Add the onion, chicken, chickpeas, garlic, ginger, tomato sauce, tomato paste, water, olive oil, cumin, coriander, paprika, turmeric, black pepper, cinnamon, cayenne pepper, salt, cardamom, ground cloves, and nutmeg to a slow cooker.
Stir everything together. Add bay leaves and cover. Cook on Low for 8 hours or High for 4 hours.
Add in coconut milk and fresh lemon juice. Stir well. Let sit for about 10 minutes.
Serve with naan and/or cooked rice. Enjoy!
*This is pretty spicy, so use less or omit cayenne pepper.*I used full-fat canned coconut milk and full-fat coconut milk from a carton for testing purposes.*Use 3/8 teaspoon in place of the 3 cloves garlic and 1/4 teaspoon ground ginger powder in place of the tablespoon of fresh ginger.*Garam masala spice mix can be used. Use 2 tablespoons garam masala + 1 teaspoon cumin, 1 teaspoon turmeric, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper and 1/2 teaspoon salt.
To make in the Instant Pot:
Turn the Instant Pot to Sauté, and add the oil, onion, chicken. Cook on 5 minutes.
Add the chickpeas, tomato paste, tomato sauce, water and spices.
Cover and cook on High pressure for 10 minutes.
Do a natural release for 10 minutes, then release remaining pressure.
Add coconut milk and lemon juice, and let sit for 10-15 minutes.
Serve and enjoy!
Recipe from Living Well Kitchen https://blog.memeinge.com/slow-cooker-chicken-tikka-masala/