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
- 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
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.
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