Chicken Tikka Masala

Recipe adjusted from TheKitchn with minor changes. I love this on a plate of basmati rice!

INGREDIENTS (serves 4… or 6 if you don’t have such a huge appetite like I do)

  • 1 – 1.5 lbs chicken thighs
  • 1 large onion, diced
  • 2-3 tbsp minced garlic
  • ~ 2in piece of ginger, peeled and grated
  • 2 tbsp tomato paste
  • 2 tbsp garam masala
  • 2 tbsp paprika
  • 1 bird’s eye chili/ chili powder (optional)
  • 1 tbsp salt
  • 1 can (28 oz) diced tomato
  • 1/2 cup heavy cream/ coconut milk
  •  Fresh cilantro for garnishing


  1. Cut chicken thighs into bite-size, put in a slow cooker.
  2. Add everything except for heavy cream & cilantro, stir to combine. If you want, do this and marinate overnight, but this is not necessary.
  3. Cook on low for 8 hours. Add the heavy cream/ coconut milk in for the last 20 minutes.
  4. Serve with basmati rice and garnish with (lots of) chopped cilantro. Also be great with a side of steamed cauliflower/ broccoli for more veggie.

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