AuthorJeanne PetrucciDifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

 1 to 1 1/2 pounds boneless, skinless chicken thighs
 1 large onion, diced
 3 cloves garlic, minced
 1-inch piece whole ginger, peeled and grated
 2 tablespoons tomato paste
 2 tablespoons garam masala
 2 teaspoons paprika
 2 teaspoons kosher salt
 1 (28-ounce) can diced tomatoes, with juices
 3/4 cup coconut milk, canned
 Fresh cilantro, chopped

Prep:
1

Cut the chicken thighs into bite-sized pieces.

2

Dice onion, mince garlic, and grate ginger.

Make:
3

Add chicken to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with juices.

4

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. Taste and add more garam masala or salt to taste.

5

Serve with fresh cilantro sprinkled over the top of each serving. Delicious over cauliflower rice.

6

The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Ingredients

 1 to 1 1/2 pounds boneless, skinless chicken thighs
 1 large onion, diced
 3 cloves garlic, minced
 1-inch piece whole ginger, peeled and grated
 2 tablespoons tomato paste
 2 tablespoons garam masala
 2 teaspoons paprika
 2 teaspoons kosher salt
 1 (28-ounce) can diced tomatoes, with juices
 3/4 cup coconut milk, canned
 Fresh cilantro, chopped

Directions

Prep:
1

Cut the chicken thighs into bite-sized pieces.

2

Dice onion, mince garlic, and grate ginger.

Make:
3

Add chicken to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with juices.

4

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. Taste and add more garam masala or salt to taste.

5

Serve with fresh cilantro sprinkled over the top of each serving. Delicious over cauliflower rice.

6

The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Chicken Tikka Masala