Chicken tikka masala is one of my favorite foods! The only trouble with it is that it’s pretty difficult to recreate at home. With all the ingredients and spices in the dish, it can be time-consuming to cook. Also, with every chicken tikka masala recipe I have tried, I have messed something up. Results like a watery broth, dry chicken, or far too spicy curry have only discouraged me from making more attempts.
You can only imagine my excitement when I found this Slow Cooker Chicken Tikka Masala recipe over at Cooking Classy. I never even considered making this dish in a slow cooker! It sounded too good to be true. I just had to dump in all the ingredients and 8 hours later and I’d have a bomb.com curry? I had to try it.
I did adapt the recipe a bit. I didn’t use bay leaves or cornstarch. I also used half the amount of tomato puree and added in a fresh tomato puree (two tomatoes) I blended myself instead.
I also didn’t add in as much pepper as was recommended. I thought I could always add pepper at the end if I found my curry to be too sweet. Anyone who is new to Indian food or doesn’t like spicy food should do the same! It’ll really save you from the torture of too-spicy food. I’m speaking from experience here. I’m still scarred.
Just look at that mouth-watering curry. I prefer to eat my chicken tikka masala with naan. Since naan can also be a time-consuming recipe, I choose to pick up my naan in the frozen aisle of Trader Joe’s. They also have garlic naan (my fave). Also, if you find this curry to be spicy, eating it with naan instead of rice definitely helps.
So what’s the verdict? It’s a good recipe. I’ll definitely be making this in the future. Too easy (except the waiting part)!Yum