Slow Cooker Chicken Tikka Masala
Recipe: #44073
January 17, 2025
Categories: Chicken, Tomato, Onions, Indian, Slow Cooker, Bone-in Pieces, Chicken Dinner, more
"This is a great recipe for the cold weather months. If you are less spice tolerant, cut the ground red pepper by half."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (469.2 g)
- Calories 670.3
- Total Fat - 43.8 g
- Saturated Fat - 20.1 g
- Cholesterol - 147.1 mg
- Sodium - 729.2 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 5.3 g
- Sugars - 5.9 g
- Protein - 32.1 g
- Calcium - 82.4 mg
- Iron - 3.2 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a large non-stick skillet over medium-high heat. Add the onion, ginger, and garlic to the pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in the tomato paste and tomatoes. Bring to a simmer, and cook 3 minutes.
Step 2
Combine 1/2 cup of water and flour in a small bowl, stirring with a whisk until smooth. Add the flour mixture, garam masala, paprika, curry powder, salt, and pepper to the pan. Stir well. Bring to a boil; cook for 1 minute.
Step 3
Place the chicken thighs in a 6-quart slow cooker coated with cooking spray. Add the tomato mixture to the slow-cooker.
Step 4
Cover and cook on low for 7 hours or until the chicken is very tender and the sauce has thickened. Turn the slow cooker to high, uncover, and add the coconut milk, stirring with a whisk. Cook, uncovered for 15 minutes. Turn the slow cooker off. Stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with yogurt.
Tips
No special items needed.
0 Reviews
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