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Slow-Cooked Chicken Tikka Masala

Creamy tomato sauce, warm spices and tender bites of lightly charred chicken make this Indian-inspired dish a takeout favorite, but making it at home in your June is surprisingly easy--and very rewarding! Tikka masala is typically very mild so we don’t use any hot spices here, but feel free to add cayenne or chopped chiles to the marinade for some heat. To mimic the flavor of char-broiled tandoori chicken we broil the chicken before it’s slow cooked, and we promise it’s worth the added time and effort. Don’t forget the rice, naan and a good dose of chopped cilantro to complete your feast.

Prep Time — 4 hours 25 min
Cook Time — 2 hours 30 min
Servings — 6
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Ingredients

2 tablespoons tomato paste

1 tablespoon grated ginger

1 tablespoon crushed garlic

2 tablespoons garam masala

1 tablespoon ground turmeric

1 tablespoon salt

3 tablespoons canola oil

1 cup plain yogurt

3 pounds boneless, skinless chicken breasts

1½ cups sliced yellow onions

1 can tomato sauce

⅓ cup heavy whipping cream

lemon half

½ cup chopped cilantro

Tools

whisk

measuring cups

measuring spoons

large bowl

spatula

chopping board

knife

small bowl

liquid measuring cup

blender

citrus juicer

tongs

foil

covered casserole dish

June Pan

June Oven

cooling rack

plastic wrap

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Make and divide the spice base

In a large bowl, mash the tomato paste, ginger, garlic, garam masala, turmeric, salt and oil to combine. Place half (about 3 tablespoons) in a separate small bowl, then cover and refrigerate until ready to use.

2 tablespoons tomato paste

1 tablespoon grated ginger

1 tablespoon crushed garlic

2 tablespoons garam masala

1 tablespoon ground turmeric

1 tablespoon salt

3 tablespoons canola oil

large bowl

measuring spoons

small bowl

spatula

plastic wrap

Make the marinade

To the large bowl with the remaining spice base, add the yogurt and whisk well to combine.

1 cup plain yogurt

whisk

measuring cups

Marinate the chicken

Add the chicken breasts to the marinade and toss to coat. Cover the bowl and refrigerate. Marinate the chicken at least 4 hours, up to overnight.

3 pounds boneless, skinless chicken breasts

Prepare the onions

On a foil-lined June Pan, combine the sliced onions and reserved spice base. With a spatula, toss and mash the onions to coat and spread in a single layer.

foil

June Pan

1½ cups sliced yellow onions

Add the chicken

With tongs, remove the chicken pieces from the marinade and arrange in the center of the June Pan. The chicken doesn’t need to be wiped clean, but try to leave as much marinade in the bowl as you can. Discard the marinade.

tongs

Broil the chicken and onions

Transfer the June Pan to the TOP shelf of the June Oven. Broil until the chicken is blackened, 15 minutes. June will notify you when the food is ready.

June Oven

Make the sauce

Remove the food from the June Oven and set the June Pan on a cooling rack. (The chicken will still be mostly uncooked.) Using tongs, transfer the chicken to a chopping board. Scrape the onions and any accumulated cooking liquid into a blender or large bowl if using an immersion blender. Add the tomato sauce and blend until completely smooth, 2 minutes.

blender

chopping board

1 can tomato sauce

cooling rack

Chop the chicken

When cool enough to handle, roughly chop the chicken into 1-2” pieces. Add to the base of a covered casserole dish or Dutch oven.

knife

covered casserole dish

Combine and cover

Transfer the blended sauce to the covered casserole dish with the chicken. Cover with the lid.

Slow cook the tikka masala

With protected hands, carefully move the shelf from the top to the bottom position. Transfer the dutch oven or casserole to the bottom shelf of the June Oven. Slow cook the tikka masala 2 hours and 30 minutes on Low, until the chicken is tender and the sauce is thickened. June will notify you when the tikka masala is ready.

Finish the tikka masala

Remove the tikka masala from the June Oven and set on a cooling rack. Carefully remove the cover and add the cream. Juice the lemon half directly into the tikka masala and stir to combine. Season with extra salt, if desired.

⅓ cup heavy whipping cream

lemon half

citrus juicer

salt

liquid measuring cup

Rest and serve

Allow the tikka masala to rest at least 5 minutes before serving. Garnish with chopped cilantro to serve.

½ cup chopped cilantro

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