We love the heat level in this slow cooker take on tikka masala to fend off winter chill. If the spice kick is too much for your family, you can cut the red pepper down by half without losing any of the dynamic flavor layers.
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
6 garlic cloves, minced
2 tablespoons tomato paste
2 (14.5-ounce) cans unsalted diced tomatoes
1/3 cup water
3 tablespoons all-purpose flour
1 tablespoon garam masala
1 1/2 teaspoons paprika
1 teaspoon curry powder
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
4 (6-ounce) skinless, bone-in chicken thighs
1 cup light coconut milk
3 tablespoons chopped fresh cilantro
2 cups cooked brown basmati rice
1/4 cup plain Greek yogurt
Est. added sugars 0g
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.
Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.
Love this new recipe in January 2016 Cooking Light! My husband and I love tikka masala, and this recipe does not disappoint. The only substitution I made was using two chicken breasts instead of the chicken thighs. Wonderful!
I'm usually skeptical of CL's Indian recipes since they tend to be somewhat bland, which is something one should rarely say about good Indian food. However, this dish was really very good. Admittedly, it doesn't really taste like Tikka Masala, but it does taste like a very good curry. I did use a homemade curry powder and garama masala blends (both taken from a Madhur Jaffrey book) which probably kicked it up a notch. As other have pointed out, the cooking time is a bit long. After eight hours the chicken was off the bone and falling apart into the sauce. That's not exactly a bad thing, but if you wanted to have firmer pieces of chicken, you might want to check this at 6-7 hours. This is one I'll be making again.
This is a few steps above a dump and cook slow cooker recipe. And the taste and texture is better for it. The tomato sauce is quite thick before it goes on top of the chicken. But then the chicken juices add to it, then the coconut milk, and it's just right. I substituted 1 can of fire-roasted diced tomatoes for flavor since we left out the ground red pepper. I also discovered at the last second that I did not have any coconut milk. Used a can of 2% evaporated milk, 1 tsp cornstarch, and a splash of coconut extract. Still turned out great. I also doubled the amount of chicken thighs but not the sauce. Still plenty of sauce. I would have found it too much sauce without the extra chicken. I also adjusted the cooking time to my slow cooker. 7 hours would have been too much.
Really yummy. Like an Indian restaurant in my house
This was delicious. A bit more work than usual to get the ingredients ready for the slow cooker but well worth it. I found this plenty spicy with 1/4 teaspoon hot pepper. I will definitely be making this again!
Wonderful winter supper! 1/4 tsp red pepper provided enough kick! I would consider adding two more chicken thighs as there was a generous amount of sauce. Served warm garlic Naan bread alongside and with a glass of Riesling, we felt as though we were dining in a fine restaurant!
My husband, who loves Indian, thought this was as good as our local restaurant. I only made one change. I used fire roasted (full sodium) diced tomatoes and because of time constraints, I did about 4 hrs on low, 1.5 on high before adding the coconut milk. I find with most slow cooker recipes you can adjust time to personal preference. There was a lot if sauce but that was OK. More for rice and naan.
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