Creamy Coconut Chicken Tikka Masala
A comforting and flavorful chicken tikka masala cooked in a creamy coconut sauce that warms the heart and satisfies the palate.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper (optional, adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1 can (14 ounces) full-fat coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil or ghee
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
Instructions
Preparation
- Heat the vegetable oil or ghee in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, approximately 5 minutes.
- Add the garam masala, cumin, coriander, turmeric, smoked paprika, salt, and cayenne pepper to the pan. Stir continuously for about 2 minutes until the spices release their aroma.
- Add the chicken pieces to the pan and coat them in the spice mixture. Cook until the chicken is slightly browned but not fully cooked through, about 5 minutes.
Slow Cooking
- Transfer the chicken and the spice-onion mixture to the slow cooker.
- Stir in the crushed tomatoes, coconut milk, and tomato paste. Mix well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Just before serving, stir in the lemon juice, adjusting seasoning if needed.
Serving
- Serve hot, garnished with chopped cilantro, alongside basmati rice or naan for a complete meal.
Notes
To store leftovers, place them in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months. Thaw overnight before reheating.