Description
Slow Cooker Tikka Masala is a rich and creamy Indian-inspired chicken dish made with tender chicken thighs simmered in a fragrant blend of spices, tomato sauce, and yogurt. This slow-cooked recipe combines the warmth of garam masala, cumin, turmeric, and chili powder to create a flavorful, comforting meal perfect served with rice and naan.
Ingredients
Spices and Seasonings
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Produce
- 1 cup yellow onion, chopped
- 4 garlic cloves, minced or finely chopped
- 1 tablespoon freshly grated ginger
Proteins & Dairy
- 2 pounds boneless and skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain Greek yogurt
- 1/4 cup heavy whipping cream
Pantry Items
- 1 tablespoon canola oil
- 3 tablespoons tomato paste
- 1 (15-ounce) can tomato sauce
Instructions
- Sauté Onions: Heat the canola oil in a 12-inch skillet over medium-high heat. Add the chopped yellow onions and cook until they become translucent, about 4 minutes, stirring occasionally to prevent burning.
- Add Aromatics and Spices: Stir in the minced garlic and freshly grated ginger, cooking for about 30 seconds until fragrant. Mix in garam masala, chili powder, cumin, and turmeric, then add the tomato paste and cook for an additional 1 minute to develop the flavors. Remove the skillet from heat.
- Transfer to Slow Cooker: Pour the cooked onion and spice mixture into the crockpot. Add the chicken pieces, then sprinkle kosher salt and black pepper evenly over the chicken. Mix in the plain Greek yogurt, followed by the tomato sauce, and combine all ingredients thoroughly.
- Slow Cook the Chicken: Secure the lid on the crockpot, set it to High heat, and cook for 3 hours, allowing the chicken to become tender and the flavors to meld beautifully.
- Finish and Serve: After 3 hours, stir the tikka masala to blend and thicken the sauce. Stir in the heavy whipping cream and let it heat through for a few minutes. Serve hot, garnished with fresh cilantro if desired, accompanied by rice and naan bread for a complete meal.
Notes
- Using chicken thighs provides juicier, more flavorful meat compared to chicken breasts.
- If you prefer a milder curry, reduce the chili powder to 1/2 teaspoon.
- For a dairy-free version, substitute Greek yogurt and heavy cream with coconut yogurt and coconut cream, respectively.
- Garnishing with fresh cilantro adds a bright, fresh contrast to the rich sauce.
- Can be prepared a day in advance; flavors improve after resting in the refrigerator overnight.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
