Indulge in the rich flavors of this gluten-free CrockPot Chicken Tikka Masala, where tender chicken pieces are simmered in a creamy coconut tomato sauce infused with aromatic Indian spices.
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 onion, diced. 3 cloves garlic, minced. 1-inch piece of ginger, grated. 1 can 14 oz diced tomatoes. 1 can 14 oz full-fat coconut milk. 1 tablespoon garam masala. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. Fresh cilantro, chopped, for garnish.
Instructions: Put diced onions, minced garlic, and grated ginger in a crockpot. Crack the tomatoes into small pieces and mix them with the coconut milk, garam masala, paprika, turmeric, salt, and pepper. Mix things together well. Add the chicken pieces to the crockpot mixture and make sure the sauce covers all of them evenly. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Check the seasoning and make any necessary changes before serving. Before serving, sprinkle with chopped fresh cilantro. Serve hot with naan or rice that doesn't contain gluten. Have fun!
Prep Time: 15 minutes
Cook Time: 240 minutes
Rikki Beran



















