Slow Cooker Chicken Tikka Masala Recipe
This Slow Cooker Chicken Tikka Masala is a comforting and flavorful Indian-inspired dish that combines tender chicken thighs simmered in a rich, spiced tomato sauce with creamy yogurt and cream. Perfect for an easy weeknight meal, this recipe uses a slow cooker to develop deep flavors with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Scale
Spices and Aromatics
- 1 tablespoon canola oil
- 1 cup yellow onion, chopped
- 4 garlic cloves, minced or finely chopped
- 1 tablespoon freshly grated ginger
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 3 tablespoons tomato paste
Main Ingredients
- 2 pounds boneless and skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 1 15-ounce can tomato sauce
- 1/4 cup heavy whipping cream
Instructions
- Sauté Onions: Heat the canola oil in a 12-inch skillet over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they become translucent, approximately 4 minutes.
- Add Aromatics and Spices: Stir in the minced garlic and grated ginger, and cook for about 30 seconds until fragrant. Mix in the garam masala, chili powder, cumin, and turmeric. Then stir in the tomato paste and cook everything together for an additional minute to deepen the flavors. Remove the mixture from heat and transfer it into the slow cooker.
- Prepare Chicken: Add the cut chicken thighs to the slow cooker on top of the onion mixture. Sprinkle kosher salt and black pepper evenly over the chicken. Add the plain Greek yogurt and then pour in the can of tomato sauce. Gently mix everything to combine all ingredients thoroughly.
- Cook in Slow Cooker: Place the lid on the slow cooker and set it to High. Cook the chicken tikka masala for 3 hours to allow the flavors to meld and the chicken to become tender.
- Finish and Serve: After 3 hours, stir the tikka masala to thicken the sauce. Stir in the heavy whipping cream and allow it to heat through for a few minutes. Serve hot, optionally garnished with fresh cilantro, accompanied by rice and naan bread.
Notes
- Using chicken thighs keeps the dish tender and juicy compared to chicken breasts.
- Adjust chili powder to control the heat level to your preference.
- For a dairy-free version, substitute yogurt and cream with coconut yogurt and coconut cream.
- Garnish with fresh cilantro for an added burst of flavor and color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Chicken Tikka Masala, Slow Cooker Recipes, Indian Chicken Curry, Easy Chicken Curry, Slow Cooker Indian Dish
