Craving the rich, creamy goodness of chicken tikka masala but short on time? This slow cooker recipe is your answer!zabiha halal It delivers restaurant-worthy flavor with minimal effort, letting your slow cooker do the work while you go about your day. Paired with fluffy homemade naan bread, this dish is a complete and satisfying meal.

Slow Cooker Chicken Tikka Masala:

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder (adjust for spice preference)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes, undrained
• 1 cup plain yogurt (whole-milk yogurt preferred for richness)
• 1 tablespoon tomato paste
• 1 tablespoon honey
• 1/2 cup heavy cream (optional, for extra richness)
• Salt and freshly ground black pepper to taste
• Cilantro, chopped (for garnish)

Instructions:

1. In a large bowl, combine the chicken, onion, garlic, ginger, garam masala, cumin, turmeric, paprika, chili powder, and salt. Toss to coat the chicken evenly.
2. Transfer the mixture to your slow cooker. Add the crushed tomatoes, diced tomatoes, yogurt, tomato paste, and honey. Stir well to combine.
3. Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is cooked through and tender.
4. Once cooked, stir in the heavy cream (if using) and adjust seasonings with salt and pepper to taste. Let simmer for an additional 10 minutes to allow the flavors to meld.
5. Serve hot over cooked rice or naan bread, garnished with fresh cilantro.

Homemade Naan Bread (Optional):

This simple recipe lets you create fluffy naan bread to perfectly complement your chicken tikka masala.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 cup plain yogurt
• 1/4 cup warm milk
• Melted butter or ghee (for brushing)

Instructions:

1. In a large bowl, combine the flour, sugar, yeast, and salt. Whisk to combine.
2. In a separate bowl, whisk together the yogurt and warm milk. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
4. Divide the dough into 8 equal pieces. Roll each piece into a thin oval shape.
5. Heat a large skillet or griddle over medium heat. Brush one side of each naan bread with melted butter or ghee. Place the naan, buttered side down, on the hot skillet. Cook for 1-2 minutes, or until lightly browned. Flip the naan and cook for another 30 seconds, until puffed slightly.
6. Brush the cooked side with additional butter or ghee, and repeat with the remaining naan dough.

Tips:

• For a richer flavor in the chicken tikka masala, use bone-in, skin-on chicken thighs and remove the skin before serving.
• You can adjust the spice level of this recipe to your preference. Add more chili powder for a spicier kick or omit it completely for a milder version.
• If you don't have heavy cream, you can substitute with coconut milk for a slightly different flavor profile.
• Leftover chicken tikka masala can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and convenient slow cooker chicken tikka masala with homemade naan bread for a comforting and flavorful meal!