Ingredients
1
15-ounce can crushed tomatoes
1
medium onion, chopped
2
cloves garlic, chopped
2
tablespoons
tomato paste
2
teaspoons
garam masala (Indian spice blend)
kosher salt and black pepper
1 1/2
pounds
boneless, skinless chicken thighs (about 8)
1/2
English cucumber, halved and thinly sliced
1/4
cup
fresh cilantro leaves
1
tablespoon
fresh lemon juice
1
cup
basmati or some other long-grain white rice
1/2
cup
heavy cream
Directions
- In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
- In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
- Twenty minutes before serving, cook the rice according to the package directions.
- Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.
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