Looking for a delicious, hassle-free meal that will transport your taste buds straight to India? Dive into the world of aromatic spices and creamy goodness with our Sunday Slow Cooker Chicken and Cauliflower Tikka Masala! This mouthwatering dish is not only easy to prepare but also perfect for a cozy family dinner or a gathering with friends. With just 20 minutes of prep and a slow cooker doing the work, you can savor the rich flavors of tender chicken and vibrant cauliflower simmered in a luscious coconut milk sauce. Get ready to impress your loved ones with a dish that’s as comforting as it is exotic—let’s get cooking!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 head cauliflower, cut into florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk (14 oz)
- 2 tablespoons tikka masala paste
- Salt to taste
Instructions
- Begin by preparing your ingredients. Chop the onion, mince the garlic, and grate the ginger. Cut the cauliflower into bite-sized florets and set aside.
- In a large bowl, combine the boneless, skinless chicken thighs with the tikka masala paste. Make sure the chicken is well-coated with the paste for maximum flavor. Let it marinate for about 10-15 minutes if you have time.
- In the slow cooker, add the chopped onion, minced garlic, and grated ginger. Spread them evenly across the bottom of the cooker.
- Place the marinated chicken thighs on top of the onion mixture in the slow cooker.
- Next, add the cauliflower florets over the chicken. This will allow the cauliflower to absorb the flavors from the chicken and spices as they cook.
- Pour the can of coconut milk over the chicken and cauliflower, ensuring everything is well covered. This will create a rich and creamy sauce.
- Add salt to taste, keeping in mind that the tikka masala paste may already contain salt. Stir gently to combine all the ingredients without disturbing the layers too much.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking method will allow the flavors to meld beautifully and the chicken to become tender.
- After 6 hours of cooking, check the chicken for tenderness. It should be easily shredded with a fork. If it’s not tender enough, you can cook for an additional hour.
- Once the chicken is cooked to your liking, gently stir the mixture to combine the chicken, cauliflower, and sauce. Taste and adjust seasoning with additional salt if necessary.
- Serve the chicken and cauliflower tikka masala hot, garnished with fresh cilantro if desired. It pairs wonderfully with rice or naan for a complete meal.
Tips
- Marinate for Extra Flavor: If you have a bit of extra time, marinate the chicken thighs in the tikka masala paste for 30 minutes to an hour before cooking. This will deepen the flavors and make the chicken even more delicious.
- Customize Your Veggies: Feel free to add other vegetables like bell peppers or peas to the slow cooker for added nutrition and color. Just be sure to adjust cooking times as needed.
- Adjust the Heat: If you prefer a spicier dish, add a pinch of cayenne pepper or some chopped green chilies to the mix. For a milder version, stick to the tikka masala paste as is.
- Use Fresh Ingredients: Whenever possible, use fresh garlic and ginger instead of pre-minced versions. The freshness will enhance the overall flavor of your dish.
- Serve with the Right Sides: This tikka masala pairs beautifully with fluffy basmati rice or warm naan bread. Consider garnishing with fresh cilantro and a squeeze of lime for a burst of freshness.
- Leftover Magic: If you have leftovers, they make for a fantastic lunch the next day! Simply reheat and enjoy the flavors even more as they meld together overnight.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 120mg
