Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tikka masala paste
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can diced tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- ½ cup heavy cream
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro
- Cooked basmati rice, for serving
- Warm naan bread, for serving
Instructions
- Heat the olive oil in a skillet over medium heat. Sauté the onion for 4–5 minutes until softened.
- Add the garlic and ginger, cooking for 1 minute until fragrant.
- Stir in the tikka masala paste, garam masala, curry powder, paprika, cumin, coriander, turmeric, and cayenne. Cook for another minute.
- Transfer the onion mixture to the slow cooker.
- Add the chicken, tomato sauce, diced tomatoes, tomato paste, coconut milk, brown sugar, lemon juice, salt, and pepper.
- Stir well until everything is evenly combined.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
- Stir in the heavy cream during the last 20 minutes of cooking.
- Taste and adjust seasoning if needed.
- Garnish with fresh cilantro and serve over fluffy basmati rice with warm naan.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Calories: 485 kcal