Slow Cooker (or Instant Pot) Chicken Tikka Masala

By á-32

Ingredients

• Ingredients
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 1-inch piece of ginger, peeled and chopped
• 2 tsp paprika
• 1 tsp ground turmeric
• 2 tsp cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1 14 oz can diced tomatoes (with juice)
• 1.5 lbs boneless, skinless chicken breast
• 1/2 cup chicken broth
• 1/2 cup canned coconut milk
• Juice of 1 lemon
• 1 tbsp arrowroot starch (optional)
• Chopped fresh basil (optional)

Preparation

Step 1

For the Slow Cooker:
2.Mix together onion, ginger, and garlic with tomatoes in a small bowl. Add in all the spices and continue to whisk until well blended. Place on the bottom of the slow cooker, add chicken on the top, then chicken broth.
3.Set the slow cooker to low, and cook for 4 hours. Once cooking is complete, add in ½ cup coconut milk. If mixture is too watery, add in arrowroot starch to lemon juice. Add to slow cooker for an extra 10-15 minutes and mixture thickens. If not using arrowroot starch, add the lemon juice and serve immediately with fresh basil. Season with salt.
4.For the Instant Pot:
5.Select saute on your instant pot and turn to high heat. Once pot is hot add olive oil, ginger, onion, and garlic. Cook for 3-4 minutes stirring until onion is translucent.
6.Select cancel, and add all the spices to the onion mixture scraping the bottom to form a paste. Add the tomatoes, stir, then nestle the chicken on top. Pour chicken broth on top. Secure the lid.
7.Select manual and cook on high pressure for 7 minutes.
8.Once cooking is complete, use a quick release. Remove the lid and chop chicken (a fork is fine since it will be nice and tender).
9.Select saute, and simmer for another 4-5 minutes. Add in coconut milk. If mixture is too thin, add in arrowroot starch to the lemon juice, then pour into mixture.
10.Season with salt as needed, and once mixture is thick, serve immediately with fresh basil.