Slow-Cooker Chicken Tikka Masala

• portions: 4 servings
• temps total: 8 hours 10 minutes

Ingrédients

1 15-ounce can crushed tomatoes

1 medium onion, chopped

3 cloves garlic, chopped

2 tablespoons tomato paste

2 teaspoons garam masala (Indian spice blend)

kosher salt and black pepper

1 ½ pounds boneless, skinless chicken thighs (about 8) ~ about 2 chicken breasts

½ English cucumber, halved and thinly sliced

¼ cup fresh cilantro leaves

1 tablespoon fresh lemon juice

1 cup basmati or some other long-grain white rice

½ cup heavy cream

Instructions

In a 4- to a 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 the 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.

Nutrition

• Calories: 559 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 0 g
• Cholestérol: 152 mg
• Sodium: 738 mg
• Glucides Totaux: 48 g
• Sucres Totaux: 3 g
• Protéines: 37 g