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- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons curry powder - 1 tablespoon garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric - 1/2 teaspoon chili powder (adjust to taste) - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - Salt and pepper to taste - Fresh cilantro for garnish - Cooked basmati rice for serving For this recipe, I choose boneless chicken thighs. They cook well and stay tender. You can cut them into small pieces for easy eating. The onion, garlic, and ginger add a nice base flavor. They create a warm and inviting smell in your kitchen. The spices are key to this dish. I use curry powder and garam masala for a rich taste. Ground cumin and coriander bring warmth, while turmeric adds color. A touch of chili powder gives a little kick, but you can adjust it if you prefer less heat. Crushed tomatoes and coconut milk create a creamy sauce. They blend with the spices and chicken for a rich flavor. Don't forget salt and pepper; they help everything taste its best. For garnishes, fresh cilantro adds a burst of color and freshness. Serve the chicken tikka masala over warm basmati rice. This makes a complete, comforting meal that everyone will love. First, grab your slow cooker. In its bowl, add the chopped onion, minced garlic, and grated ginger. Sprinkle in the spices: curry powder, garam masala, cumin, coriander, turmeric, and chili powder. Stir everything until well mixed. This step builds the flavor base for your dish. Next, take the bite-sized chicken pieces. Add them to the slow cooker and season with salt and pepper. Toss the chicken in the spice mixture to coat it well. This ensures every piece of chicken gets a taste of those rich flavors. Now, pour the crushed tomatoes and coconut milk over the chicken. Make sure to distribute them evenly. This will create a creamy sauce that is key to your tikka masala. Cover the slow cooker. Set it on low for 6 to 8 hours or on high for 4 hours. The low setting offers more flavor, while the high setting is quicker. Either way, the chicken will become tender and flavorful. About 30 minutes before serving, check the consistency of the sauce. If it seems too thin, remove the lid. This helps it thicken up nicely. Before you serve, taste the dish. Adjust the salt and pepper as needed. This final touch makes a big difference. Serve your chicken tikka masala over cooked basmati rice, and don’t forget to garnish with fresh cilantro. Enjoy your flavorful comfort dish! When making Chicken Tikka Masala, I prefer boneless chicken thighs. They stay juicy and tender during cooking. Bone-in chicken can work too, but it may take longer to cook. Marinating the chicken can add more flavor. You can mix yogurt and spices like garam masala to marinate. Let it sit for at least 30 minutes or overnight for the best taste. Adjusting spice levels is key to making this dish your own. If you like it mild, use less chili powder. For more heat, add more chili powder or fresh peppers. You might also try adding new ingredients. Some people enjoy adding bell peppers or peas for a twist. You can even throw in a touch of lemon juice for brightness. To get the perfect texture, I recommend cooking on low for six to eight hours. This allows the chicken to soak up all the flavors. If you're in a hurry, the high setting works in about four hours. You’ll know the chicken is ready when it’s tender and easily shreds with a fork. A good sign is when the sauce thickens and the aroma fills your kitchen. {{image_2}} If you want a meat-free dish, swap chicken for tofu or chickpeas. Tofu absorbs flavors well and adds protein. Chickpeas give a nice texture and heartiness. For a creamy base, use almond milk or cashew cream instead of coconut milk. These alternatives keep the dish rich and tasty. For a seafood twist, try shrimp or fish. Shrimp cooks quickly, so add it in the last 30 minutes. Fish needs less time than chicken, so keep an eye on it. Use firm fish like cod or salmon. Adjust cooking times to avoid overcooking. To make it milder, reduce the chili powder and use sweet peppers. This makes it friendly for kids or those who prefer less heat. If you like it spicy, add more chili powder or fresh peppers. You can experiment with jalapeños or serrano peppers for an extra kick. To store leftovers safely, let the chicken tikka masala cool down first. Then, put it in an airtight container. Make sure the lid is tight to keep it fresh. You can store it in the fridge for up to four days. Label the container with the date, so you know when to use it. For freezing chicken tikka masala, use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top for the sauce to expand. This dish can stay good in the freezer for up to three months. When you want to eat it, thaw it in the fridge overnight. This slow thaw keeps the texture and taste intact. When it comes to reheating, you have a few options. You can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the dish in a safe pan and cover it with foil. Heat for about 20 minutes or until it's hot. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts of 1-2 minutes. Stir in between to ensure even warming. To keep the flavor and texture, add a splash of water or extra coconut milk before reheating. Enjoy your meal like it’s fresh! Cooking chicken tikka masala in a slow cooker takes about 6 to 8 hours on low. If you are short on time, you can cook it on high for about 4 hours. The low setting allows the flavors to mix well, while the high setting speeds up the process. Make sure the chicken is tender before you serve. Yes, you can use frozen chicken in this recipe. Just remember that cooking times may change. If you start with frozen chicken, it may take an extra hour on the low setting. Always ensure the chicken reaches a safe temperature of 165°F (75°C) before serving. This dish pairs well with several sides. Here are some great options: - Cooked basmati rice - Naan bread - A simple green salad - Cucumber raita These sides help balance the rich flavors of the chicken tikka masala and add freshness to your meal. Enjoy! This article covered the tasty Chicken Tikka Masala, from key ingredients to simple steps. We explored how to prepare it perfectly in your slow cooker. You learned tips for spicing and variations to fit your taste. Enjoying this dish can be a fun adventure in the kitchen. Make it yours by trying new proteins or tweaks. With the right methods, you'll have a meal that impresses every time.

Slow Cooker Chicken Tikka Masala

Savor the rich flavors of slow cooker chicken tikka masala with this easy recipe! Perfect for busy days, just toss in your ingredients and let the slow cooker do the magic. Enjoy tender chicken infused with aromatic spices, served over basmati rice and garnished with fresh cilantro. Ready to impress your family or friends? Click through to explore this delicious recipe and make your mealtime extraordinary!
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Ingredients
  

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

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons curry powder

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1/2 teaspoon chili powder (adjust to taste)

1 can (14 oz) crushed tomatoes

1 cup coconut milk

Salt and pepper to taste

Fresh cilantro for garnish

Cooked basmati rice for serving

Instructions
 

In the bowl of a slow cooker, combine the chopped onion, minced garlic, grated ginger, and all the spices (curry powder, garam masala, cumin, coriander, turmeric, and chili powder). Stir until well mixed.

    Add the chicken pieces to the slow cooker and season with salt and pepper. Toss everything together to coat the chicken in the spice mixture.

      Pour the crushed tomatoes and coconut milk over the chicken, making sure it’s evenly distributed.

        Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours. The chicken should be tender and infused with flavors once done.

          About 30 minutes before serving, check the consistency. If it’s too thin, remove the lid and allow it to thicken.

            Before serving, check seasoning and adjust salt and pepper as needed.

              Serve the chicken tikka masala over cooked basmati rice, garnished with fresh cilantro.

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