HPK taruh disini
I didn’t think chicken tikka masala côuld really get much better, but then I remembered my best gadget friend: the slôw côôker. This is a curry dish that benefits frôm a nice, lông simmer anyway, sô why nôt let that happen while I’m ôff dôing ôther things? That’s what I call smart côôking.
INGREDIENTS:
- 2 pôunds bôneless, skinless chicken thighs, cut intô 1-inch pieces
- 1/2 cup whôle-milk plain yôgurt (nôt Greek)
- 1 1/2 teaspôôns kôsher salt, divided
- 1 large yellôw ôniôn, diced
- 3 clôves garlic, minced
- 1 tablespôôn peeled and minced fresh ginger
- 2 teaspôôns grôund côriander
- 2 teaspôôns garam masala
- 1 teaspôôn grôund cumin
- 1 teaspôôn grôund turmeric
- 2 tablespôôns tômatô paste
- 1 (15-ôunce) can diced tômatôes, drained
- 3/4 cup heavy cream ôr côcônut milk
- Chôpped fresh cilantrô
- Côôked rice ôr naan, fôr serving
INSTRUCTIONS:
- Place the chicken, yôgurt, and 1 teaspôôn ôf the salt in a 4-quart ôr larger slôw côôker and stir tô cômbine.
- Heat the ôil in a large frying pan ôver medium heat until shimmering. Add the ôniôn and côôk, stirring ôccasiônally, until tender, abôut 8 minutes. Add the garlic, ginger, côriander, garam masala, cumin, and turmeric and côôk until fragrant, abôut 1 minute. Add the tômatô paste and côôk until darkened in côlôr, abôut 1 minute. Add the drained tômatôes and remaining 1/2 teaspôôn ôf salt and bring tô a simmer, scraping up the brôwned bits frôm the bôttôm ôf the pan. Transfer tô the slôw côôker and stir tô cômbine with the chicken.
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