Crockpot Creamy Coconut Chicken Tikka Masala
Rating
Serve over bowls of rice and you'll have the perfect bowl of warming, delicious comfort food!
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, cubed
- 1 yellow onion, chopped
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon fresh grated ginger
- 2 tablespoons garam masala
- 1½ teaspoons ground turmeric
- kosher salt
- ¼ cup full-fat plain Greek yogurt
- 1 can (6 ounces) tomato paste
- 1 can (14 ounces) full-fat unsweetened coconut milk
- ⅓ cup cilantro, chopped
- 6 tablespoons salted butter
- 2 tablespoons sesame seeds
- 1-2 teaspoons chili flakes
- ½ teaspoon paprika
Instructions
- CROCKPOT POT
- In the bowl of your crockpot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and ⅓ cup water. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- Crank the heat to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro.
- Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat.
- Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!
- INSTANT POT
- In the bowl of your instant pot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and ⅓ cup water. Seal the lid and cook on high pressure for 8-10 minutes.
- Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the coconut milk and cook, uncovered, 5- 10 minutes, until warmed. Stir in the cilantro.
- Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat.
- Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!
All rights and material belong to owners halfbakedharvest.com
