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- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 2 tablespoons garam masala - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 teaspoon turmeric - 1 teaspoon chili powder (adjust according to your heat preference) - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh cilantro, for garnish - Steamed basmati rice, for serving The star of this slow cooker chicken tikka masala is the chicken thighs. I always choose boneless, skinless thighs. They stay juicy and tender during cooking. The next key players are the aromatics: onions, garlic, and ginger. These add depth and warmth to the dish. For spices, I use garam masala, curry powder, cumin, paprika, turmeric, and chili powder. Each spice brings its own unique flavor. The crushed tomatoes and coconut milk are the base. They create a rich and creamy sauce that makes the dish special. Don't forget the finishing touches! Salt and pepper enhance flavor. Fresh cilantro adds a burst of color and freshness. Steamed basmati rice is a perfect side. It soaks up the yummy sauce and makes each bite delightful! This full recipe gives you all the details you need to make this dish at home. Enjoy the tasty journey! First, gather your chicken thighs. They must be boneless and skinless. Cut them into bite-sized pieces. In a large mixing bowl, add the chicken pieces. Season them with salt and pepper. Next, sprinkle in garam masala, curry powder, ground cumin, paprika, turmeric, and chili powder. Toss everything well to coat the chicken evenly with spices. This step makes each bite packed with flavor. Now, let’s cook the onion. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until it turns translucent. This takes about 5-7 minutes. Cooking the onion well adds a sweet base to the dish. Once the onion is ready, stir in minced garlic and grated ginger. Cook these for about one minute. This mix adds a rich aroma and boosts the flavor of the dish. Next, pour the onion mixture into the slow cooker. Place the seasoned chicken pieces on top. Add crushed tomatoes and coconut milk to the pot. Stir everything together until well combined. Secure the lid on the slow cooker. Set it to cook on low for 6-8 hours or on high for 3-4 hours. I recommend the low setting for the best results. This slow cooking tenderizes the chicken and melds the flavors beautifully. When the cooking time is up, taste the dish. Adjust the seasoning if needed. If you want a thicker sauce, remove the lid. Let the tikka masala cook for another 30 minutes on high, stirring occasionally. For serving, place steamed basmati rice on one side of the plate. Ladle the chicken tikka masala beside it. Sprinkle fresh cilantro on top for color and flavor. You can also add a lime wedge for a zesty touch. For the full recipe, check out the detailed steps above. Enjoy your delicious meal! - Choosing the right cut of chicken: I recommend using boneless, skinless chicken thighs. They stay moist and tender during cooking. Chicken breasts can dry out, so thighs are a better choice. - Recommended spices for authentic flavor: Use fresh spices like garam masala, curry powder, and turmeric. These spices create a rich taste and aroma. Freshness matters, so check the dates on your spice jars. - Over or under seasoning: Always taste your dish before serving. Adjust salt and spices as needed. Too little seasoning makes it bland, while too much can overpower the dish. - Skipping the sauté step: This step builds flavor. Sautéing onions, garlic, and ginger first brings out their natural sweetness. It enhances the overall taste of the tikka masala. - Best slow cookers for making tikka masala: Look for a slow cooker with a programmable timer. This lets you set cook times easily. A ceramic insert is also great for even cooking. - Essential utensils for preparation and serving: Use a large mixing bowl for seasoning chicken. A sturdy wooden spoon helps mix everything well. For serving, a ladle works best to scoop out the delicious sauce. {{image_4}} You can make this dish vegetarian or vegan. To do this, substitute chicken with chickpeas or tofu. Both options soak up flavors and add protein. Use one can of chickpeas or 14 oz of firm tofu, cubed. You can also use vegetable broth instead of chicken broth. This adds depth to the dish while keeping it plant-based. Add a mix of your favorite vegetables. Think bell peppers, spinach, or even sweet potatoes. These will give your meal a colorful twist. If you want a milder dish for kids, reduce the chili powder. You can also swap it out for a pinch of paprika. This will keep the flavor without too much heat. For those who love spice, try adding fresh chili peppers. You can also increase the chili powder a bit. Taste as you go to find your perfect level of heat. Serve your chicken tikka masala with naan, quinoa, or cauliflower rice. Naan is great for scooping up the sauce. Quinoa adds a healthy grain option. Cauliflower rice is low-carb and very trendy. You can also create fun side dishes. Try a fresh salad with cucumber and tomatoes. A yogurt sauce can cool down the spices, too. Enjoy your meal with friends and family, and share your unique spin on this classic dish! To keep your chicken tikka masala fresh, follow these steps: - Refrigeration: Allow the dish to cool before placing it in an airtight container. Store in the fridge for up to 4 days. - Freezing: For longer storage, freeze in a freezer-safe container. It lasts up to 3 months. Make sure to label the container with the date. Reheating your chicken tikka masala is simple. Here are the best methods: - Microwave: Place a portion in a microwave-safe dish. Cover with a lid or plastic wrap. Heat in 1-minute intervals, stirring in between, until hot. - Stovetop: Heat in a pan over medium heat. Stir often to avoid sticking. Add a splash of water or coconut milk to keep it creamy. To keep the flavor and texture: - Don’t overheat, as it can dry out the chicken. - Stir in fresh cilantro before serving for extra flavor. You can find the full recipe for this delicious chicken tikka masala [here](#). Enjoy! It takes about 15 minutes to prep and 6 to 8 hours to cook on low. If you cook on high, it will take about 3 to 4 hours. This recipe serves 6 people, perfect for family dinners or meal prep. Yes, you can use frozen chicken. However, make sure to adjust the cooking time. Frozen chicken needs about 1 to 2 hours more. Always check that the chicken is fully cooked before serving. You can replace coconut milk with yogurt for creaminess. Heavy cream works well too. For a lighter option, use almond milk or cashew cream for a nice texture without the coconut flavor. If you don’t have garam masala, you can make your own. Mix equal parts of cumin, coriander, and paprika. Add a pinch of cinnamon and nutmeg for warmth. This blend captures the essence of garam masala nicely. In this post, I shared how to make slow cooker chicken tikka masala. We covered essential ingredients, like chicken thighs and aromatic spices. I explained step-by-step instructions for preparing, sautéing, and slow cooking. I also offered tips for perfecting your dish and avoiding common mistakes. In closing, chicken tikka masala can be made easily at home. With the right tips and techniques, you'll impress anyone who tries it. Enjoy this tasty meal with your favorite sides!

