Cook in an slow cooker an Indian dish of chicken tikki masala – pieces of chicken stewed in tomato-cream sauce with warming spicy taste. First put the spices in the pan, mashed tomatoes and chicken, cook for 4 hours, and near the end of cooking add cream of cream and frozen green peas so that it only thaws, warmed up and remained tender. The dish is prepared very simply, and the taste The sauce becomes interesting and exotic. In this recipe, chicken does not require preliminary frying, and the dish turns out more useful. Sprinkle tikki masala chicken with fresh herbs and serve with garnished with sweet Basmati rice. Nutrition value per serving: (total 4) Calories 408, total fat 16 g., saturated fat g., proteins 47 g., Carbohydrates 19 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 4 час. 15 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. boneless skin of chicken thighs and bones 2.5 cm
- 1 can 425 gr. canned mashed tomatoes
- 0.5 tbsp. fat cream
- 1 tbsp. frozen peas
- Basmati Rice, for serving
- Fresh cilantro chopped for serving
- 4 garlic cloves, finely grated
- 5 cm. Ginger root, peeled and finely grated
- 1 jalapeno pod, peeled and chopped cubes
- 1 tbsp. l paprika
- 2 tsp ground coriander
Recipes with similar ingredients: chicken thighs, jalapenos, ginger root, mashed tomatoes, peas, cream, coriander, paprika
Recipe preparation:
- Rub the chicken with 1 tsp. salt and 1/4 tsp pepper. In a slow cooker the volume of 4-6 liters. mix garlic, ginger, chili pepper, paprika, coriander, tomatoes and 0.5 tsp. salt. Add chicken and mix.
- Close the lid and cook at maximum temperature for 4 hours, adding fat cream and frozen peas over the past 15 minutes of cooking. Serve with rice, sprinkled with cilantro.
