2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
Kosher salt and freshly ground pepper
4 cloves garlic, finely grated
1 2 -inch piece ginger, peeled and finely grated
1 jalapeno pepper, seeded, and finely diced
1 tablespoon paprika
2 teaspoons ground coriander
1 15 -ounce can crushed tomatoes
1/2 cup heavy cream
1 cup frozen peas
Basmati rice, for serving
Chopped fresh cilantro, for topping
Instructions
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Whisk the garlic, ginger, chile pepper, paprika, coriander, tomatoes and 1/2 teaspoon salt in a 4-to-6-quart slow cooker. Add the chicken and stir to coat.
Cover and cook on high, 4 hours, adding the heavy cream and frozen peas during the last 15 minutes of cooking. Serve over rice; top with cilantro.
Originally Submitted
1/9/2015
0 Out of 5 from
0 reviews
You can add this Chicken Tikka Masala recipe to your own private DesktopCookbook.
