Rice Cooker Chicken Tikka Masala

Last July, when I moved to Japan, I lived in a small neighborhood in Osaka. It has tons of little food shops. It was impossible not to find something good to eat. One shop in particular sold Indian food. Over the past few years, I haven’t really eaten too much Indian food, because it was expensive or the restaurants were a little out of the way. Going to that shop and being able to indulge in inexpensive, Indian food was incredible. I loved everything about that little shop.

Now, I live in Tokyo, a food mecca. However, I live a little outside of the city and there are only four Japanese restaurants and a McDonald’s near my house. Luckily, the majority of grocery stores are fully stocked with ingredients from non-Japanese cuisines, so, it’s easy to recreate Indian food at home.

Recently, I’ve been craving Indian food. I wanted to try to make Chicken Tikka Masala from scratch. Overall, the process of making the masala wasn’t as overwhelming as I thought it would be. I’ve only made Indian food about two to three times in my life, and it used to feel strenuous. Making it in a rice cooker helped with the flavor. If you don’t have a rice cooker, try making it in a slow cooker.

Rice Cooker Chicken Tikka Masala
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
1.5 hours
Servings Prep Time
4 people 10 minutes
Cook Time
1.5 hours
Rice Cooker Chicken Tikka Masala
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
1.5 hours
Servings Prep Time
4 people 10 minutes
Cook Time
1.5 hours
Ingredients
  • 360 grams chicken drumsticks about 3/4 pound of chicken drumsticks
  • 1 cup green beans diced (175 grams)
  • 1/2 cup dried chickpeas ( 87.5 grams)
  • 2 teaspoons shredded ginger
  • 4 cloves of garlic minced
  • 1/2 white onion diced
  • 1 1/2 tablespoons garam masala
  • 2 teaspoons paprika
  • 1/2 teaspoon sea salt 1/4 of it should be used for the chicken
  • 1/2 cup heavy cream (8 ounces)
  • 2 cans diced tomatoes
  • 1 tablespoon tomato paste
Servings: people
Instructions
  1. Before prepping the ingredients, place your chicken on the counter for about five to ten minutes. The chicken shouldn't be very cold before you cook it or else it will be dry.
  2. Once ten minutes has passed, toss the chicken in 1/4 teaspoon of sea salt. Then, place the bowl to the side.
  3. In your rice cooker bowl, add the green beans, chickpeas, garlic, ginger, onion and seasonings. Then, add the diced tomatoes and tomato paste. Stir the ingredients until well combined.
  4. Next, add the chicken to the bowl. Press the chicken into the mixture until it is hidden.
  5. Then, cook your chicken for for an hour and half. When the chicken has finished cooking, add the heavy cream and stir. Place it on the warming setting for about ten minutes.
  6. Serve with brown rice.
Share this Recipe
 
Continue Reading