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Slow Cooker Chicken Tikka Masala Recipe

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4.3 from 219 reviews

This Slow Cooker Chicken Tikka Masala recipe offers a rich, flavorful dish featuring tender chicken thighs simmered in a creamy tomato and yogurt sauce infused with traditional Indian spices. Perfect for an easy and comforting meal ready in under three hours, it pairs beautifully with basmati rice or naan bread.

  • Total Time: 2 hours 45 minutes
  • Yield: 7 servings

Ingredients

Marinade & Sauce

  • 1 1/2 cups whole plain yogurt (divided, use 1/2 cup plus 1 cup reserved)
  • 12 ounces tomato paste
  • 8 cloves garlic, minced
  • 1 medium onion, diced
  • 3 tablespoons olive oil
  • 3 tablespoons garam masala
  • 2 tablespoons fresh ginger, peeled and grated
  • 2 tablespoons ground cumin
  • 1 tablespoon sugar
  • 2 teaspoons ground cinnamon
  • 2-3 teaspoons ground chili powder
  • 2 teaspoons ground coriander
  • 2 teaspoons table salt
  • 1 teaspoon ground turmeric

Protein

  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

Garnish

  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Prepare the base mixture: Reserve 1 cup of the whole plain yogurt and set it aside for later. In the slow cooker, combine the remaining 1 1/2 cups of yogurt with the tomato paste, minced garlic, diced onion, olive oil, garam masala, grated ginger, ground cumin, sugar, ground cinnamon, chili powder, ground coriander, salt, and ground turmeric. Stir well until all ingredients are thoroughly mixed to create a flavorful sauce base.
  2. Prepare the chicken: Pat dry the chicken thigh pieces thoroughly using paper towels to remove any excess moisture, which helps to ensure better cooking and prevents excess liquid in the slow cooker.
  3. Add the chicken to the slow cooker: Place the dried chicken pieces into the slow cooker on top of the prepared sauce mixture, evenly distributing them so they are covered by the sauce.
  4. Cook the chicken: Cover the slow cooker and set it to cook on the low setting for 2 1/2 to 3 hours. This slow cooking method allows the chicken to become tender and absorb the rich flavors of the spices and sauce.
  5. Finish the dish: Once cooked, gently stir in the reserved 1 cup of yogurt and the freshly chopped cilantro to enrich the sauce with creaminess and freshness. Mix carefully to combine without breaking up the chicken too much.
  6. Serve: Serve the chicken tikka masala hot over cooked basmati rice. It also pairs wonderfully with warm naan bread to soak up the delicious sauce.

Notes

  • Patting the chicken dry ensures better texture and reduces excess liquid in the slow cooker.
  • The chili powder amount can be adjusted to suit your preferred spice level.
  • Using boneless, skinless chicken thighs keeps the meat tender and juicy.
  • For a richer flavor, marinate the chicken in some of the yogurt and spices overnight before cooking.
  • This recipe can be doubled or halved depending on your serving needs, adjusting the slow cooker capacity accordingly.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Serve with basmati rice for a traditional pairing or naan bread to scoop up the sauce.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian
  • Diet: Halal

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