Slow Cooker Chicken Tikka Masala

Step 1

Heat oil in a large skillet over MED HIGH heat. Season chicken thighs with salt and pepper, then add to the skillet once hot. Sear chicken 2-3 minutes per side, until very browned. Remove to a cutting board and slice into 1 inch pieces.

Step 2

Add onion, serrano, tomato paste, garam masala, tumeric, smoked paprika, cumin and sugar to same skillet over MED HIGH heat. Cook 3-4 minutes, until onion is soft and slightly browned at the edges.

Step 3

Stir in garlic and ginger and cook another 30 seconds or so. Add 1/4 cup of water or chicken broth to scrape up any browned bits in the skillet.

Step 4

Transfer skillet contents to bottom of slow cooker. Top with diced chicken and tomato sauce, stirring well to combine.

Step 5

Cover and cook on LOW 3 hours.

Step 6

After 3 hours, remove 1/2 cup of sauce from the slow cooker and slowly pour it into the yogurt, while whisking quickly. This tempers the yogurt so it doesn't curdle.

Step 7

Stir all yogurt into the slow cooker and let sit, covered, for 5 minutes. Stir in cilantro and serve.

Step 8

Season chicken thighs with salt and pepper. Add vegetable oil to Instant Pot and select "Saute". When hot, add chicken and cook for a 2-3 minutes per side each side, until well browned. You don't want to overcrowd the pot, so you may need to do this in batches.

Step 9

Remove chicken to cutting board and cut into bite-sized pieces.

Step 10

Add onion, serrano, tomato paste, garam masala, tumeric, smoked paprika, cumin and sugar to Instant Pot. Cook 3-4 minutes, until onion is soft and slightly browned at the edges.

Step 11

Stir in garlic and ginger and cook another 30 seconds or so. Add chicken broth to scrape up any browned bits at the bottom of the pot. Browned bits on the bottom can result in a BURN notice from the Instant Pot.

Step 12

Return chicken pieces to the pot, along with tomato sauce. Stir slightly.

Step 13

Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 8 minutes.

Step 14

When finished cooking, carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid.

Step 15

Use a slotted spoon to remove chicken to a plate and cover to keep warm. Select "Saute".

Step 16

Add yogurt to a small mixing bowl. Ladle about 1/2 cup of the sauce from the Instant Pot and slowly pour it to the yogurt, while whisking quickly. This tempers the yogurt so it doesn't curdle.

Step 17

Stir the yogurt mixture into the Instant Pot and let simmer for several minutes, until thickened to your liking.

Step 18

Return chicken to the pot, along with minced cilantro. Stir and serve hot.