This tikka masala is a fun, simple way to try Indian cooking. We swapped traditional cream with yogurt and topped it with a salad—created as a riff on a traditional Indian pickle—to give the rich dish a dash of freshness.
2 onions, peeled and cut into 1 inch pieces
2 Tablespoons minced ginger
1 Tablespoon minced garlic
1 Tablespoon vegetable oil
3 Tablespoons Garam Masala (Indian spice blend, available at larger supermarkets or specialty markets, or online)
2 pounds boneless skinless chicken thighs, cut in half
1 (28 ounce) can chopped tomatoes in juice
1/2 cup chicken broth
14 ounces plain yogurt, divided
3 Tablespoons chopped cilantro
1 small shallot, peeled and thinly sliced
2 Kirby cucumbers, ends removed and chopped
Juice of 1 lime (about 1 Tablespoon)
1/4 teaspoon cayenne pepper
- In a small skillet over medium heat add the vegetable oil and swirl in the pan. When the oil starts to shimmer, add the ginger, garlic, and Garam Masala, and cook for 1 minute until fragrant.
- Scrape the spice mixture into the bowl of a slow cooker and add the onion, chicken, tomatoes, and broth. Cook for 4 hours on high. Just before serving, stir in 7 ounces of yogurt.
- Mix the chopped cilantro, shallot, cucumber, lime juice, and cayenne pepper in a mixing bowl until combined.
- Add 2 Tablespoons of the cucumber relish and a spoonful of yogurt to each serving.
Prep time: 10 min