Slow Cooker Chicken Tikka Masala Recipe

ByJames Level

Creating comforting recipes for the table is something I absolutely love to do. One of my all-time favorite recipes to create is Slow Cooker Chicken Tikka Masala.

The recipe calls for 1.5 pounds of boneless, skinless chicken thighs, which keeps the dish juicy and full of flavor throughout the long, slow cook in the crockpot. By the time the chicken is done cooking, it has been marinated for so long in the spices and yogurt that it almost seems to have been cooked twice.

And then, of course, there is the sauce. The rich tomato sauce paired with tangy plain yogurt creates a creamy base that beautifully absorbs the spices.

For my main spice blend, I use garam masala, ground cumin, and paprika, each contributing its unique taste. Garam masala is a blend in itself, and it adds a delicious depth.

I like to touch the dish with ground turmeric and ground coriander, which add their own earthy, slightly sweet undertones. Finally, I stir in a little cayenne pepper for heat.

This dish is stuffed with protein from chicken and yogurt, and the spices are rich in antioxidants and have anti-inflammatory properties. A bright squeeze of lemon juice really makes the sauce pop, while a generous dollop of heavy cream or coconut milk gives it a luxurious texture.

Fresh cilantro is the perfect garnish here, and when served over plush basmati rice, this meal hits all the notes of a complete and satisfying dinner.

Ingredients photo for Slow Cooker Chicken Tikka Masala Recipe

Ingredients

Ingredients photo for Slow Cooker Chicken Tikka Masala Recipe

Chicken Thighs:
A wonderful protein source, tender and full of flavor when cooked slowly.

Onion:
Contributes a bittersweet foundation to the dish and supplies fiber constituents.

Garlic:
Improves taste with a sharp, potent punch; supplies vitamins and antioxidants.

Ginger:
Delivers a pungent, zesty scent; recognized for being helpful against inflammation.

Tomato Sauce:
Provides tartness and sweetness; replete with vitamin C and lycopene.

Yogurt:
Provides creaminess and tang; excellent source of probiotics and calcium.

Garam Masala:
A spice mix that warms and lends depth and richness to the dish.

Heavy Cream/Coconut Milk:
Richness; balances spices with a smooth finish.

Ingredient Quantities

  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1 large onion, diced

  • 4 cloves garlic, minced

  • 2 tablespoons fresh ginger, minced

  • 1 can (14 ounces) tomato sauce

  • 1 cup plain yogurt

  • 1 tablespoon lemon juice

  • 2 tablespoons garam masala

  • 2 teaspoons ground cumin

  • 2 teaspoons paprika

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon salt

  • 1 teaspoon cayenne pepper

  • 1/2 cup heavy cream or coconut milk

  • Fresh cilantro, chopped (for garnish)

  • Cooked basmati rice (for serving)

Instructions

1. In a slow cooker, combine the pieces of chicken, the onion that has been diced, the garlic that has been minced, and the ginger that has been minced.

2. Stir the tomato sauce, yogurt, and lemon juice into the slow cooker to coat the chicken evenly in the mixture.

3. Add the garam masala, ground cumin, paprika, ground turmeric, ground coriander, salt, and cayenne pepper. Stir again to amalgamate the spices with the sauce and chicken.

4. Put the lid on the slow cooker and cook on low heat for about 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is tender and done.

5. Pour the heavy cream or coconut milk into the slow cooker about 30 minutes before you are ready to serve. Stir to blend, and let the sauce get creamy and enriched before you serve it.

6. Sample the sauce, and if necessary, adjust the seasoning. Add more salt or spices to achieve the flavor you desire.

7. When the sauce is united well and heated completely, turn the slow cooker to off.

8. Place the Chicken Tikka Masala atop a mound of freshly prepared basmati rice.

9. Add flavor and color to each serving by garnishing it with freshly chopped cilantro.

10. Savor the rich and aromatic Slow Cooker Chicken Tikka Masala!

Equipment Needed

1. Slow cooker 2. Cutting board 3. Chef’s knife 4. Measuring cups 5. Measuring spoons 6. Mixing spoon 7. Serving spoon 8. Ladle 9. Bowl for garnishing 10. Serving plates/bowls for rice and chicken

FAQ

  • Q: Can I use chicken breasts instead of thighs?You can, of course, use chicken breasts instead. But thighs tend to stay more tender and juicy in slow-cooked recipes.

  • Q: Can I make this recipe dairy-free?Yes, you can substitute the yogurt with a non-dairy variety and the heavy cream with coconut milk.

  • Q: Is it necessary to brown the chicken before adding it to the slow cooker?A: Browning is not necessary, but it can boost the taste. If you opt to brown, do it before beginning the process in the slow cooker.

  • Q: How spicy is this dish?Cayenne pepper adds some heat; adjust the amount if you want this dish to be milder or spicier.

  • Q: Can I prepare this in advance?Q: Can you prep ingredients the night before?

  • Q: How long should I cook it in the slow cooker?Prepare the chicken by slow cooking it on low for 6-8 hours or on high for 3-4 hours until the meat is tender and thoroughly cooked.

Substitutions and Variations

Boneless, skinless chicken breasts can take the place of chicken thighs for a leaner option.
Greek yogurt can take the place of plain yogurt in equal measure for a thicker consistency.
You can use half-and-half instead of heavy cream or coconut milk for a lighter version.
If preferred, parsley can be used as a substitute for cilantro.
You can substitute jasmine rice for basmati rice, and for a slightly different flavor profile, you can use jasmine rice.