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The main items you need for this dish are simple yet flavorful. Here’s the list: - 2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks - 1 large onion, finely chopped - 4 cloves garlic, minced - 1-inch piece fresh ginger, grated - 1 can (14 oz) diced tomatoes - 1 can (13.5 oz) coconut milk - 2 tablespoons tomato paste - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to taste) - 1 teaspoon salt (adjust to taste) - 1 tablespoon olive oil - Fresh cilantro leaves, for garnishing These ingredients work together to create a rich, creamy sauce. The spices add depth and warmth, while the chicken stays tender. You can customize your Chicken Tikka Masala. Here are some ideas to mix it up: - Add a splash of lemon juice for brightness. - Include bell peppers or peas for added veggies. - Swap in yogurt for a tangy twist. - Use different spices like cinnamon for a unique flavor. Feel free to experiment with these options. Each addition can change the taste and make your dish special. When serving Chicken Tikka Masala, consider these sides: - Cooked basmati rice for a fluffy base. - Warm naan for dipping into the sauce. - A simple cucumber salad for a refreshing crunch. - Steamed vegetables to balance the meal. These sides enhance the dish and offer a complete dining experience. Enjoy the flavors of your slow cooker creation! To start, gather all your ingredients. You will need: - 2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks - 1 large onion, finely chopped - 4 cloves garlic, minced - 1-inch piece fresh ginger, grated - 1 can (14 oz) diced tomatoes - 1 can (13.5 oz) coconut milk - 2 tablespoons tomato paste - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to taste) - 1 teaspoon salt (adjust to taste) - 1 tablespoon olive oil - Fresh cilantro leaves, for garnishing - Cooked basmati rice or warm naan, for serving Chop the onion, mince the garlic, and grate the ginger. This step builds the flavor base for your dish. Now, heat the olive oil in a skillet. Once hot, add the chopped onion. Sauté it for about 5-7 minutes. You want it to turn translucent and slightly golden. Next, add the minced garlic and grated ginger. Cook for one more minute. Stir often to avoid burning. Transfer this onion mix to your slow cooker. Add the diced tomatoes, coconut milk, and tomato paste. Then, sprinkle in the garam masala, cumin, coriander, turmeric, chili powder, and salt. Mix everything well. Carefully place the chicken chunks into the slow cooker. Make sure each piece is coated in the sauce. Cover it with a lid. Cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and reach 165°F inside. Once it's done cooking, stir the chicken tikka masala. Taste the sauce and adjust the seasoning if needed. Serve it over fluffy basmati rice or with warm naan. Don’t forget to garnish with fresh cilantro leaves for a bright finish. For a beautiful presentation, layer the rice and top it with the rich chicken tikka masala. Enjoy your flavorful delight! For the complete recipe, refer to the Full Recipe. To make your chicken tikka masala shine, start with a great marinade. Use yogurt mixed with spices like garam masala and turmeric. Marinate for at least one hour. For best results, let it sit overnight. This helps the chicken soak up all the flavors. If you like spice, add more chili powder or fresh chili peppers. If you prefer mild, cut back on the chili powder. Always taste the sauce before serving. It’s easier to add spice than to take it away. Remember, the heat can build as it cooks. Serve your chicken tikka masala over fluffy basmati rice. You can also pair it with warm naan for dipping. Garnish with fresh cilantro for a pop of color and taste. For an authentic feel, add a side of cooling cucumber raita. This balance of flavors will delight your taste buds! {{image_4}} You can easily make this dish vegetarian or vegan. Swap the chicken for chickpeas or tofu. Chickpeas add protein and texture. Tofu soaks up the sauce well. Use the same cooking method. This keeps the flavors rich and satisfying. Use coconut milk to keep it creamy. You can use other proteins too. Try shrimp or lamb for a twist. Cook shrimp for less time to keep it tender. Lamb adds a unique flavor. It cooks well in the slow cooker. Just make sure to adjust the cooking time for each protein. You can change the spices to your taste. Try curry powder for a different flavor. You can also mix in some smoked paprika for a hint of smokiness. If you like heat, add more chili powder. Don’t be afraid to experiment with spices. Each blend will give you a new taste experience. For more ideas, check the Full Recipe. After you enjoy your slow cooker chicken tikka masala, store leftovers safely. Place leftovers in an airtight container. Refrigerate within two hours of cooking. This keeps the dish fresh and safe to eat. You can store it for about three to four days. When you're ready to enjoy the leftovers, reheat them gently. Use a microwave or a stove. If using a microwave, heat on medium power. Stir halfway to avoid cold spots. On the stove, warm it over low heat. Add a splash of water or coconut milk if it seems thick. This helps bring back the creamy texture. You can freeze chicken tikka masala for later. Use a freezer-safe container or bag. Leave some space at the top for expansion. This dish can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat as mentioned above for the best flavor. Enjoy your tasty meal anytime! To make your Chicken Tikka Masala spicier, you can add more chili powder. Start with an extra half teaspoon. You can also add fresh green chilies or a pinch of cayenne pepper. If you enjoy heat, try using spicy garam masala. Taste the sauce before serving. Adjust until it suits your spice level. Yes, you can use chicken breasts. They may cook faster than thighs, so check for doneness sooner. Breasts can be drier than thighs, so add a little extra coconut milk. This keeps the meat moist and tender. The flavors will still shine through, making it delicious! I love serving Chicken Tikka Masala with fluffy basmati rice. It soaks up the tasty sauce well. You can also pair it with warm naan. Naan is great for dipping! Don’t forget to add a side of fresh cucumber salad or raita. This balance cools the heat and adds freshness. You can make Chicken Tikka Masala ahead of time! Cook it as directed and let it cool. Store in an airtight container in the fridge. It will stay fresh for up to three days. When ready, just reheat on the stove. It tastes even better the next day! For the full recipe, check the earlier section. This blog post covered how to make slow cooker chicken tikka masala. We explored essential ingredients and how to prepare them. I shared tips for perfecting the flavors and serving ideas that suit everyone. You can also customize the dish with varied proteins or spice levels to fit your taste. Remember to store leftovers properly for later enjoyment. Enjoy your cooking and savor the delicious results!

