We really make an effort to sit down together for family dinners. Sometimes it’s difficult because Brian usually gets home from work close to 7pm, and ideally Jack would be asleep by 8… but we figure it’s worth it to get an extra hour or two of family time. Plus the Senator has NO trouble sleeping late in the mornings (I’m not complaining).
Anyway, tonight we most definitely did not sit down as a family. I’ve been drooling over this recipe for Slow-Cooker Chicken Tikka Masala ever since I saw it on Pinterest. But the day got away from me and by the time I actually got it in the crock pot, it was 5:00. Ruh roh. No worries, though. We fed Jack a more kid-friendly dinner at 6, and now Brian and I are eating dinner on the couch while watching Dexter. Just like old times…
This stuff is GOOD. I love Indian food, but Brian’s not a fan- so I had to ambush him with my own version.
It’s not the simplest recipe. What I love about slow-cooker recipes is how you can just dump everything in the pot and walk away. With this one you have to marinate the chicken in yogurt and spices and brown it. Then you cook a sauce from sauteed onions and garlic, crushed tomatoes, fresh ginger and lots of spices. Then all of THAT goes in the crock pot with the chicken and a pierced jalapeno. I cooked mine on high for 2 1/2 hours. You add heavy cream (I used half and half) and then serve it all over brown rice, sprinkled with cilantro.
Along with whole wheat naan. Oh, and I sprinkled on some green peas, too.
Even Indian-food-hater Brian liked it. Despite the 3 tablespoons of garam masala, whole jalapeno and abundance of other spices, it actually wasn’t too hot at all. I’ll definitely be making this again (and plan for it a little better). Here’s a direct link to the recipe: Slow Cooker Chicken Tikka Masala.