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Slow Cooker Chicken Tikka Masala Recipe

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This recipe for Slow Cooker Chicken Tikka Masala, by , is from Pinterest Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds chicken thighs, bone­in and skin­on.
1 cup full ­fat canned coconut milk
2 cups organic crushed tomatoes
1 TBSP fresh ginger root, minced
3 cloves garlic, minced
1/2 large white or yellow onion, thinly sliced
1 TBSP + 2 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp kosher salt (less for finer grain)
1/4 tsp red chili flakes
1 TBSP coconut palm sugar
2 TBSP butter or ghee
coconut oil
Optional: cilantro for garnish

Directions:
Directions:
Prep and clean the chicken thighs (remove excess fat and skin),
place in a bowl and coat in 1 TBSP of garam masala
Heat  a  pan  to  medium­ high  and  melt  a  couple  tablespoons  of
coconut  oil.  Sear the chicken thighs,  starting with the skin­side
down. We just need a quick sear on both sides, then place in the
slow  cooker. 

Thinly slice half an onion and lay on top of the chicken thighs. In  a sauce pan, melt the 2 tablespoons of butter or ghee with the
minced  ginger root and garlic on medium  heat. When the garlic
and ginger sizzles,  add the coconut milk and crushed tomatoes.
The spices go next — 2 tsp garam masala, the  coriander,  cumin,
salt, red chili flakes and coconut palm sugar. Simmer for just a few
minutes, until the spices are well mixed and the sauce starts to do
that popping, splattering thing that gets sauce all over your stove…
floor…  walls…I hate that.  Pour the sauce over the onions and
chicken thighs already waiting in the slow cooker.
I give the pot a little shake to get the sauce down to the chicken,
but this isn’t something to worry about. Everything comes together
after a couple hours on low heat. Cover, set the slow cooker to low
and the timer for 3 hours. This should be enough time to finish the
thighs, soften  the  onions  and  develop  that rich, spicy sauce.  My
Crock Pot is a bit ambitious though, so if yours is on the slow side,
you could probably bump it up to 4 hours without drying out the
meat.

 

 

 

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