Easy Slow Cooker Tikka Masala
A delightful and creamy Indian classic, Chicken Tikka Masala, made effortlessly in a slow cooker. Tender chicken pieces are simmered in a rich tomato-based sauce infused with aromatic spices and finished with a touch of cream or yogurt for a velvety texture.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 cup plain whole milk yogurt
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp chili powder
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 can (15 oz) crushed tomatoes
- 0.5 cup chicken broth
- 0.5 cup heavy cream or full-fat coconut milk
- 0.25 cup fresh cilantro chopped
Instructions
- In a large bowl, combine the chicken pieces with yogurt, 1 tsp garam masala, turmeric, cumin, coriander, chili powder, grated ginger, and minced garlic. Stir well to coat the chicken. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Transfer the sautéed onion to the slow cooker.
- Add the marinated chicken mixture, crushed tomatoes, and chicken broth to the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the chicken is tender and cooked through.
- Stir in the heavy cream (or coconut milk) and the remaining 1 tsp garam masala. Heat through for another 15-20 minutes on LOW, uncovered, until the sauce is warmed and slightly thickened. Do not boil after adding cream.
- Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro before serving.
Notes
Serve your Slow Cooker Chicken Tikka Masala with warm naan bread or basmati rice to soak up all the delicious sauce. A sprinkle of fresh cilantro before serving adds a lovely fresh note. For a lighter version, use Greek yogurt instead of heavy cream or coconut milk for a dairy-free option. Adjust chili powder to your spice preference.