Slow Cooker Chicken Tikka Masala

Discover the magic of this Slow Cooker Chicken Tikka Masala that transforms your kitchen into an Indian cuisine haven! With tender chicken bathed in a creamy, spiced sauce, this dish is easy to prepare and perfect for busy days. Serve it over fluffy basmati rice for a complete meal that everyone will love. Click to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (14 oz) crushed tomatoes

1 cup coconut milk

2 tablespoons garam masala

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon chili powder (adjust according to your heat preference)

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish

Steamed basmati rice, for serving

Instructions
 

In a large mixing bowl, season the chicken pieces with salt, pepper, garam masala, curry powder, ground cumin, paprika, turmeric, and chili powder. Toss well to ensure the chicken is evenly coated with the spice mixture.

    Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, which should take about 5-7 minutes. Next, stir in the minced garlic and grated ginger, cooking for an additional minute until they release their fragrant aromas.

      Pour the sautéed onion mixture into the slow cooker and add the seasoned chicken pieces on top. Then, incorporate the crushed tomatoes and coconut milk, stirring everything together until well combined.

        Secure the lid on the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. Cook until the chicken is tender and thoroughly cooked.

          Once the cooking time has elapsed, taste the dish and adjust the seasoning if necessary. If you desire a thicker sauce, remove the lid and let the tikka masala cook for another 30 minutes on high, stirring occasionally.

            Serve the rich chicken tikka masala over a bed of steamed basmati rice and finish with a sprinkle of fresh cilantro for a touch of color and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings

                - Presentation Tips: For a vibrant presentation, place the steamed rice in a small mound on one side of the plate. Ladle the chicken tikka masala beside the rice and generously sprinkle with cilantro. Add a lime wedge on the side for a colorful contrast and a hint of zest that complements the dish beautifully.