Description
I’ve always been a huge fan of Chicken Tikka Masala, but I used to think it was something I could only enjoy at a restaurant. That is, until I figured out how to make it in my slow cooker. Now it’s one of my favorite weeknight comfort meals
Ingredients
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (15 oz) tomato sauce
1 cup coconut milk
2 tbsp garam masala
1 tsp cumin
1 tsp paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked basmati rice or naan, for serving
Instructions
Step 1: Combine Ingredients
Add the chicken pieces, chopped onion, minced garlic, and grated ginger to your slow cooker.
Pour in the tomato sauce and coconut milk, then sprinkle in the garam masala, cumin, paprika, salt, and pepper.
Step 2: Stir Well
Use a spoon to gently stir everything together. Make sure the chicken is fully coated in the sauce and spices.
You don’t need to brown anything first—just mix and go.
Step 3: Cook Low and Slow
Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fork-tender and fully cooked through.
During this time, the sauce will thicken and the flavors will develop beautifully.
Step 4: Taste and Adjust
Before serving, give the tikka masala a good stir.
Taste and adjust the seasoning with more salt or a touch of pepper if needed.
Step 5: Serve and Garnish
Spoon the chicken and sauce over hot basmati rice or alongside warm naan bread.
Garnish with fresh cilantro leaves for a pop of color and freshness.
