Slow Cooker Chicken Tikka Masala Recipe
- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
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This information is per serving.
Saturated Fat5 g
Polyunsaturated Fat1.4 g
Equipment You Need to use to Prepare Slow Cooker Chicken Tikka Masala Recipe
The cooking time for this recipe is 7 hours. If you would like to cook it much 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 saute 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 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 saute 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 cooked yellow rice.
Slow Cooker Chicken Tikka Masala Recipe
- 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
In a large nonstick skillet, heat the olive oil over medium-high heat. Add onion, ginger, and garlic. Cook, stirring occasionally until lightly browned, for about 6-7 minutes.
Stir in the tomato paste and unsalted tomatoes. Bring to a simmer and cook, stirring occasionally, for a further 3 minutes.
In a small mixing bowl, combine 1/3 cup (80 ml) water and all-purpose flour. Whisk until flour dissolved completely. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to the skillet. Stir well and bring the mixture to the boil. Cook for 1 minute.
Grease 6-quart (6 L) slow cooker with nonstick cooking spray. Place hicken thighs into greased pot. Pour the tomato mixture over.
Cover the pot and cook on low-heat setting for 7 hours or until chicken is tender and sauce has thickened.
Swith the heat to high. Open the lid and sti in coconut milk. Cook, uncovered, stirring constantly, for about 15 minutes.
Turn off the slow cooker. Stir in chopped fresh cilantro and let stand 10 minutes.
Transfer cooked chicken tikka masala to serving plates. Serve over cooked brown rice, topping each serving with 1 tablespoon Greek yogurt.