Description
A spicy, slow-cooked chicken curry with lemon ginger rice and garlic yogurt.
Ingredients
- FOR THE CURRY:
- 2 Tablespoons Ghee Or Butter
- 1 whole Yellow Onion, Diced
- 3 cloves Garlic, Minced
- 2 Tablespoons Fresh Ginger, Grated
- 2 Tablespoons Tomato Paste
- 1-½ pound Boneless, Skinless Chicken Thighs, Cut Into 1-inch Pieces
- 1 can (28 Oz. Size) Diced Tomatoes
- 6-½ teaspoons Smoked Paprika
- ⅓ cups Garam Masala Spice
- 2 teaspoons Ground Cumin
- ½ teaspoons Ground Cardamom
- 1-½ teaspoon Cayenne
- ¾ cups Heavy Cream
- Salt And Pepper, to taste
- Fresh Cilantro For Serving
- FOR THE RICE:
- 2 cups Uncooked White Basmati Rice
- 4 cups Water
- 2 Tablespoons Ghee Or Butter
- 1 Tablespoon Fresh Ginger, Grated
- 1 whole Medium Lemon, Zest And Juice
- 1 Tablespoon Turmeric
- FOR THE GARLIC YOGURT
- 1 cup Full Fat Plain Yogurt
- 1 clove Garlic, Minced
Preparation
For the curry:
Melt the ghee or butter in a skillet or fry pan over medium high heat. Add the onions and saute for about 3 minutes. Add the garlic and ginger and saute about 1 minute. Add the tomato paste and stir together until fragrant, about 1 minute. Transfer to a large slow cooker. Stir in chicken, diced tomatoes and spices (paprika through cayenne).
Cook on low for 5 hours. Stir in heavy cream. Cook on low for ½ hour or until chicken is fully cooked without being rubbery. Season with salt and pepper to taste
For the rice:
Start rice about an hour before curry is done. In a small saucepan, bring the rice and water to a boil. Turn heat to low, cover, and simmer for 20 minutes. Take off heat and fluff with a fork.
Melt the ghee or butter in a large skillet or fry pan. Add the ginger, lemon zest and juice, and turmeric and saute until a paste forms, about 1 minute. Add the rice and stir to combine. Season with salt and pepper to taste.
For the garlic yogurt:
Stir together yogurt and garlic.
Serve rice topped with curry, garlic yogurt, fresh cilantro and a side of naan bread if desired.
I’m trying to make the perfect Tikka Masala! This one missed the mark, but was so delicious I had to share.
