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- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon paprika - 1 can (15 oz) crushed tomatoes - 1 cup coconut milk - 2 tablespoons plain yogurt - 2 tablespoons olive oil - Salt and pepper to taste In this dish, chicken thighs steal the show. They stay juicy and tender during cooking. The aromatics, like onion, garlic, and ginger, give the dish a fragrant base. The spices—garam masala, cumin, coriander, turmeric, and paprika—create that classic tikka masala flavor you crave. The liquids, crushed tomatoes, and coconut milk, bring everything together, making a creamy, rich sauce. Finally, the yogurt adds extra creaminess at the end, enhancing the dish's richness. - Fresh cilantro, chopped - Lemon wedges Garnishes play a big role too. Fresh cilantro adds a bright taste and color. A squeeze of lemon juice gives a nice zing. These little touches make your dish pop. - Cooked basmati rice - Warm naan bread To serve, I recommend pairing your Chicken Tikka Masala with fluffy basmati rice or warm naan bread. Both options are perfect for soaking up that delicious sauce. You can find the Full Recipe for complete cooking details and tips. - Combine 1.5 lbs of chicken thighs, 1 chopped onion, 4 cloves of minced garlic, and 1 tablespoon of grated ginger in a large bowl. - Use your hands or a spoon to mix everything thoroughly. This step ensures the chicken is well-coated with the onion, garlic, and ginger. - In a separate bowl, combine 2 tablespoons of garam masala, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of turmeric powder, and 1 teaspoon of paprika. - Make sure the spices are evenly mixed. This spice blend brings out the rich flavors in your dish. - Carefully transfer the chicken mixture into the slow cooker. - Pour in 1 can of crushed tomatoes and 1 cup of coconut milk, then stir everything together. - Drizzle 2 tablespoons of olive oil on top, then secure the lid on the slow cooker. - Select your cooking time: cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking allows all the flavors to meld beautifully. - About 30 minutes before serving, mix in 2 tablespoons of plain yogurt for creaminess. - Taste the dish and adjust any seasoning if needed. - Garnish with fresh cilantro before serving with warm naan or basmati rice. For the full recipe, check out the detailed instructions to enjoy this flavorful dish. Marinating chicken is key for rich taste. It allows spices to soak in deeply. When you marinate, the chicken becomes more tender. For this dish, even a short marinating time can boost flavor. You can add yogurt for extra creaminess and tang. Adjust the spices to match your taste. If you prefer heat, add more garam masala or a pinch of cayenne. Start small, and taste as you go. The sauce should be thick and creamy. If it is too runny, you can thicken it. Cook it longer with the lid off for some time. Adding yogurt at the end helps create the desired richness. Make sure to stir it in gently. It will blend perfectly, giving a velvety finish. This step is crucial for that classic tikka masala feel. Timing is vital for tender chicken. For the best results, cook on low for 6-8 hours. This long cooking time allows flavors to develop. If you are short on time, high for 3-4 hours works too. To know when it’s done, check the chicken. It should be tender and easily shred with a fork. Always use a meat thermometer to ensure it reaches 165°F. This way, you can be sure it’s fully cooked and safe to eat. {{image_4}} You can use chicken breast or thighs for this dish. Chicken thighs add more flavor and stay juicy. If you prefer chicken breast, it works too. For a vegetarian option, try tofu or paneer. These proteins soak up the rich sauce well. Adding veggies makes the dish even better. Spinach and bell peppers add color and nutrition. You can mix them in when cooking. Experimenting with spices is fun too. Cardamom adds warmth, while cinnamon brings sweetness. You can adjust these spices to fit your taste. If you need a dairy-free version, use coconut yogurt instead of plain yogurt. It keeps the creaminess without dairy. For gluten-free options, serve with rice or gluten-free naan. Be sure to check all labels for hidden gluten. Following these tips allows everyone to enjoy this dish. Check out the Full Recipe for more ideas! To store leftovers of Chicken Tikka Masala, let it cool down. Place it in an airtight container. This helps keep it fresh and tasty. I recommend glass containers. They do not hold odors and are easy to clean. To freeze Chicken Tikka Masala, first, allow it to cool. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. To reheat, thaw it in the fridge overnight. Then, heat it on the stovetop or microwave until it’s hot. This keeps the flavors rich and delicious. In the fridge, Chicken Tikka Masala lasts about 3 to 4 days. If you freeze it, it lasts up to 3 months. When reusing leftovers, check for any changes in smell or color. You can also repurpose it by adding it to wraps or rice bowls for a quick meal. You can serve Chicken Tikka Masala with several delicious sides. The traditional pairings include: - Cooked basmati rice - Warm naan bread These sides soak up the rich sauce. They also balance the spices in the dish. You can also add side dishes that complement the flavors, such as: - Cucumber raita: This cool yogurt dip calms the heat. - Roasted vegetables: Carrots and bell peppers add a nice crunch. - A simple green salad: This adds freshness and lightness. Yes, you can make this recipe in advance. Here are some tips for meal prep and storage: - Prepare the chicken mixture and spices a day ahead. Store them in the fridge, covered. - Cook the dish in the slow cooker as usual. Let it cool before storing leftovers. To reheat for best quality: - Use a pot on the stove over low heat. Stir often to avoid sticking. - You can also microwave it in short bursts. Just cover it to keep moisture in. To make your Chicken Tikka Masala spicier, try these suggestions: - Add more garam masala or chili powder. Start with a little and taste as you go. - You can also add fresh chopped green chilies for a direct heat. For spice alternatives, consider: - Jalapeños: They add heat without changing the flavor much. - Red pepper flakes: They give a nice kick and are easy to add. Yes, Chicken Tikka Masala can be gluten-free. Here’s how: - Use gluten-free ingredients like coconut milk and spices. Most spices do not contain gluten, but check the labels. - Ensure that any yogurt you use is gluten-free as well. To guarantee a complete gluten-free dish, serve it with gluten-free sides. Options include rice or gluten-free naan. Enjoy your meal without worry! In this blog post, we explored how to make Chicken Tikka Masala with simple steps. We covered the main ingredients and optional garnishes that enhance flavor. You learned how to prepare the chicken mixture, create a spice blend, and slow cook for tender results. Tips on adjusting flavors and storage ensure your meal is perfect. You can even adapt the recipe to fit different diets. Enjoy your culinary journey with Chicken Tikka Masala, and don't be afraid to experiment! Your taste buds will thank you.

