Winter Saturdays are excellent for hibernation, especially when you’re still recovering from Christmas, New Years and a week of juggling a sick baby girl. Today, we cozied up with coffee, a little kitchen dancing, reorganizing the spice cupboard and the most delicious crock-pot Chicken Tikka Masala around. (I’ve also meticulously avoided taking a shower or getting out of my pajamas. Don’t get too close.) I found a recipe online and did some tweaking. Enjoy!
Staycation Saturday Chicken Tikka Masala
In a medium size bowl, combine:
2 lbs chicken breasts, 1 large onion, 4 minced garlic cloves, 2 Tablespoons grated fresh ginger, 1 (29 oz.) can of tomato sauce, 2 Tablespoons olive oil, 1 Tablespoon Garam masala, 1 Tablespoon curry powder, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon turmeric, 1 teaspoon sugar, 2 bay leaves, salt and pepper to taste.
Pile the above listed yumminess into a crockpot and cook 8 hours on low or 4 on high. Once chicken is done, remove from crock pot and shred.
Mix 1 cup heavy cream and 2 Tablespoons of arrowroot powder or cornstarch in a small bowl and stir into the crockpot sauce. With crockpot still on heat, allow sauce 20 minutes to thicken, stirring occasionally. Finish by stirring in a small dribble of lemon juice, and return chicken to sauce.
Serve over jasmine rice and top with cilantro (unless you think that tastes like soap, then by all means, feel free to skip it.)