It took me a long time to finally try Indian food.
It wasn’t that I didn’t want to or didn’t think I would like it. It’s just that Nick and I live in a very small town.
There’s only one Indian restaurant near where we live and it just took us a while to try it out.
But when we finally did go? I fell in love.
First of all – any place that serves Naan is okay with me.
Second – the entire restaurant smelled incredible. I like food that doesn’t shy away from spices or flavor.
And third – they had amazing tikka masala.
If you’ve never tried it yourself, 1. Shame on you, and 2. tikka masala is a mixture of bite size chicken cooked in a spiced, creamy sauce.
It is creamy and delicious and perfectly balanced with spice, heat, salt, and cream.
I’d been wanting to try it myself, but I wanted to make it as easy as possible. Some recipes I saw just seemed like way too much work and I knew as long as I used the right spices, I could make it work.
One of my favorite things about fall and winter is being able to pull out the crock pot again. I love cooking, but some days, it’s nice to walk into the house and have dinner waiting on you instead of the other way around.
But I have a few requirements when it comes to using my crock pot. The main one is that I don’t want to have to do much to prepare besides throwing everything in the crock pot and turning it on. If a crock pot recipe calls for browning a ton of meat first or sauteeing vegetables for 10 minutes, I’m probably not going to try it or I’ll do it my own way. Crock pots are my way of saving time, which means I like to be as lazy as possible whenever I use them. I think that’s fair – the crock pot is offering to do the work for me, so I let it.
Even without browning the chicken or cooking the onion, this tikka masala turned out perfect.
Just throw it all in and let it go! You’ll be happy when you get home and have this waiting for you.
Crockpot Tikka Masala
Makes: 4-6 servings
- 1 and 1/2 pounds chicken breast, diced
- 1 tsp cumin
- 1 tsp ground coriander seed
- 1 tsp garam masala
- 1 tsp salt
- 1/2 tsp pepper
- 1 medium onion, finely chopped
- 2 cans (15 oz) crushed tomatoes
- 1/2 cup cream or half and half
- Place the diced chicken in a crock pot and toss together with the cumin, coriander, garam masala, salt, and pepper.
- Add the diced onion and crushed tomatoes and cook the mixture on low for 5-7 hours.
- Once the chicken is tender and cooked through, pour in the cream and let the mixture cook for another 5-10 minutes.
- Serve with rice or Naan.