 5 minutes. Squeeze out excess liquid and pat dry. In small bowl, stir together cucumber, yogurt, cilantro and lemon juice. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serve with Chicken Tikka Masala.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 379 mg
- Sugars 10 g
- Protein 29 g
- Calories 239.0
- Total fat 7 g
- Potassium 882 mg
- Cholesterol 80 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
%RDI
- Iron 21.0
- Folate 8.0
- Calcium 10.0
- Vitamin A 11.0
- Vitamin C 37.0
