Easy Slow Cooker Chicken Tikka Masala
This easy slow cooker chicken tikka masala is rich, creamy, aromatic, and wonderfully comforting.Tender chicken slowly cooks in a flavorful tomato and spice-based sauce.Garlic, ginger, cumin, coriander, garam masala, and paprika create a warm Indian-inspired flavor.The addition of cream at the end makes the sauce smooth and luxurious.It pairs beautifully with basmati rice, naan, roti, or pulao.It is an excellent make-ahead meal for busy families and relaxed weekend dinners.
Ingredients
For the Chicken
- 900 g boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces
- 1½ teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- ½ teaspoon chili powder, optional
- ½ cup plain Greek yogurt or thick plain yogurt
- 1 tablespoon lemon juice
For the Tikka Masala Sauce
- 2 tablespoons vegetable oil or melted butter
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder, or to taste
- 2 tablespoons tomato paste
- ½ cup heavy cream
- 2 tablespoons chopped fresh cilantro
For Serving
- Steamed basmati rice
- Warm naan or roti
- Fresh cilantro
- Lemon wedges
Instructions
Marinate the Chicken
- Place the chicken pieces in a large bowl. Add yogurt, lemon juice, salt, cumin, coriander, paprika, turmeric, garam masala, and chili powder. Mix thoroughly until every piece of chicken is coated.For the best flavor, cover and refrigerate for at least 30 minutes. If you have more time, marinate for 2–4 hours.
Prepare the Aromatics
- Add the garlic and ginger and cook for another minute. Stir in cumin, coriander, paprika, turmeric, garam masala, and chili powder. Cook briefly until fragrant.Heat the oil or butter in a skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
Transfer to the Slow Cooker
- Add the spiced onion mixture to the slow cooker. Pour in the crushed tomatoes, tomato paste, and chicken stock. Stir well to combine.Add the marinated chicken and gently mix everything together
Slow Cook
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, depending on your slow cooker and the size of the chicken pieces.Avoid lifting the lid repeatedly because this allows heat to escape and can increase cooking time.
Garnish and Serve
- Turn off the slow cooker and stir in fresh cilantro. Serve hot with basmati rice, naan, roti, or your favorite Indian side dishes.A squeeze of fresh lemon juice just before serving adds a pleasant brightness to the rich sauce.
Notes
- Chicken thighs: Boneless chicken thighs are ideal because they remain tender and juicy during slow cooking.
- Chicken breasts: Breasts can be used, but take care not to overcook them.
- Cream: Add cream toward the end rather than at the beginning for the best texture.
- Spice level: Adjust chili powder according to your preference.
- Yogurt: Thick Greek yogurt works particularly well for marinating.
- Tomatoes: Use good-quality crushed tomatoes for a richer sauce.
- Consistency: If the sauce is too thick, add a small amount of warm chicken stock.
- Leftovers: The flavors often become even better after resting overnight.