Hi, I am Elise. Today, we’re going to make one-pot slow cooker chicken tikka masala recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
ONE-POT SLOW COOKER CHICKEN TIKKA MASALA Recipe
ONE-POT SLOW COOKER CHICKEN TIKKA MASALA is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. ONE-POT SLOW COOKER CHICKEN TIKKA MASALA is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook one-pot slow cooker chicken tikka masala using 16 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make ONE-POT SLOW COOKER CHICKEN TIKKA MASALA:
- Make ready 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- Prepare 1 large onion, finely diced
- Prepare 4 cloves garlic, minced
- Make ready 1 -inch piece whole ginger, peeled and grated
- Prepare 2 tablespoons garam masala
- Prepare 2 teaspoons paprika
- Take 1/2 teaspoon cumin
- Get 1/2 teaspoon cinnamon
- Prepare 1/2 teaspoon pepper
- Prepare 2 bay leaves
- Take 2 teaspoons kosher salt
- Prepare 1 (28 ounce) can crushed tomatoes
- Get 1 (13.5 ounce) can unsweetened coconut milk
- Prepare 4 –5 carrots, peeled and cut into bite-size pieces
- Make ready 1 large sweet potato, peeled and cut into bite-size pieces
- Prepare lots of plain yogurt, to serve on top
Instructions to make ONE-POT SLOW COOKER CHICKEN TIKKA MASALA:
- Put all ingredients into the slow cooker insert, stir and cook on low for 8 hours or high for 4 hour
- Optional: Reserve the carrots and sweet potatoes, adding in the last 2 hours. (If they cook the whole time, the sweet potatoes will be soft but I liked them that way.)
- Serve over basmati rice with a BIG dollop of plain yogurt on top. Swirl the yogurt in to make it more creamy, and also cool the masala quickly.
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