Produce used: Cilantro, garlic,
ginger, jalapeno, onion, peas
- 6 boneless, skinless chicken thighs
- 3/4 Tbsp ground coriander
- 3/4 Tbsp ground cumin
- 3/4 tsp kosher salt
- 6 oz plain yogurt
- 2 Tbsp butter, divided
- 1 small jalapeno (or 1/2 a large jalapeno), stem removed, seeded, and pierced several times with a knife
- 3 Tbsp butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3/4 Tbsp kosher salt
- 2 Tbsp garam masala
- 1 piece ginger (about 2-3 inches), peeled and grated
- 28 ounces crushed tomatoes
- 1 Tbsp sugar
- 1 1/2 cups heavy cream
- 2 tsp cornstarch
- 3 cups uncooked rice
- 6 cups water
- 4 Tbsp butter
- 2 cups cooked peas
- chopped fresh cilantro
Cut the chicken thighs into
small pieces and put in a small bowl. Sprinkle with coriander, cumin, and
3/4 tsp salt. Stir in the yogurt until all the pieces are evenly
coated. Let sit for 10 minutes.
Melt 1 Tbsp butter in a large saute
pan over medium high heat. Add about half of the chicken and quickly
brown the outside, then transfer to slow cooker. Repeat with remaining 1
Tbsp butter and remaining chicken. Put the pierced jalapeno on top of the
chicken in the slow cooker.
Return the pan to the heat and melt
3 Tbsp butter. Add the onions, garlic, and 3/4 Tbsp kosher salt and cook,
stirring frequently until the onions begin to brown. Stir in the garam
masala and ginger and cook until fragrant (about 1 minute). Raise the
heat to high and stir in crushed tomatoes and sugar. Stir well, scraping
the caramelized bits from the bottom of the pan and bring to a boil. Pour
over the chicken in the slow cooker.
Cover and cook on low 4-5 hours
until the chicken is very tender.
Whisk together cornstarch and cream
until smooth. Pour into slow cooker and cook on high for about 10
minutes, until bubbly around the edges.
Put rice and water in rice cooker or
in pan on stove and cook until liquid is gone and rice is tender. Stir in
butter and peas.
Serve tikka masala over rice and top
with a generous amount of chopped cilantro.
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