Slow Cooker Chicken Tikka Masala

Discover the ultimate comfort food with Slow Cooker Chicken Tikka Masala, a flavorful delight that's perfect for impressing family and friends. This easy-to-follow recipe provides all the essential ingredients, handy tips, and step-by-step instructions to create a rich, creamy dish at home. From customizing with veggies to selecting perfect sides, your meal will shine. Click through to explore this mouthwatering recipe and elevate your dinner game today!
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Ingredients
  

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

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece fresh ginger, grated

1 can (14 oz) diced tomatoes

1 can (13.5 oz) coconut milk

2 tablespoons tomato paste

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

1 teaspoon salt (adjust to taste)

1 tablespoon olive oil

Fresh cilantro leaves, for garnishing

Cooked basmati rice or warm naan, for serving

Instructions
 

In a medium skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5-7 minutes, or until the onions turn translucent and slightly golden.

    Add the minced garlic and grated ginger to the skillet, cooking for an additional minute until fragrant, stirring frequently to prevent burning.

      Transfer the sautéed onion mixture into the bowl of a slow cooker. To this, add the diced tomatoes (with their juices), coconut milk, tomato paste, garam masala, ground cumin, ground coriander, turmeric, chili powder, and salt.

        Stir the mixture well to ensure all the ingredients are fully combined and the spices are evenly distributed throughout.

          Gently place the chicken chunks into the slow cooker, ensuring they are well-coated in the rich sauce.

            Cover the slow cooker with its lid and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the chicken is tender and cooked through (reaching an internal temperature of 165°F).

              Once cooking is complete, give the chicken tikka masala a good stir and taste the sauce. Adjust the seasoning with additional salt or spices if necessary, mixing well.

                Serve the Chicken Tikka Masala over a bed of fluffy basmati rice or alongside warm naan. Garnish each serving generously with fresh cilantro leaves for a vibrant finish.

                  Prep Time, Total Time, Servings: 15 min | 7 hours | 6 servings

                    - Presentation Tips: For a delightful presentation, serve the dish in deep bowls, layering the cooked basmati rice as a base and topping it with the rich chicken tikka masala. Garnish with freshly chopped cilantro for a pop of color. Accompany with a piece of warm naan on the side for dipping, enhancing both flavor and experience.