Chicken Tikka Masala
Chicken Tikka Masala. Can be made in slow cooker or Instant Pot, and can be made mild, medium or spicy. Easy, flavorful, and delicious.
Servings: 6 servings
Calories: 335kcal
Ingredients
- 2 pounds chicken breasts
- 2.5 teaspoons kosher salt divided
- 4 tablespoons butter divided, I use unsalted
- 1 medium onion chopped
- 4 cloves garlic
- 1 tablespoons fresh grated ginger
- 1/8-1/2 teaspoon cayenne pepper Spice Level: For mild 1/8, medium 1/4, hot 1/2
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon tumeric
- 1 teaspoon cumin
- 1 teaspoon cardamon
- 1.5 teaspoons garam masala divided
- 2 teaspoons coriander
- 28 ounce can crushed tomatoes
- 1/2 cup coconut milk full fat
- cilantro, jasmine rice, naan for serving
Instructions
- In skillet, or in Instant Pot on saute mode, melt 2 tbsp butter. Add onion, 2 tsp salt, garlic, ginger, desired amount of cayenne pepper, paprika, chili powder, tumeric, cumin, cardamon, 1 tsp of garam masala, and coriander. Saute until onion is soft and spices are fragrant.
- Add crushed tomatoes to onion mixture and use immersion blender to blend. Or, transfer mix to a blender or food processor to blend.
- Return tomato mixture to Instant Pot or slow cooker. Add chicken and make sure chicken is covered with tomato mixture.
- Slow Cooker: Cook on low 6-8 hours or high 4-5. Instant Pot: Cook on high for 10 minutes and let natural release for 10 minutes.
- After chicken and sauce have cooked, cut remaining 2 tbsp of butter into cubes and stir in sauce until melted. Stir in coconut milk, remaining 1/2 tsp salt and remaining 1/2 tsp of garam masala.
- Serve over rice and/or with naan. Garnish with cilantro.
Nutrition
Serving: 1serving of chicken and sauce only | Calories: 335kcal | Carbohydrates: 13g | Protein: 35g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 1392mg | Potassium: 1037mg | Fiber: 3g | Sugar: 6g | Vitamin A: 670IU | Vitamin C: 16.3mg | Calcium: 69mg | Iron: 3.4mg