This chicken tikka masala is so flavorful you might need something to balance it when you eat. I serve this with rice all of the time, along with a side dish of vegetables or salad. The greens give that refreshing taste that balances everything. You will not get overwhelmed too much by the savory quality of this dish. This is really addicting though; you won’t go back when you go the masala route. If you and your family are fans of flavorful dishes, this recipe is for you.
Check out what our friends from Valerie’s Kitchen have to say about this recipe:
“This Slow Cooker Chicken Tikka Masala is my version of the classic Indian dish. Tender chunks of chicken simmer in a creamy, tomato-based sauce that is infused with fragrant and highly flavorful Indian spices. Once you try it, you’ll be hooked.”
Flavorful and heavy enough to satisfy hungry mouths, this dish will be enjoyed by anyone who just wants an amazing meal. You will not be disappointed when you try this for the people you care about-they will appreciate this.
Ingredients
- 1 tablespoon Bertolli olive oil
- 1 cup chopped white or yellow onion
- 2 teaspoons peeled and grated fresh ginger root
- 2 teaspoons minced garlic
- 1 (14.5 ounce) can Hunt’s fire-roasted diced tomatoes
- 1 (15 ounce) can Hunt’s tomato sauce
- 4 teaspoons McCormick garam masala
- 2 teaspoons McCormick curry powder
- 2 teaspoons McCormick cumin
- 1 teaspoon McCormick paprika
- 1 teaspoon Morton salt
- 1/2 to 1 teaspoon crushed red pepper flakes, to taste
- 2-3/4 to 3 pounds Great Value boneless, skinless chicken breasts or thighs (or a combination)
- 1 (13.5 ounce) can Goya coconut milk, divided
- 2 tablespoons Argo cornstarch
- chopped fresh cilantro, for garnish
- cooked long grain or Jasmine rice
- Plain Greek yogurt, for garnish (optional)
Instructions
- Heat oil in a large nonstick skillet over MEDIUM-HIGH heat. Add onion, ginger, and garlic to pan; cook for several minutes or until softened, stirring occasionally. Stir in diced tomatoes and tomato sauce. Add garam masala, paprika, curry powder, cumin, salt, and crushed red pepper. Bring to a boil, reduce heat to LOW and simmer while you prepare the chicken.
- Cut chicken into bite-size chunks and place in a 6-quart slow cooker. Pour tomato mixture over chicken, cover and cook on LOW for 5 to 6 hours, or until chicken is very tender.
- After initial cooking time, shake can of coconut milk well and measure out 1/4 cup. Add 2 tablespoons cornstarch to the measuring cup and stir until well combined and cornstarch has dissolved. Add the remaining coconut milk in the can to the slow cooker, stirring it into the chicken and sauce. Add the cornstarch slurry and stir until well combined. Cover and cook for an additional 15 minutes, or until heated through.
- Garnish with cilantro and serve over rice. Top each serving with 1 tablespoon yogurt, if desired.
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Quick Tip: Using 1/2 teaspoon crushed red pepper will result in a very mildly spicy dish. Use more to increase the heat level to your liking.
Thanks again to Valerie’s Kitchen for this amazing recipe.
