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Slow-Cooker Coconut Chicken Tikka Masala
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Prep Time:
25 minutes
Total Time:
4 hours 25 minutes
Elevate classic chicken tikka masala with a flavorful slow-cooker twist.
Ingredients:
  • 12 bone-in chicken thighs (about 4 lb), skinned
  • 4 teaspoons ground coriander
  • 4 teaspoons paprika
  • 2 teaspoons salt
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1 tablespoon canola oil
  • 1 cup canned coconut milk (not cream of coconut)
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • 4 1/2 teaspoons finely chopped gingerroot
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1 can (14.5 oz) diced tomatoes with roasted garlic, undrained
  • 1 cup whipping cream
  • 1/4 cup chopped fresh cilantro
  • 6 cups hot cooked basmati rice
  • Lime wedges, if desired
Instructions:
  • 1. Coat a 5-quart slow cooker with cooking spray. 2. Place chicken, coriander, paprika, salt, and red pepper in a large resealable plastic bag. Seal the bag and shake to evenly coat the chicken with spices. 3. Heat oil in a 12-inch skillet over medium-high heat. 4. Add half of the chicken and cook for 5 minutes, turning once, until lightly browned. 5. Transfer the browned chicken to the slow cooker. 6. Repeat the process with the remaining chicken.
  • Pour coconut milk into skillet, scraping to incorporate browned bits. Transfer mixture to slow cooker. Combine onion, garlic, gingerroot, cumin, garam masala, turmeric, tomatoes, and whipping cream; mix well.
  • Cover the pot and let the dish simmer on Low heat for 4 hours. Stir in the fresh cilantro. Serve the tender chicken and flavorful sauce over steamed rice, garnished with lime wedges for an extra burst of citrus flavor.

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