It’s official! The first new slow cooker dish of the fall season was a huge hit! This delicious variation on regular beef stew was just the perfect thing for dinner last night. I had one of those days where I was running around right up until dinner time. I needed something I could throw in the Crock Pot, and forget until dinner time. This was the amazing result.
I love good Chicken Tikka Masala, which was why I was so excited to find such a perfect recipe for Slow Cooker Chicken Tikka Masala a while back. Then, I saw this creative pizza in Cooking Light magazine last month and thought I should probably give it a try too. If you’ve made the Crock Pot Tikka, making these pizzas with the leftovers would be quick as a wink. If you don’t have leftovers lying around, this version is pretty quick and easy too. It was really tasty, and a fun way to change up the dinner routine!
When I go out for Indian food, nine times out of ten, I’ll order Chicken Tikka Masala. In the grand scheme of Indian cuisine, it seems to be a pretty popular item. Traditionally, the chicken is marinated in yogurt and spices and then baked in a tandoor oven. The cooked chicken is then simmered in a rich, spicy sauce, often with tomatoes and coriander. I’ve had Chicken Tikka Masala in a fair number of restaurants and every time, it’s a little bit different. Some sauces are creamier, some spicier, some chunkier. It seems as if everyone has their own version. I’ve tried to make it at home, at least three other times, and none of them have come remotely close to anything I’ve found in the restaurants. They haven’t even made the “Well, that was good. I’ll make it again.” list. I figured that there must have been some exotic spice or ingredient that I just hadn’t run across yet.