Thursday, March 29, 2012


Slowly cooked dishes are really worth waiting for. Chicken tikka masala which is one of our favourites tastes heavenly when slowly cooked. They are so juicy, tender and all the flavours have blended in. The meat is melt in your mouth delicious. One of the best things i ever cooked.You have just got to try it.


Slow Cooker

For the Marinade:-
Boneless Chicken Breasts - 2 large , diced to bite size pieces
Plain Yogurt - 1 cup, whey removed
Coriander pdr - 2 tbsp
Cumin pdr - 1 tbsp
Kashmiri chilli pdr - 2 tbsp
Pepper Pdr - 1 tsp
Garam masala - 1 1/2 tsp
Salt to taste

For the Gravy:-

Onion  - 1 medium size, finely chopped
Ginger - 1 tbsp,finely chopped
Garlic - 1 tbsp, finely chopped
Tomato sauce - 1 small can
Cashews, broken - 2 tbsp, roasted
Coriander pdr - 1 1/2 tbsp
Cumin pdr - 1 1/2 tsp
Turmeric pdr - 1 tsp
Kashmiri Chilli pdr - 1 tbsp
Cinnamon stick  - 1 no
Sugar - 1 tbsp
Whole Cardamam pods - 4-5 , crushed
Green chillies - 3-4 nos, slit
Cream - 1 cup (you can also use milk)
Corn starch - 1 tbsp
Vegetable stock - 1 1/2 cups (you can also use water)
Dried kasuri methi - 1 tsp
Coriander leaves - a bunch , to garnish
Butter - 1 tbsp for sauteeing
Salt to taste


In a bowl, mix well all the ingredients required for the marinade except chicken. Check salt now. If correct add chicken pieces.Mix well.Let it marinate for atleast 1 hr.

In the meantime prepare the gravy, In a pan, heat some butter, add ginger and garlic.Sautee for a minute then add the onions and some salt. Sautee until golden brown. Now add the spices coriander pdr,turmeric pdr,cumin pdr and kashmiri chilli pdr. Stir for a minute. Transfer this into a food processor along with roasted cashews. With help of some vegetable stock grind to a fine paste. Leave aside.

Before transfering everything into the slow cooker sear the chicken .That adds more flavor.For that heat some oil or butter in a cast iron pan.Turn the heat to high. Add the chicken pieces. Brown it on both sides.Takes only a few seconds. Dont have to cook it fully.

Now transfer the chicken into the slow cooker. Pour the onion cashew paste over it. Add the tomato sauce. Stir well. Slowly add the vegetable stock or water until you get the right consistency,not too thick nor thin. Now add the sugar, cinnamon stick ,green chillies and the cardamam pods.Stir well. Cover it and switch the cooker on. Let it cook for 4-5 hrs. Mix the cream and the corn starch. Pour this into the mix 10- 15 mins before switching it off . Check for salt. Rub the kasuri methi on top. Garnish with coriander leaves. Serve warm with some basmati rice, naan, roti etc.


1 comment:

hyd said...

Mouthwatering here, what a terrific and super tempting....