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Home Pulled chicken tikka masala

Multicooker Slow cooker Chicken Indian Comfort food Family Meal prep Spicy

Pulled chicken tikka masala is exactly the kind of dish where you want the kitchen to do most of the work. You set everything up, the multicooker takes over, and a few hours later you serve something that tastes like you stood next to it for hours. Want to make the dish even slower and with deeper flavor? Then a slow cooker also works excellently for this recipe. Together at the table, a big plate of basmati rice and this creamy sauce: that’s a moment to remember.

x_ckl_recipe_markerPulled chicken tikka masala A rich tikka masala with pulled chicken, made in the multicooker. Minimal effort, maximum deliciousness for the whole table. How to make pulled chicken tikka masala in the multicooker? Main course Indian 4 servings 15 min 2 hr 45 min

Mix the chicken thighs with the yogurt, garam masala, ground cumin, ground coriander, turmeric, smoked paprika, grated ginger and pressed garlic. Make sure all pieces are well coated and let the chicken marinate for at least 30 minutes (or overnight in the fridge for more flavor).
Set the multicooker to the sauté setting. Add a tablespoon of sunflower oil and brown the marinated chicken in batches on all sides until lightly browned. Remove the chicken from the pot and set aside.
In the same appliance, sauté the chopped onion until translucent, about 3 minutes. Add the tomato paste and stir for 1 minute. Then pour in the passata and coconut milk and stir everything well.
Return the browned chicken to the sauce. Close the lid and set the multicooker to the slow cook setting on low for 4 hours, or on high for 2 hours. The chicken will become so tender it falls apart on its own.
Take the chicken out and pull it apart with two forks. Put the pulled chicken back into the sauce and stir everything together. Taste and season further with salt and pepper.
Serve the pulled chicken tikka masala over basmati rice. Garnish with fresh coriander, a spoonful of Greek yogurt and, if desired, some sliced red chili for extra heat.

Multicooker Slow cooker Chicken Indian Comfort food Family Meal prep Spicy 700 g boneless, skinless chicken thighs 150 g full-fat yogurt 2 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric 2 tsp smoked paprika 2 cm fresh ginger, grated 3 cloves garlic, pressed 1 large onion, finely chopped 2 tbsp tomato paste 400 ml passata 200 ml coconut milk (full-fat can) 1 tbsp sunflower oil Salt and pepper to taste Fresh coriander, for garnish Greek yogurt, for garnish 500 g basmati rice, cooked according to package instructions Multicooker Grater Garlic press Two forks (for pulling) Cutting board Chef's knife Rice cooker or saucepan Slowcooker slow-cooker-1 Grater grater Garlic Press garlic-press Pressing & Grating pressing-and-grating GreenPan Multicooker / Omnicooker - 5.7 Liter - Stainless Steel - Ceramic Non-Stick Coating Green Pan ["Omnicooker"] GreenPan Slow Cooker - 6.0 Liter - Black - Ceramic Non-Stick Coating Green Pan ["Slowcooker"] Vegetarian Chili Sin Carne foodies-vegetarische-chili-sin-carne Pulled chicken uit de slowcooker foodies-slow-cooker-pulled-chicken Classic Draadjesvlees foodies-klassiek-draadjesvlees Pulled pork from the multicooker foodies-pulled-pork-slow-cooker

Recipe

Pulled chicken tikka masala

A rich tikka masala with pulled chicken, made in the multicooker. Minimal effort, maximum deliciousness for the whole table.

Course	Main course
Kitchen	Indian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	2 hr 45 min

Equipment

Multicooker
Grater
Garlic press
Two forks (for pulling)
Cutting board
Chef's knife
Rice cooker or saucepan

Ingredients

700 g boneless, skinless chicken thighs
150 g full-fat yogurt
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 tsp smoked paprika
2 cm fresh ginger, grated
3 cloves garlic, pressed
1 large onion, finely chopped
2 tbsp tomato paste
400 ml passata
200 ml coconut milk (full-fat can)
1 tbsp sunflower oil
Salt and pepper to taste
Fresh coriander, for garnish
Greek yogurt, for garnish
500 g basmati rice, cooked according to package instructions

How to make pulled chicken tikka masala in the multicooker?

Mix the chicken thighs with the yogurt, garam masala, ground cumin, ground coriander, turmeric, smoked paprika, grated ginger and pressed garlic. Make sure all pieces are well coated and let the chicken marinate for at least 30 minutes (or overnight in the fridge for more flavor).
Set the multicooker to the sauté setting. Add a tablespoon of sunflower oil and brown the marinated chicken in batches on all sides until lightly browned. Remove the chicken from the pot and set aside.
In the same appliance, sauté the chopped onion until translucent, about 3 minutes. Add the tomato paste and stir for 1 minute. Then pour in the passata and coconut milk and stir everything well.
Return the browned chicken to the sauce. Close the lid and set the multicooker to the slow cook setting on low for 4 hours, or on high for 2 hours. The chicken will become so tender it falls apart on its own.
Take the chicken out and pull it apart with two forks. Put the pulled chicken back into the sauce and stir everything together. Taste and season further with salt and pepper.
Serve the pulled chicken tikka masala over basmati rice. Garnish with fresh coriander, a spoonful of Greek yogurt and, if desired, some sliced red chili for extra heat.

Cooking mode Prevents your screen from going to sleep

This dish only gets better the next day. Feel free to make a large portion and store the rest in a sealed container in the fridge. Reheating is quick and it tastes at least as good, if not better. Exactly the kind of recipe where quality cooking doesn't have to take hours.

A multicooker is the kitchen appliance that truly makes a difference in your daily routine. Sautéing, slow cooking and steaming: all in one device, without stacks of dishes. Choose quality that lasts for years and pays itself back at your dinner table every night.

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