Crockpot Creamy Coconut Chicken Tikka Masala
, Serves 6
Slow-cooked chicken in a yogurt-spiced tomato sauce enriched with coconut milk, topped with sesame-chili brown butter.
| 900 g boneless skinless chicken breasts or thighs, cubed | Combine chicken, yogurt, aromatics & spices | Let sit 10 min, add paste & water | Cook low 5-6 hrs or high 3-4 hrs | Stir in coconut milk, high 10 min | Stir in cilantro | Brown butter; serve over rice with naan |
| 60 g full-fat plain Greek yogurt | ||||||
| 1 yellow onion, chopped | ||||||
| 1 shallot, chopped | ||||||
| 2 cloves garlic, chopped | ||||||
| 1 tbsp fresh grated ginger | ||||||
| 2 tbsp garam masala | ||||||
| 1 1/2 tsp ground turmeric | ||||||
| 1 tsp kosher salt | ||||||
| a pinch chili flakes (for the chicken) | ||||||
| 1 can (170 g) tomato paste | ||||||
| 80 ml water | ||||||
| 1 can (400 ml) full-fat unsweetened coconut milk | ||||||
| 15 g cilantro, chopped | ||||||
| 85 g salted butter | Melt butter with sesame, chili, paprika | |||||
| 2 tbsp sesame seeds | ||||||
| 1-2 tsp chili flakes (for the butter) | ||||||
| 1/2 tsp paprika |
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