28 November 2019

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala / www.delightfulrepast.com

Chicken Tikka Masala was the first Indian food I attempted 8 years ago. Actually, some say it's not really Indian food, but rather the national dish of Britain!

In that Chicken Tikka Masala recipe, I used serrano chile. But in this streamlined slow cooker version, I opted for the always-on-hand cayenne pepper for a little heat.

Slow Cooker Chicken Tikka Masala / www.delightfulrepast.com


My next foray into Indian cookery was Dal Makhani, a vegetarian lentil curry I really like. And next up will be some of the wonderful flatbreads because, like my father before me, I can hardly consider dinner complete without bread on the table.

The chopped cilantro is more than a garnish to this dish; the flavor complements the sauce perfectly and is a must! 

I served it with Turmeric Rice. Just added 1/2 teaspoon of turmeric for 1 cup of uncooked rice to my usual recipe for plain rice. A spicy main dish calls for plain rice. 


Slow Cooker Chicken Tikka Masala / www.delightfulrepast.com

Slow Cooker Chicken Tikka Masala


(Makes 6 servings)

2 pounds (32 ounces/0.9 kg) boneless skinless chicken thighs, cut into 1-inch pieces
2/3 cup (6 ounces/170 grams) whole or low-fat (2%) plain yogurt
3/4 teaspoon salt, divided

2 tablespoons extra virgin olive oil 
1/2 small yellow onion, diced (1/2 cup)
1 1/2 teaspoons peeled and grated* fresh ginger 
1 teaspoon finely minced shallot
2 teaspoons garam masala
3/4 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
3 tablespoons tomato paste
1 14.5-ounce (411 grams) can crushed tomatoes
1/4 cup (2 fluid ounces/59 ml) heavy cream

1/4 packed cup chopped fresh cilantro

* I use the Microplane Classic Zester/Grater.

1 Place the chicken, yogurt, and 1/2 teaspoon of the salt in a 4-quart or larger slow cooker or the 6-quart Instant Pot and stir to combine. (I used all organic ingredients except for a couple of the spices.)

2 In a large skillet over medium heat, add the oil and onion and cook, stirring occasionally, until tender, about 8 minutes. Add the ginger, shallot, garam masala, coriander, cumin, turmeric and cayenne pepper; cook for 1 minute. Add the tomato paste and cook about 1 minute. Add the crushed tomatoes and remaining 1/4 teaspoon of salt and bring to a simmer, scraping up the browned bits from the bottom of the pan. 

3 Add the cooked mixture to the slow cooker or Instant Pot and stir to combine with the chicken.

Note: With the Instant Pot, you can saute right in it, then switch it to Slow Cooker mode.

4 Put on the optional Instant Pot glass lid, or use the pressure cooking lid with the steam release handle turned to Venting. Select the Slow Cook program. Within 10 seconds, press Slow Cook to set temperature to Normal. Within 10 seconds, press “+ or –“ to set time to 6 hours.

Note: If using a slow cooker, cover and cook on Low for 6 hours. 

5 Stir in the cream. Leave the slow cooker uncovered and cook on the High setting for 30 minutes. Taste and adjust seasoning. Garnish with cilantro and serve with rice or naan or both. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

34 comments:

Angie's Recipes said...

This is one of my favourite Indian dishes. You have nailed it!

Jean | DelightfulRepast.com said...

Angie, thank you soooo much!

Louca por porcelana said...

It looks delicious!Wonderful plate too.Happy Thanksgiving,dear Jean!

Jean | DelightfulRepast.com said...

Thank you, Maristela! YOU would notice the plate! :-)

TONY said...

What are you doing cooking a British national dish, Jean? Every Indian restaurant over here, and there are many, have this as a staple dish. A Vindaloo is probably second in succession but only after drinking many pints of bitter. I once had a Vindaloo and it took me two days to recover. Many (British) Indian dishes were invented when Indians and Pakistanis came here to live. They used the ingredients they found here. Your Tikka Masala looks very nice, Jean.

Jean | DelightfulRepast.com said...

