Slow Cooker Chicken Tikka Masala is a budget friendly meal full of warming spices. This saucy, filling dish is easy to make in the Crock Pot or Instant Pot
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!
Notes
*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.