Slow Cooked Chicken Tikka Masala
Servings Prep Time
4-6 servings 20minutes
Cook Time
Servings Prep Time
4-6 servings 20minutes
Cook Time
  • 2-3lbs boneless and skinless chicken breastcut in half
  • 1tsp vegetable oil
  • 1 yellow onionfinely diced
  • 1 jalapenofinely diced
  • 3 garlic clovesminced
  • 1 can crushed tomatoes28 oz
  • 1tbsp fresh gingerfinely minces or grated
  • 1tbsp fresh lemon juice
  • 1tbsp garam masala
  • 1tsp paprika
  • 1/2tsp cayenne pepper
  • 1/2tsp turmeric
  • 1/2tsp curry powder
  • 1/8tsp black pepper
  • 1/2tsp salt
  • 1 can coconut milkadded at the end of cooking
  1. Select SEAR/SAUTE – High – 10 minutes and press START.
  2. When preheated, add 1 tbsp of oil to the inner pot, and add the onions and jalapeno. Sauté for 5 minutes, stirring occasionally.
  3. Add the garlic and sauté for 1 minute. Press CANCEL.
  4. Add the crushed tomatoes, ginger, lemon juice and the remaining ingredients, except the coconut milk. Stir well.
  5. Secure the lid on the pot and set to VENT.
  6. Select SLOW COOK-Custom-High and set the time for 4 hours. Press START.
  7. When cooking time is complete, open the lid, remove the chicken and shred into large pieces.
  8. Add the coconut milk to the pot and select SAUTE – high for 10 minutes and press START.
  9. Bring to a boil and then simmer to reduce and thicken the sauce.
  10. When sauce reaches desired consistency, add the chicken back into the sauce and stir to coat.
  11. Serve with rice and enjoy!