Slow Cooker Chicken Tikka Masala
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 2 – 15-ounce cans diced tomatoes
- 1-½ cups coconut milk
- Fresh cilantro, chopped to serve
- 2 cups rice, cooked
Instructions
- Place the onions, garlic, ginger, garam masala, paprika, salt and tomato paste in a 3-quart or
larger slow cooker and mix well.
- Add the diced chicken and stir to evenly coat with the spice mixture.
- Add the diced tomatoes, cover the slow cooker and cook on high for about 4 hours, stirring
occasionally.
- Thirty minutes before the end of cooking, stir in the coconut. If you want a thicker sauce, leave
the slow cooker uncovered during the remaining cook time.
- Serve over rice, topped with cilantro.
Notes
- Additional (i.e. double what’s called for) spices suggested
- Suggested to sauté the onions, ginger, garlic, spices & tomato paste before putting it all in the
slowcooker.