Chicken Tikka Masala (Against all grain not so good, try recipe from India magazine)

Makes 6 servings. 6 hour cook time.

Goes great with basmati rice and naan or roti prata.

ingredients

  • ½ cup raw cashews (or ½ cup cream)

  • 2 ½ pounds boneless, skinless chicken thighs, cut into 2-inch cubes.

  • 2 cups tomato puree

  • 1/2 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 2 ½ tablespoons garam masala

  • 2 teaspoons sea salt

  • 1 teaspoon ground ginger

  • ½ teaspoon paprika

  • ¼ teaspoon cayenne pepper

  • ¼ cup chopped fresh cilantro. for garnish

preparation

  1. If using cashews, place them in a bowl and cover with water. Cover with a towel or plastic wrap and set aside.

  2. Place the chicken, tomato puree, onion, garlic, garam masala. salt, ginger, paprika, and cayenne pepper in a slow cooker. Toss to coat the chicken.

  3. Cover and cook on low for 6 hours.

  4. If using cashews, when the chicken is just about done cooking, drain the cashews and place them in a blender. Add ¼ cup of fresh water and blend the cashews into a smooth cream.

  5. Stir the cashew cream (or regular cream) into the chicken right before serving and garnish with the cilantro.

This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook's Chicken Tikka Masala recipe (p. 130)