Slow Cooker Chicken Tikka Masala

Dive into the flavors of India with this mouthwatering Slow Cooker Chicken Tikka Masala recipe! This easy dish features tender chicken thighs simmered in a creamy, spiced sauce, perfect for serving with fluffy basmati rice or warm naan. With just a few simple steps, you can create a meal that's rich in taste and texture. Click through to discover the full recipe and bring a taste of the exotic to your dinner table tonight!
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Ingredients
  

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

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric powder

1 teaspoon paprika

1 can (15 oz) crushed tomatoes

1 cup coconut milk

2 tablespoons plain yogurt

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or warm naan (for serving)

Instructions
 

In a large mixing bowl, combine the bite-sized chicken pieces, finely chopped onion, minced garlic, and grated ginger. Use your hands or a spoon to mix everything thoroughly, ensuring the chicken is well-coated with the aromatics.

    In a separate bowl, stir together the garam masala, ground cumin, ground coriander, turmeric powder, paprika, salt, and pepper. This spice mix is essential for developing the rich flavors of the tikka masala.

      Gradually sprinkle the spice mixture over the chicken and onion blend, mixing until every piece is well coated in the spices. This step helps infuse the flavors throughout the chicken.

        Carefully transfer the seasoned mixture to the slow cooker. Pour in the crushed tomatoes and coconut milk, then use a spatula to stir everything together until fully combined.

          Drizzle the olive oil over the top of the mixture, then secure the lid on the slow cooker.

            Select your cooking time: cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked. This slow cooking process allows the flavors to meld beautifully.

              Approximately 30 minutes before you are ready to serve, stir in the plain yogurt to enhance the creaminess of the sauce. This will give your dish that signature tikka masala richness.

                Taste the dish and adjust any seasoning, adding more salt or pepper if necessary. Just before serving, garnish with freshly chopped cilantro for a pop of color and flavor.

                  Serve your delicious Chicken Tikka Masala hot, accompanied by cooked basmati rice or warm naan for the perfect dipping experience.

                    Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6