Spicy Indian Chicken Curry

For the curry:
Melt the ghee or butter in a skillet or fry pan over medium high heat. Add the onions and saute for about 3 minutes. Add the garlic and ginger and saute about 1 minute. Add the tomato paste and stir together until fragrant, about 1 minute. Transfer to a large slow cooker. Stir in chicken, diced tomatoes and spices (paprika through cayenne).

Cook on low for 5 hours. Stir in heavy cream. Cook on low for ½ hour or until chicken is fully cooked without being rubbery. Season with salt and pepper to taste

For the rice:
Start rice about an hour before curry is done. In a small saucepan, bring the rice and water to a boil. Turn heat to low, cover, and simmer for 20 minutes. Take off heat and fluff with a fork.

Melt the ghee or butter in a large skillet or fry pan. Add the ginger, lemon zest and juice, and turmeric and saute until a paste forms, about 1 minute. Add the rice and stir to combine. Season with salt and pepper to taste.

For the garlic yogurt:
Stir together yogurt and garlic.

Serve rice topped with curry, garlic yogurt, fresh cilantro and a side of naan bread if desired.

I’m trying to make the perfect Tikka Masala! This one missed the mark, but was so delicious I had to share.