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1
For the curry: Melt the ghee or butter in a skillet or fry pan over medium high heat.
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2
Add the onions and saute for about 3 minutes.
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3
Add the garlic and ginger and saute about 1 minute.
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4
Add the tomato paste and stir together until fragrant, about 1 minute.
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5
Transfer to a large slow cooker.
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6
Stir in chicken, diced tomatoes and spices (paprika through cayenne).
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7
Cook on low for 5 hours.
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8
Stir in heavy cream.
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9
Cook on low for 1/2 hour or until chicken is fully cooked without being rubbery.
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10
Season with salt and pepper to taste
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11
For the rice: Start rice about an hour before curry is done.
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12
In a small saucepan, bring the rice and water to a boil.
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13
Turn heat to low, cover, and simmer for 20 minutes.
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14
Take off heat and fluff with a fork.
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15
Melt the ghee or butter in a large skillet or fry pan.
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16
Add the ginger, lemon zest and juice, and turmeric and saute until a paste forms, about 1 minute.
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17
Add the rice and stir to combine.
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18
Season with salt and pepper to taste.
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19
For the garlic yogurt: Stir together yogurt and garlic.
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20
Serve rice topped with curry, garlic yogurt, fresh cilantro and a side of naan bread if desired.
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21
Im trying to make the perfect Tikka Masala!
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22
This one missed the mark, but was so delicious I had to share.
