Easy Slow Cooker Chicken Tikka Masala
If you want to add more Indian recipes to your recipe box, Easy Slow Cooker Chicken Tikka Masala might be a recipe you should try. For $2.13 per serving, you get a main course that serves 6. One serving contains 399 calories, 40g of protein, and 12g of fat. This recipe from Fountain Venue Kitchen requires canned tomato sauce, coconut milk, tomato paste, and onion. This recipe is liked by 786 foodies and cooks. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is amazing. If you like this recipe, you might also like recipes such as Slow Cooker Chicken Tikka Masala, Slow Cooker Chicken Tikka Masala, and Slow Cooker Chicken Tikka Masala.
Servings: 6
Ingredients:
1 (15-ounce) can tomato sauce (or about 2 cups homemade)
1/2 cup light or regular coconut milk (see notes)
Cooked rice for serving
Optional garnishes: chopped or sliced cucumber, fresh mint, and/or cilantro
2 teaspoons garam masala (an Indian spice blend; see notes)
3-4 garlic cloves, minced
Kosher salt and freshly ground pepper
1 large onion, chopped or sliced
2 1/2 pounds boneless, skinless chicken thighs (about 8-10, depending on size; could substitute chicken breasts)
1/4 teaspoon sugar
2 tablespoons tomato paste (see notes)
Equipment:
pepper grinder
slow cooker
Cooking instruction summary:
In a slow cooker, combine the tomato sauce, coconut milk, onion, garlic, tomato paste, garam masala, sugar, salt (I use about 3/4 teaspoon) and several turns of the pepper mill.Place the chicken on top, flipping to moisten with the sauce. I put a few of the onion slices on top of the chicken as well.Cover and cook until the chicken is tender, 3-4 hours on high or 6-7 hours on low.Remove the chicken to a plate, and shred the meat with two dinner forks. Stir the shredded meat back into the sauce and rewarm for a few more minutes.Serve over the cooked rice and garnish with cucumbers and fresh herbs, as desired.
Step by step:
1. In a slow cooker, combine the tomato sauce, coconut milk, onion, garlic, tomato paste, garam masala, sugar, salt (I use about 3/4 teaspoon) and several turns of the pepper mill.
2. Place the chicken on top, flipping to moisten with the sauce. I put a few of the onion slices on top of the chicken as well.Cover and cook until the chicken is tender, 3-4 hours on high or 6-7 hours on low.
3. Remove the chicken to a plate, and shred the meat with two dinner forks. Stir the shredded meat back into the sauce and rewarm for a few more minutes.
4. Serve over the cooked rice and garnish with cucumbers and fresh herbs, as desired.
Nutrition Information:
covered percent of daily need
