Slow Cooker Chicken Tikka Masala Recipe

Slow cooker chicken Tikka Masala recipe. This delicious spicy meal belongs to Indian cuisine- chicken thighs with spices and vegetables cooked in a slow cooker.

Equipment You Need to use to Prepare Slow Cooker Chicken Tikka Masala Recipe

4-6-quart slow cooker

The cooking time for this recipe is 7 hours. If you would like to cook it much faster, use an instant pot instead.

Instant Pot Chicken Tikka Masala Recipe

A healthy, delicious, and very easy version of authentic Indian chicken tikka masala made quick in an electric instant pot.

Makes 6 servings

Ingredients: 2 pounds (960 g) boneless and skinless chicken breasts (use chicken thighs as a substitute), 1½ teaspoons (8 ml) kosher salt, divided, 1 tablespoon (15 ml) unsalted butter, 1 small yellow onion, peeled and finely chopped, 3 cloves garlic, peeled and finely minced, 1 tablespoon (15 ml0 minced fresh ginger, 1 tablespoon (15 ml) garam masala, 1 teaspoon ground chili powder, 1 teaspoon (5 ml) ground cumin, 1 teaspoon (5 ml) ground turmeric, 1/4 teaspoon (1 ml) cayenne pepper, 14½ oz (435 ml) can unsalted tomato sauce, 14½ oz (435 ml) can light coconut milk, 1/2 cup (125 ml) plain nonfat Greek yogurt, chopped fresh cilantro, for garnish, cooked yellow rice, for serving

How to Cook Chicken Tikka Masala

Instructions: Place chicken in a large bowl, season with 1 teaspoon (5 ml) kosher salt, and set aside. Melt the butter in an electric instant pot turned to the sauté mode. Add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne to the hot butter and cook, stirring constantly, until the onion is soft, and the spices are very fragrant, for about 5 minutes.

Add the seasoned chicken and stir to coat with the spices and onion. Cook, stirring occasionally until lightly browned, for about 4 minutes, then stir in the tomato sauce and remaining 1/2 teaspoon salt. Mix well.

Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the coconut milk. Turn the pot back to the sauté mode and bring the mixture to the simmer, stirring occasionally, until the sauce thickens, for about 10-15 minutes.

Turn the instant pot off and allow to cool for a few minutes, then stir in Greek yogurt. Serve over the cooked yellow rice.

Slow Cooker Chicken Tikka Masala Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped yellow onion
• 6 galic cloves, peeled and mnced
• 2 tablespoons tomato paste
• 2 14½ oz (435 ml each) cans unsalted diced tomatoes
• 1/3 cup (80 ml) water
• 3 tablespoonbs all-purpose flour
• 1 tablespoon garam masala
• 1½ teaspoons paprika
• 1 teaspoon curry powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground red pepper
• 4 skinless bone-in chicken thighs
• cooking spray
• 1 cup (250 ml) light coconut milk
• 3 tablespoons chopped fresh cilantro
• 2 cups cooked brown rice
• 1/4 cup (60 ml) plain Greek yogurt
• 1 tablespoon peeled and minced ginger

Method