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Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala
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Slow Cooker Chicken Tikka Masala is an effortlessly delicious Indian-inspired dish featuring tender chicken thighs simmered slowly in a creamy, spiced tomato sauce. Perfect for busy nights, this recipe melds warm spices, rich flavors, and a luscious finish, delivering comforting homemade Indian cuisine with minimal hands-on time.

Ingredients

Scale

Chicken and Marinade

  • 1.5 pounds boneless chicken thighs, cut into chunks
  • 1 cup Greek yogurt
  • 1 ½ tablespoons garlic-ginger paste
  • 1 tablespoon lemon juice
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Sauce and Cooking

  • 1 large onion, finely chopped
  • 1 ½ cups canned tomato sauce
  • 1 tablespoon garlic-ginger paste (additional)
  • 1 teaspoon garam masala (additional)
  • 1 teaspoon ground cumin (additional)
  • 1 teaspoon ground coriander (additional)
  • ½ teaspoon turmeric (additional)
  • Salt and pepper, to taste
  • ½ to ¾ cup heavy cream or coconut milk

Garnish

  • 2 tablespoons fresh cilantro leaves, chopped
  • Lemon wedges (optional)

Instructions

  1. Prepare the Marinade: In a bowl, combine 1 cup Greek yogurt, 1 ½ tablespoons garlic-ginger paste, 1 tablespoon lemon juice, 1 tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, salt, and pepper. Toss the chicken thigh pieces in this mixture until well coated. Cover and refrigerate for at least 30 minutes, preferably overnight, to let the flavors fully develop.
  2. Sauté the Onions and Spices: Optional but recommended—heat a skillet over medium heat with a little oil. Sauté the finely chopped onion until translucent and soft, about 5-7 minutes. Add 1 tablespoon garlic-ginger paste and sauté for another minute to release aromas. This step deepens the flavor before slow cooking.
  3. Combine Ingredients in Slow Cooker: Place the marinated chicken and sautéed onions into the slow cooker. Add 1 ½ cups canned tomato sauce, and the additional garam masala, cumin, coriander, turmeric, salt, and pepper. Stir everything well to combine all flavors evenly.
  4. Slow Cook: Cover and cook on low heat for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the sauce has thickened and infused with the spices.
  5. Finish with Cream: Just before serving, stir in ½ to ¾ cup heavy cream or coconut milk to enrich the sauce, mellow the spices, and create a smooth, luscious texture.

Notes

  • Marinate chicken overnight for deeper flavor absorption.
  • Brown chicken pieces before slow cooking for added texture and juiciness.
  • If the sauce is too thick, add a bit of water or broth to adjust consistency during cooking.
  • Don’t skip adding cream or coconut milk at the end to smooth out the sauce and balance spices.
  • Use fresh ground spices for the best aroma and flavor.
  • To make it spicier, add chili powder, cayenne, or fresh chilies during cooking.
  • For a dairy-free version, substitute cream with coconut milk and yogurt with a dairy-free alternative.
  • Chicken breasts can be swapped for thighs, but monitor cooking time closely to avoid dryness.
  • Leftovers keep well refrigerated for 3-4 days and freeze up to 3 months.

Nutrition

Keywords: chicken tikka masala, slow cooker Indian recipes, creamy chicken curry, easy Indian dinner, slow cooker chicken, gluten free Indian food

Find it online: https://ninagourmet.com/slow-cooker-chicken-tikka-masala/