Chicken tikka masala in a slow cooker

Votes: 4

Time: 1 hour 55 minutes
Complexity: easily
Servings: 4

The most popular Indian dish, tikka masala, is easy to make at home. You'll need chicken thighs, tomato paste and purée, coconut cream, and a whole host of spices essential to Indian cuisine, which, fortunately, are easily found at the supermarket or market. Rub the chicken pieces with the spices and let them marinate while you prepare the tomato sauce in a slow cooker. Stir the chicken into the sauce, set the pressure cooker, and in just 10 minutes, you'll have delicious chicken fragrant with oriental aromas. Add coconut cream to the tikka masala for a more delicate yet exotic flavor. Serve chicken tikka masala with rice or incorporate it into your Whole30 meal plan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg of boneless, skinless chicken thighs, trim off any large pieces of fat, cut the chicken into pieces
1 tbsp lemon juice
1 tbsp garam masala seasoning
1 teaspoon ground coriander
2 tsp ground cumin
0.5 tsp hot smoked paprika
0.5 tsp ground turmeric
1/4 tsp cayenne pepper
1.5 tbsp ghee or melted butter
1 large onion, diced into 2cm cubes.
1 tbsp. grated ginger
3 cloves garlic, grated
2 tbsp tomato paste
1 cup tomato puree
0.5 cup coconut cream
Special equipment: multicooker with a capacity of 6-8 liters.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, garam masala, ghee, tomato paste, coriander, cumin, paprika

Cooking the dish according to the recipe:

In a large bowl, combine lemon juice, garam masala, coriander, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix with a fork or your hands until smooth. Add the diced chicken to the bowl and rub the spice mixture all over the chicken using your hands. Cover with plastic wrap and marinate at room temperature for 1 hour.
Preheat a 6-quart slow cooker to high heat on sauté mode. Meanwhile, in a small bowl, combine the cumin, paprika, turmeric, cayenne pepper, and 1 teaspoon salt. Add the ghee to the slow cooker along with the onion and spice mixture. Cook until the onion is soft, about 5 minutes. Add the ginger and garlic and continue cooking for 1 minute, then add the tomato paste. Cook, stirring constantly with a wooden spoon, for 1 minute. Pour in the tomato puree and scrape up any browned bits from the bottom of the pan. Turn off the slow cooker. Add the marinated chicken to the sauce and gently stir.

Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 10 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait for the quick release to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid. Stir in the coconut cream, season with salt to taste, and serve.

Categories:

recipe / Multicooker / Main courses / Bird / Indian cuisine

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