Chicken Tikka Masala for the Crockpot
I don't cook with spices that much but need to learn now that I'm married to a Persian man who enjoys spicy food. Trying this one had me all confused because it calls for like 5 pounds of spice. Okay, not really 5 pounds, but from someone who only uses salt, garlic, onions and cheese to flavor stuff, it felt like I was dumping it on and was sure I was doing it wrong.
If you feel like that, keep going - it tastes amaze I promise.
Here's my input on the recipe:
- You can use greek yogurt when it says plain yogurt.
- The cayenne pepper is impressive. I used one teaspoon and my eyes were watering. If you can't handle the heat, go for one teaspoon or less.
- They didn't have Garam Masala in the grocery store. Apparently it's just a mix of spices, some of which are already called for in the recipe. I used this to make the mixture - Garam Masala. I didn't have coriander or cloves so took a chance it would be okay without them. If you have them, throw it in. If not a standard in your spice rack, our dinner was proof it's not really necessary.
- We are almond milk people, so I was hesitant about the heavy cream. I used half a cup and 1.5 tablespoons of cornstarch for the thickener, and it was good.