Tony, thanks. Aah, vindaloo. Can't see or hear that word without thinking of Jerry Leadbetter (The Good Life) rebelliously enjoying his takeaway while Margo was out for the evening. I think a vindaloo might be a bit too spicy for me.

Lowcarb team member said...

Yes, Chicken Tikka Masala is one of our favourites … served with cauliflower rice!

All the best Jan

Jean | DelightfulRepast.com said...

Oh yes, Jan, cauliflower rice (with the turmeric especially) would be perfect with this! Thanks for reminding me, will do that next time.

Thomas "Sully" Sullivan said...

Pseudo turkey! Love it! My lad came over to help me pig out on chicken today – not quite the delicate coup you describe here. Turmeric rice is also a plus, methinks. 5 cleavers (…and Happy Thanksgiving).

Jean | DelightfulRepast.com said...

Sully, thanks! Glad you and the lad enjoyed your time and turkey (pseudo, that is) together. Chicken is more versatile than turkey. And turmeric has many health benefits, too.

Cocoa and Lavender said...

Looks like it’s time to borrow my neighbor’s slow cooker again! Chicken Tikka Masala is one of my favorite dishes - I love that you did it in a slow cooker! I can’t wait to try this, Jean! Hope you had a wonderful Thanksgiving!

Jean | DelightfulRepast.com said...

Thank you, David. There don't seem to be enough hours in the day, so I love it when I can streamline a recipe and enjoy it more often. Do let me know how it turns out for you.

Tammie Lee said...

looks and sounds delicious! yum.
Thank you for your lovely visit and message.

Jean | DelightfulRepast.com said...

Thank you, Tammie!

Unknown said...

I love Tikka Masala. We discovered Indian food from our British son in-law. He learned to cook many Indian dishes from his mother. Your recipe sounds yum. Makes me want to have some tonight, made in the Instant Pot of course. Vindaloo sounds good too, with maximum heat!!

Jean | DelightfulRepast.com said...

Thanks, Unknown. Yep, I'm loving that Instant Pot - and it's wonderful that it can be used as a pressure cooker or a slow cooker. So handy! Maybe I could handle a vindaloo with a Newcastle Brown Ale!

Jeanie said...

I haven't had this in ages. The recipe looks divine!

Balvinder said...

So heart warming. This is what I want for lunch today!

Jean | DelightfulRepast.com said...

Thanks, Jeanie. And it's sooo easy in the slow cooker!

Jean | DelightfulRepast.com said...

Thanks so much, Balvinder! I appreciate that.

handmade by amalia said...

My idea of a great dinner.
Amalia
xo

Jean | DelightfulRepast.com said...

Thank you, Amalia. I think I could eat it every day!

Phil in the Kitchen said...

There's something deeply satisfying about a slow-cooked curry and this would certainly be very welcome on a cold, winter evening (I might add just a touch of chilli). There are a number of stories about the invention of this dish (I tend to believe the story that it was invented in Glasgow) but oddly since chicken tikka masala was declared to be the British National Dish some years ago I think it's been a little bit less universal in supermarkets and restaurants.

Jean | DelightfulRepast.com said...

Phil, I tend to believe that story, too. But wherever it originated, I love it. And it's so easy this way, I'll be making it more often.

Kathleen said...

This chicken dish looks and sounds delicious and satisfying. We will feature it on the next Blogger's Pit Stop. I need to make this soon.
Kathleen

Jean | DelightfulRepast.com said...

Thanks so much, Kathleen. Love #BloggersPitStop!

Dee | Grammy's Grid said...

Another yummy sounding recipe to try in my Instant Pot!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 7. Shared.

Jean | DelightfulRepast.com said...

Thanks, Dee! I'm using my Instant Pot way more than I ever thought I would! Thanks for sharing my post.

ellen b. said...

Delicious!

Miz Helen said...

A beautiful dish that we will really enjoy! Thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thanks, Ellen!

Jean | DelightfulRepast.com said...

Thank you, Miz Helen! See you Thursday!

Kitchen Riffs said...

You did a great job with this! I know it really isn't Indian, but who cares? It's good! And pretty easy to make, particularly your version. Thanks!

Jean | DelightfulRepast.com said...

Thanks, John. And I'm sure you know just the perfect beverage to go with it!

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