Slow Cooker Chicken Tikka Masala

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Dear Jess,

I feel like I have been stumbling across many delicious recipes lately. Choosing one to share (on top of finding time to do so…) is becoming challenging.

I love finding truly delicious Slow Cooker meals. It’s always such a surprise. I generally find, when doing a meal in the Slow Cooker, that I sacrifice (to varying degrees) flavour… or maybe the distinction in flavours within the meal… does this make sense to anyone else? All this is to say, it is a rare occasion when I find a Slow Cooker recipe that reaches the standards of a meal made more conventionally.

This. One. 

I have made it twice this week. Once because I was desperate (with a sick, teething baby), and twice because we found it such a delight, I made it for friends when they came over for dinner.

It looks spicy, but isn’t at all. It is actually a little sweet, due to the coconut milk.

Chicken Tikka Masala

1 to 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
1 large onion, diced
3 cloves garlic, minced
1 inch piece whole ginger, peeled and grated
2 Tbsp tomato paste
1-2 Tbsp garam masala
2 tsp paprika
2 tsp kosher salt
1 (28oz) can diced tomatoes
1 can full fat coconut milk

Cut chicken thighs into bite-sized pieces and transfer them to your slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 Tbsp garam masala, paprika, and kosher salt until the chicken is evenly covered with spices.*

*If you have time: marinate the chicken in 1/2 cup yogurt of up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker… I didn’t do this

*If you have time: Saute the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give oyur tikka masala more depth of flavour…. I DID THIS

Cover the slow cooker and cook for 4 hours on hight, or 8 hours on low. Fifteen minutes before the end of cooking, stir in the coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. (I have done it both ways, and didn’t see a big difference in thickness.) Taste and add more garam masala or salt to taste.

Serve over rice!

I may even make a batch of this for the freezer! Mmmmm.
I hope you’re doing well, and the cooling of the air is a comfort to you.

Please share

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