Slow Cooker Chicken Tikka Masala (Whole30 Diet)
Votes: 2
Time: 1 hour 55 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Tikka masala is the most popular Indian chicken dish in a spicy curry sauce. Skinless, sliced chicken thighs are marinated in a spicy mixture containing garam masala, then cooked in a slow cooker with spices pre-fried in clarified butter and a tomato puree sauce. Just 10 minutes in the pressure cooker, and the chicken pieces are tender, juicy, and infused with delicious juices. Stir in coconut cream, which adds a wonderfully exotic flavor to this Asian dish and also pleasantly softens its spiciness. Serve tikka masala with vegetable rice.
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.
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 tbsp lemon juice
- 1 tbsp garam masala seasoning
- 1 teaspoon ground coriander
- 1 kg boneless, skinless chicken thighs with trimmed fat, cut into 2.5 cm pieces.
- 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 clarified 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
- Cauliflower rice, for serving (optional)
- Special equipment: Instant Pot® 6-8 quart multicooker.
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Recipes with similar ingredients: lemon, garam masala, coriander, chicken thighs, cumin, paprika, turmeric, ground cayenne pepper, ghee, onions, ginger root, garlic, tomato paste, tomato pulp, coconut cream, cauliflower
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 it forms a paste. Add the diced chicken to the bowl and mix with your hands, rubbing the spices into the meat. Cover with plastic wrap and marinate at room temperature for 1 hour.
- Preheat a 6-quart slow cooker to high heat on the saute setting. 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 softens, about 5 minutes. Add the ginger and garlic and continue to cook 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 toss to coat evenly.
- 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 with cauliflower rice, if using.
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