Slow Cooker Chicken Tikka Masala
Created by breezermom on January 17, 2025
- Servings: 4
- Prep Time: 20m
- Cook Time: 8h
- Recipe #44073
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon peeled, minced fresh ginger
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes, unsalted (1 can)
- 1/2 cup water
- 3 tablespoons all-purpose flour
- 1 tablespoon garam masala
- 1 1/2 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 coconut milk
- 3 tablespoons chopped cilantro
- 2 cups cooked brown basmati rice
- 1/2 cup plain Greek Yogurt
How to Make
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Step 1: Heat oil in a large non-stick skillet over medium-high heat. Add the onion, ginger, and garlic to the pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in the tomato paste and tomatoes. Bring to a simmer, and cook 3 minutes.
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Step 2: Combine 1/2 cup of water and flour in a small bowl, stirring with a whisk until smooth. Add the flour mixture, garam masala, paprika, curry powder, salt, and pepper to the pan. Stir well. Bring to a boil; cook for 1 minute.
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Step 3: Place the chicken thighs in a 6-quart slow cooker coated with cooking spray. Add the tomato mixture to the slow-cooker.
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Step 4: Cover and cook on low for 7 hours or until the chicken is very tender and the sauce has thickened. Turn the slow cooker to high, uncover, and add the coconut milk, stirring with a whisk. Cook, uncovered for 15 minutes. Turn the slow cooker off. Stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with yogurt.
Nutritional Facts
- Serving Size: 1 (469.2 g)
- Calories 670.3
- Total Fat - 43.8 g
- Saturated Fat - 20.1 g
- Cholesterol - 147.1 mg
- Sodium - 729.2 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 5.3 g
- Sugars - 5.9 g
- Protein - 32.1 g
- Calcium - 82.4 mg
- Iron - 3.2 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.3 mg