So, I’ve started to take some interest in the crockpot. Figured I’d try a recipe for one of my favorites! Here is the ingredient list to start:
- Chicken: I used 2 breasts (bone in and skin on). I wish I had more meat, but that’s what I had.
- White onion: I ran one onion through the mandolin.
- Tomatoes: four tomatoes course chopped and put through a food processor.
- Chicken stock: Small can of.
- Tikka masala sauce: One jar of your favorite. Hence the hybrid moniker. I’ll prolly make one from scratch soon.
- Garam masala: This is the core essence of Indian food. I applied some elements of whole garam masala, as well as some ground garam masala.
- Whole: Season with some floating bay leaves ( I used two)
- Whole: Cardamom pods, I used 5 or so green pods (picked them and leaves out later)
- Ground: Earlier in the day, I ground some cumin, black malabar pepper, clove, green cardamom pods, a cinnamon stick and some dried garlic.
- Throw *THE WHOLE THANG* in the crockpot:
This ingredient set didn’t need to go too long, so I went for 5 hours on high with this crockpot model. Once it was done, the goodness was rich and royal. I picked up the chicken breast and it fell apart so I just strung them out and went “chili style” with the chicken instead of traditional tikka. Here is the finished product, which I’m taking to lunch for the week!
Then I prepared some aromatic rice (I just added some cumin to the rice) and spooned the goodness on top! Further, I added a little heat with some ground garam masala on top.
A note… Once I was done with the crocking, I scooped some out and put it over rice right away. It was “OK”, but after it set for about an hour, off the heat, the flavor deepened and became “A++”. So, that’s how I rocked it and it was *GOOD*!