Hooray for more crockpot recipes in 2015! I’ll never stop posting about my crockpot since that’s just about all I can cook with. It was gifted to us by my sister-in-law when we moved out and I’m getting good use out of it.
I tried to be a little more adventurous by attempting chicken tikka masala. I’m not even sure what it’s supposed to taste like, so there’s that.
I think it turned out…. okay. Definitely not my favorite and I don’t think I’ll be trying this recipe again. Oh well, at least I tried. No harm done (except that the DH had to eat this for dinner).
Since I’m not a fan of this dish, I’ll just link to the recipe. It could just be me– maybe I’m not a fan of chicken tikka masala to begin with? You can find it over at Table for Two Blog.
I, personally, don’t think South Asian meat dishes turn out particularly well in a crock pot. Onions should be caramelized, most spices need to be toasted, other spices need to be added later in the cooking process… I also can’t imagine a chicken tikka masala without kasoori methi (dried fenugreek leaves).
If you decide to take another stab at it, try this recipe:
http://cant-live-without.com/2012/02/14/chicken-tikka-masala/
I add more cream (maybe double) and let the sauce simmer for 10 minutes after adding the ketchup to allow the vinegar tang to mellow out. Oh, and I cook the chicken in a grill pan although on an actual grill would be way better. 🙂
wonderful tips! thanks so much for the recipe. i’ll give it another go when i get the chance! 🙂
Just read the recipe from table for two blog and whoaa thats too long, 8 hours cooking time and that also chicken breast !!!. Chicken tikka masala is just the stew version of the ORIGINAL chicken tikka ( which is a barbequed roast). Recipe of thumb tomatoes, salt, pepper, redred chilli, ginger, garlic, cumin whole, cumin powder and yoghurt.
And just a quick tip, try adding milk instead of cream, just to add the healthy version of it.