Dinner with M can be so entertaining at times. Over the years I’ve learned that it’s important to, I’m not going to say lie, but definitely tweak the truth a bit when it comes to dishing up a rather daring recipe for my meat and potatoes guy.
Take this (incredible!) Chicken Tikka Masala dish for example.
When asked what I was making for dinner during our once a day phone call, I responded “oh! It’s a new chicken crockpot dish. Smells awesome already.”
“So like Mexican?”
“Sure – kind of!” If you say so.
If I had said Indian crockpot chicken marinaded in greek yogurt with coconut milk swirled in at the end, he would have shown up with a bag of take out. Sometimes not all the information needs to be shared up front, especially when your gut tells you it’s going to be a hit. Ignorance is bliss, right?
Well, well, well, guess who gobbled up two bowls. That would be M.
My goodness, he’s just so predictable. In the best way.
P.S. This recipe received 5 stars from myself, M, and both of my parents. Not a morsel left over, we ate it all! It was amazing and the home smelled insane!
- 1 to 1 1/2 pounds boneless, skinless chicken thighs
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch piece whole ginger, peeled and grated
- 2 tablespoons tomato paste
- 1 to 2 tablespoons garam masala
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 (28-ounce) can diced tomatoes
- 3/4 cup coconut milk
- Fresh cilantro, chopped
- 2 cups cooked rice, to serve
- Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
- Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
- Serve over rice with fresh cilantro sprinkled over the top of each serving.
- Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.
- If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.