Slow-Cooker Chicken Tikka Masala

via Tasty Kitchen

Good homemade Indian food did not seem like a real possibility.  This was really, really tasty.  Served with TJ's naan.  Yum.  A little involved.

Ingredients

• FOR THE CHICKEN:
• 9 whole Boneless, Skinless Chicken Thighs
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1 cup Yogurt
• 4 Tablespoons Butter
• 1 whole Jalapeno Pepper, Stem Removed, Pepper Pierced Several Times With A Sharp Knife
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 1 whole Large Onion, Peeled And Diced
• 6 cloves Garlic, Peeled And Minced
• 1 Tablespoon Kosher Salt
• 3 Tablespoons Garam Masala
• 1 piece Fresh Ginger, About 2-3 Inches, Peeled And Grated
• 4 cups Crushed Tomatoes
• 1 Tablespoon Raw Sugar (can Substitute White Granulated If Necessary)
• 2 teaspoons Cornstarch Or Cleargel
• 1-½ cup Heavy Cream
• TO SERVE:
• Hot Buttered Rice And Peas
• Chopped Fresh Cilantro

Directions:

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot rice and peas, topped with a generous amount of chopped cilantro.

Cilantro Lime Chicken

via Farm Flavor

Ingredients

• ½ cup fresh lime juice
• 2 teaspoons kosher salt
• ½ teaspoon fine pepper
• 1 teaspoon crushed red pepper
• 2 teaspoons garlic, minced
• ½ cup cilantro, chopped
• ½ cup olive oil
• 6 (6-ounce) boneless, skinless chicken breasts

Instructions

1. Place chicken breasts in zipper-seal bag. Using a rolling pin or similar implement, flatten the thicker parts of the chicken so they match the thinner parts. You want a consistent thickness (no thinner than 3/4 of an inch) throughout to ensure the chicken cooks evenly.


2. Mix marinade ingredients and pour over chicken. Marinate at least 2 hours or overnight.


3. Remove from bag.


4. On gas grill over medium-high heat, grill chicken breasts with lid down for six minutes. Turn and grillwith the lid up 6 to 10 more minutes or until chicken reaches 170 degrees on a meat thermometer.

Cilantro Lime Chickpea Salad

via Heather's Dish

Tasty, easy to make, decently healthy.  Win.  I

CILANTRO LIME CHICKPEA SALAD

• 2 cans chickpeas, drained and rinsed
• 4 loosely packed cups fresh spinach
• 1/2 onion, chopped small
• juice from 4 limes
• 1 bunch of cilantro (about loosely packed cup)
• 3 Tbsp sugar [I reduced by half.]
• 2 Tbsp dijon mustard
• 2 cloves garlic, finely minced or grated on a microplane
• 1/2 Tbsp chili powder
• 1/2 cup olive oil

Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times).  Add the chickpeas, onion, and spinach to a large bowl.  In the same food processor add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil.  Process til it comes together into a dressing, about 30-45 seconds.  Pour over the chickpea mixture and stir to combine.  Add salt and pepper to taste.  Let sit for about 10 minutes on the counter or overnight in the fridge to let the flavors marry.  Enjoy!