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Slow Cooker Chicken Tikka Masala Recipe

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4.7 from 122 reviews

This Slow Cooker Chicken Tikka Masala is a rich and flavorful Indian-inspired dish featuring tender chicken thighs simmered in a creamy, spiced tomato sauce. Perfect for an effortless meal, the slow cooker melds aromatic spices, yogurt, and cream into a comforting curry served over fluffy rice.

Ingredients

Chicken Marinade

  • 2 pounds chicken thighs
  • 1 cup plain yogurt
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper

Cooking Base

  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can crushed tomatoes (about 14 ounces)
  • 1 cup heavy cream

Serving

  • 4 cups cooked rice, for serving

Instructions

  1. Prepare the Marinade: In a large bowl, combine the plain yogurt, garam masala, ground cumin, ground coriander, turmeric, and cayenne pepper thoroughly. Add the chicken thighs and coat them evenly with the spiced yogurt mixture to infuse the meat with deep flavors.
  2. Transfer to Slow Cooker: Place the marinated chicken along with all the marinade into the slow cooker basin.
  3. Add Aromatics and Tomatoes: Add the chopped onion, minced garlic, grated ginger, and crushed tomatoes to the slow cooker with the chicken. Stir gently to mix all ingredients well without disturbing the chicken too much.
  4. Cook the Chicken: Cover the slow cooker and cook the mixture on low heat for 6 to 8 hours or on high heat for 4 hours, until the chicken is tender and fully cooked through while the sauce thickens and spices meld together.
  5. Finish the Sauce: About 10 minutes before serving, stir in the heavy cream to create a rich, creamy texture. Adjust seasoning if necessary.
  6. Serve: Spoon the chicken tikka masala over freshly cooked rice and enjoy a warm, comforting meal.

Notes

  • For a lighter alternative, replace heavy cream with coconut milk or Greek yogurt.
  • Use boneless, skinless chicken thighs for the best tenderness and flavor absorption.
  • If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce liquid.
  • Adjust cayenne pepper to control the heat level based on your spice preference.
  • Can be prepared a day ahead and tastes even better after resting overnight.

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