Slow-Cooker Chicken Tikka Masala

• Curry
• 2 ½ lb boneless skinless chicken thighs, cut into 2-inch pieces
  Swaps for boneless skinless chicken thighs

  Instead of chicken breasts or thighs

  • Chicken breasts: The same weight. Leaner and milder; cooks faster and dries out sooner.
  • Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.

  More for chicken breasts or thighs

  Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.

• 1 large onion, finely chopped
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 4 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 1 tbsp fresh ginger, grated
  Swaps for fresh ginger

  Instead of ginger

  • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
  • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

  More for ginger

• 1 can crushed tomatoes, 28 oz
  Swaps for crushed tomatoes

  Instead of canned tomatoes

  • Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
  • Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.

  More for canned tomatoes

• 2 tbsp tomato paste
  Swaps for tomato paste

  Instead of tomato paste

  • Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
  • Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.

  More for tomato paste

• 1 tbsp garam masala
  Swaps for garam masala

  Instead of garam masala

  • Quick homemade blend: For 1 tsp: ½ tsp ground cumin, ¼ tsp ground coriander, ⅛ tsp ground cinnamon, a pinch each of cloves, cardamom and black pepper. Close and fragrant.
  • Curry powder: The same amount. Earthier and yellow from turmeric; a different but pleasant flavor.

  More for garam masala

• 2 tsp ground cumin
  Swaps for ground cumin

  Instead of cumin

  • Ground coriander: The same amount. Brighter and citrusy, less earthy.
  • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
  • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

  More for cumin

• 2 tsp paprika
  Swaps for paprika

  Instead of paprika

  • Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
  • Chili powder: The same amount. Adds cumin, garlic and a little heat.

  More for paprika

• 1 tsp ground coriander
• 1 tsp ground turmeric
• ¼ tsp cayenne pepper
  Swaps for cayenne pepper

  Instead of cayenne pepper

  • Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
  • Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
  • Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.

  More for cayenne pepper

• 1 ½ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• Finish
• 1 cup heavy cream
  Swaps for heavy cream

  Instead of heavy cream

  • Half-and-half: The same amount. Thinner and less rich.
  • Milk + melted butter: ¾ cup whole milk + ¼ cup melted butter for each cup. Close in richness for cooking and baking, but it won't whip.
  • Full-fat coconut milk: The same amount. Rich and silky with a coconut taste.

  All 4 swaps for heavy cream

  Cooking for an allergy? Check every label.

• 2 tbsp cornstarch
  Swaps for cornstarch

  Instead of cornstarch

  • All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
  • Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
  • Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.

  All 4 swaps for cornstarch

  Cooking for an allergy? Check every label.

• 1 tsp garam masala
  Swaps for garam masala

  Instead of garam masala

  • Quick homemade blend: For 1 tsp: ½ tsp ground cumin, ¼ tsp ground coriander, ⅛ tsp ground cinnamon, a pinch each of cloves, cardamom and black pepper. Close and fragrant.
  • Curry powder: The same amount. Earthier and yellow from turmeric; a different but pleasant flavor.

  More for garam masala

• 1 tbsp lemon juice
  Swaps for lemon juice

  Instead of lemon juice

  • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
  • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
  • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

  More for lemon juice

• fresh cilantro, chopped (optional)
  Swaps for fresh cilantro

  Instead of cilantro

  • Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
  • Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
  • Thai basil or mint: Half as much. Sweeter and more perfumed.

  More for cilantro

• cooked basmati rice or naan

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 165°F inside (check with a thermometer).