Bombay Grill is an Indian food restaurant in my neighborhood. On Saturdays, after a long bike ride, I try to go for the lunch buffet. I look forward to it all week, especially the Chicken Tikka Masala. Paul, the restaurant owner, tells me that it is made with chicken, tomatoes, coriander, cumin, garam masala, and other spices. He is vague about the specifics of preparing the dish. My slow-cooker version is an attempt to recreate this flavorful Indian stew. It’s very tasty, but I won’t be abandoning Bombay Grill anytime soon. Serve this dish over rice, or for a lower starch dinner, serve over cauliflower rice. Look for the recipe on the site.
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts if you like)
- 1 large onion, chopped
- 1-1 1/2 inches fresh ginger, peeled and finely chopped or grated
- 3 cloves garlic, finely chopped
- 2 tablespoons garam masala (look in the spice aisle)
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large (28 ounce) can diced tomatoes
- 1 cup heavy cream
- Garnish (optional) – 1/4 cup chopped cashews, 1/4 cup chopped cilantro, and/or a squeeze of lime
- Slice chicken into 1 inch chunks. Place in slow cooker.
- Add chopped onion, ginger, garlic, garam masala, coriander, cumin, salt, and pepper. Stir to coat the chicken pieces.
- Add tomatoes with their juices.
- Cook on high heat for 4-5 hours or low heat for 8 hours.
- Before serving, add the cup of heavy cream and stir, uncovered, until slightly thickened and heated through.
- Serve over rice or cauliflower rice. You can garnish with chopped cashews, cilantro, or lime.