Slow Cooker Chicken Tikka Masala

Ingredients

Marinade

• 500 Grams Chicken Thighs, boneless, cut into 2 inch pieces
• 2 Tablespoon Mustard Oil
• 2 Teaspoon Kashmiri Red Chilli Powder, or Paprika
• 1 Teaspoon Lemon juice
• 2 Tablespoon Ginger Garlic paste
• ¼ Teaspoon Turmeric Powder
• 1 Teaspoon Garam Masala
• 1 Teaspoon Kasuri Methi
• ¾ Teaspoon Salt
• ¼ Cup Hung Curd, or greek yogurt
• 1 Teaspoon Oil, for smoking the marinated meat

Curry

• 1 Tablespoon Oil
• 2 medium Onions, finely chopped
• 1 Tablespoon Ginger Garlic Paste
• 1 Green Chilli, chopped
• 1 Can Crushed Tomato, 400 grams
• ½ Teaspoon Turmeric powder
• 1 Tablespoon Kashmiri Red Chilli Powder
• 1 Teaspoon Cumin Powder
• 2 Teaspoon Coriander Powder
• ¾ Teaspoon Garam Masala
• 2 Tablespoon Butter, or Ghee
• 1 ½ Teaspoon Salt
• 1 Onion, cut into petals
• 1 Capsicum, cut into squares
• ¼ Cup Cream
• 1 Teaspoon Kasuri Methi
• 2 Tablespoon finely chopped Coriander Leaves

Steps

Marinade

1. Put the chicken, mustard oil, kashmiri red chilli powder, lemon juice, ginger garlic paste, turmeric powder, garam masala, kasuri methi, salt and hung curd in a mixing bowl. Mix by hand until the chicken is well coated.
2. For smoking, set a small steel bowl in the middle of the mixing bowl. Heat a piece of charcoal or lump coal over an open flame until red hot and place it in the small bowl. Pour a teaspoon of oil or ghee over it and, as soon as smoke starts, cover the pan with a lid. Leave to smoke for 3-4 minutes or until the smoke disappears.
3. Cover with plastic wrap or put in an airtight container and marinate for at least 2 hours. For an overnight marinade, keep it in the fridge.

Curry

1. Warm the oil in a pan and add the onions and ginger garlic paste. Cook over medium heat for 3-4 minutes, stirring occasionally, until the onions are translucent and the paste is cooked with no raw smell.
2. Transfer the cooked onions to the slow cooker. Add the marinated chicken, crushed or pureed tomatoes, green chilli, turmeric powder, kashmiri chilli powder, cumin powder, coriander powder, garam masala, butter and salt.
3. Give the curry a thorough mixing, cover it and allow 2.5 hours of cooking on high.
4. After adding the onions, capsicum and kasuri methi, cook for 15 more minutes on high.
5. If the gravy is too thick, add 1 cup hot water, controlling the amount added to adjust the consistency.
6. Drizzle with fresh cream, add the fresh coriander leaves and serve hot with rice or roti.