I love Indian food. I love the aromas of the cooking spices wafting through my kitchen. And I love them even better when the meal comes together as quickly as this one. This recipe is a one-pot wonder. Throw everything into the slow cooker and walk away. But don’t forget to come back and eat it!
The three spices in this dish are garam masala (see my homemade recipes or buy it pre-mixed), smoked paprika and salt (I used Himalayan pink salt, just for a change but white will do fine).
The rest of the ingredients are onion, garlic, ginger, canned chopped tomatoes, coconut milk and some tomato paste. Mix everything except the coconut milk with some cubed boneless chicken into the slow cooker and set the timer (4 hours on high or 8 hours on low). Fifteen minutes before the end of cooking, stir in the coconut milk. Really that’s all there is to it. A one-pot delicious dinner ready to serve on basmati rice.
Chicken Tikka Masala, Slow Cooker Style
Adapted from Slow Cooker Chicken Tikka Masala
Serves 4 to 6
1 to 1 1/2 pounds boneless, skinless chicken breasts (or thighs, or a combination of both)
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 1/2 tbsp. garam masala
2 tsp. smoked paprika (you can use regular sweet paprika but the smoked gives an added dimension)
2 tsp. salt
1 (28-ounce) can diced tomatoes
3/4 cup coconut milk
Fresh cilantro, chopped
2 cups cooked basmati rice, brown or white, to serve
- Cut the chicken into bite-sized pieces and transfer them to a 3-quart or larger slow cooker.
- Stir in the onion, garlic, ginger, tomato paste, garam masala, paprika, and salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
- Cover the slow cooker and cook for 4 hours on high 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.
- Season with more garam masala and/or salt to taste. Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.