Chicken Tikka Masala

If you go to an Indian restaurant, you will certainly find tikka masala on the menu. We received this recipe from Louisianna, the favourite lunch spot of our Belgian GreenPan staff. Louise was happy to share it with us.

Ingredients

6 chicken legs or chicken breasts
250 grams red onion, finely chopped
2 garlic cloves, crushed
1 small red chilli pepper, finely chopped
4 cm ginger, peeled and grated
½ tsp. (smoked) paprika powder
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tbsp. curry powder
400 ml coconut milk
210 grams tomato purée
200 ml tomato passata
100 ml water + 1 chicken stock cube
salt and pepper
To garnish:
fresh cilantro
a few tbsp. Greek yogurt
cooked jasmine rice
fried onions

Preparation

Step 1

Thoroughly pat dry the chicken legs or breasts with paper towels.

Step 2

Choose the Brown/Sauté setting on the slow cooker, add a spoonful of oil and fry the chicken until nicely browned on both sides. Season with salt and pepper. Remove the chicken from the pot and set aside for later.

Step 3

Briefly fry the onion, garlic, chilli and ginger. Season with the paprika, cinnamon, cumin and curry powder. Fry until you begin to smell the spices.

Step 4

Then add the tomato purée and briefly fry until it begins to brown slightly.

Step 5

Pour in the coconut milk, the passata and the chicken stock. Now add the chicken back in.

Step 6

Select the Slow Cook HI setting and set the timer for 3 hours.

Step 7

Serve with cooked jasmine rice, Greek yogurt, fresh cilantro and, if you like, fried onions.

Quick Tips

You can also stir in a few tablespoons of Greek yogurt before serving.

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