Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into pieces
- 1 can (13.5 oz) coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons tikka masala spice blend
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Place chicken pieces in the crockpot.
- Add diced onion, garlic, ginger, tikka masala spice blend, cumin, paprika, salt, and pepper.
- Pour coconut milk over the ingredients and mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Garnish with fresh cilantro and serve over cooked rice.
Notes
- Adjust spice levels to taste for more or less heat.
- Use full-fat coconut milk for a richer sauce.
- Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 670 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 120 mg