Chicken Tikka Masala

I had a goal to do more Indian dishes this month.  Right when I thought my schedule was settling down, it's gone into chaos again.  However, I did try an Indian dish last week and haven't had a chance to post.  The lack of posting is also due partly to my extreme disappointment.  The recipe is for Chicken Tikka Massala in a slow cooker.  My favorite Indian dish cooked in a slow cooker.  What could be better?  Well, a lot could be better.

I will put the disclaimer here that I assume I must have done something wrong.  I also had a major fiasco with the bone in chicken.  I've discussed my chicken issues earlier.  The chicken became so tender that the chicken fell apart in the slow cooker.  Let's just say that I wasn't too excited to eat after I had to scour the pot for stray bones.  Mentally I was not prepared to enjoy this dish.  If someone else wants to give it a try, please do.  You can leave a comment and convince me that it was nothing but deliciousness.

Photo on Allrecipes.com

 Here is a non slow cooker Chicken Tikka Massala recipe that I had tried about a year ago.  It was delicious.  I feel more comfortable passing this one along.  Click here to see the original recipe I based this one on at Allrecipes.com.  I made changes to fit the spices we had.  I cooked for 6 people and I think we had leftovers.

Ingredients
2 cups yogurt
2 Tbl. lemon juice
3 Tbl garam masala
2 tsp pepper
2 tsp salt
6 boneless chicken breasts
long skewers

3 Tbl. butter
3 cloves garlic
1 jalapeno pepper, finely chopped
1 Tbl. cumin
1 Tbl. paprika
2 tsp. garam masala
3 (8oz) can tomato sauce
3 cups heavy cream
3/4 cups fresh cilantro

1.  combine yogurt, lemon juice, garam masala, pepper, ginger, and salt.  Stir in cut up chicken.  Cover and refrigerate for at least 1 hour.

2.  Preheat grill on high heat.  skewer chicken pieces.  Grill for 5 minutes on each side.  Get rid of the rest of the marinade.

3.  Melt butter in large skillet over medium heat.

4.  Saute garlic and jalapeno for 1 minutes.

5.  Season with cumin, paprika, and garam masala.

6.  Stir in tomato sauce and cream.

7.  Simmer on low heat until sauce thickens (20 minutes)

8.  Add grilled chicken and simmer for 10 minutes

9.  Serve over basmati rice and garnished with cilantro