Slow Cooker Chicken Tikka Masala (Print Version)
Tender chicken in a rich, creamy tomato sauce infused with Indian spices, made effortlessly in a slow cooker for a comforting meal.
# What You'll Need:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons garam masala
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 0.5 teaspoon ground black pepper
→ Sauce
10 - 2 tablespoons vegetable oil
11 - 1 large onion, finely chopped
12 - 4 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 2 teaspoons ground coriander
15 - 1 teaspoon ground cumin
16 - 1 teaspoon chili powder
17 - 1 (28 ounce) can crushed tomatoes
18 - 0.5 cup heavy cream
19 - 2 tablespoons tomato paste
20 - 1 tablespoon brown sugar
21 - Salt, to taste
→ To Finish
22 - 0.25 cup fresh cilantro leaves, chopped (optional)
23 - Cooked basmati rice, for serving
# How-To Steps:
01 - In a spacious mixing bowl, thoroughly combine all the listed marinade ingredients. Add the chicken pieces and toss meticulously to ensure every piece is evenly coated. Cover the bowl and refrigerate for a minimum of 1 hour; for optimal flavor development, marinate overnight.
02 - Heat the vegetable oil in a skillet over medium heat. Introduce the finely chopped onions and sauté them until they achieve a soft and golden translucent appearance, typically around 5 minutes. Incorporate the minced garlic and grated ginger, continuing to cook for an additional minute until the fragrance is pronounced.
03 - Stir the ground coriander, ground cumin, and chili powder into the skillet with the aromatics. Cook for approximately 1 minute, allowing the spices to become fragrant.
04 - Carefully transfer the sautéed onion and spice mixture from the skillet into your slow cooker. Add the marinated chicken, including any residual marinade, along with the crushed tomatoes, tomato paste, and brown sugar. Stir all components thoroughly to achieve a well-combined mixture.
05 - Securely cover the slow cooker and cook on the LOW setting for 6 hours, or if time is a constraint, utilize the HIGH setting for 3 hours, until the chicken reaches a remarkably tender consistency.
06 - Once the chicken is cooked, gently stir in the heavy cream and meticulously adjust the seasoning with salt to align with your personal taste preference. Continue to cook, uncovered, on the HIGH setting for an additional 15 minutes to allow the sauce to thicken slightly.
07 - Serve the chicken tikka masala immediately, piping hot, over a bed of freshly prepared basmati rice. Garnish generously with chopped fresh cilantro leaves, if desired, for an added layer of freshness.
# Expert Tips:
01 -
- It's surprisingly easy, letting you come home to dinner already made without any last-minute rush.
- The flavors are so much deeper than you'd expect from a 'set it and forget it' meal, making it taste like you fussed for hours.
02 -
- Don't skimp on the marinating time — even an hour makes a difference, but overnight transforms the chicken completely and is worth the planning.
- Browning the onions and blooming the spices in a skillet before slow cooking adds an incredible depth of flavor that's easily missed but truly essential for a rich sauce.
03 -
- For an even richer and smoother sauce, blend half of the finished sauce (after cooking but before adding the chicken back in if you removed it) with an immersion blender before stirring in the cream.
- If you like a little extra fresh kick, a finely diced green chili added with the ginger and garlic will do the trick nicely without overwhelming the dish.