Slow Cooker Chicken Tikka Masala Recipe
This Slow Cooker Chicken Tikka Masala is a rich and creamy Indian-inspired dish featuring tender chicken thighs marinated in yogurt and spices, then slow-cooked in a flavorful tomato-based sauce. Perfect for an easy weeknight meal or entertaining, it offers the bold tastes of garam masala, cumin, turmeric, and cinnamon complemented by a creamy finish with heavy cream and a hint of lemon.
- Prep Time: 15 minutes (plus 2 hours to overnight marinating)
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes (plus marinating time)
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Chicken and Marinade
- 5 boneless, skinless chicken thighs, cut into 1½-inch cubes
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 29 ounce can tomato puree
- 1½ cups plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons garam masala
- 1 teaspoon turmeric powder
- 1 tablespoon cumin
- ½ tablespoon sweet paprika
- 2 teaspoons salt (or to taste)
- ¾ teaspoon cinnamon
- ¾ teaspoon freshly ground black pepper
- 1-3 teaspoons cayenne pepper (depending on heat preference)
Cooking and Finishing
- 2 bay leaves
- 1 cup heavy cream
- 3 tablespoons cornstarch
- Juice of half a small lemon
- Chopped parsley or cilantro (for topping)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken cubes, diced onion, minced garlic and ginger, tomato puree, plain yogurt, olive oil, garam masala, turmeric, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper. Stir well with a spatula to ensure the chicken is thoroughly coated with the marinade.
- Refrigerate: Cover the bowl and place it in the refrigerator for at least two hours or ideally overnight to allow the flavors to meld and the chicken to tenderize.
- Prepare slow cooker: Transfer the marinated chicken mixture into the slow cooker insert, add the two bay leaves for added aroma and flavor.
- Cook the chicken: Cover the slow cooker and cook on low heat for 4 hours, or alternatively, cook on high for 2 hours until the chicken is fully cooked and tender.
- Thicken the sauce: In a medium bowl, whisk together the heavy cream and cornstarch until smooth. Pour this cream mixture into the slow cooker and gently stir to combine. Cook for an additional 20 minutes to allow the sauce to thicken beautifully.
- Add finishing touches: Squeeze the juice of half a small lemon over the curry and stir to incorporate the fresh citrus flavor.
- Serve: Spoon the Chicken Tikka Masala over a bed of white or brown rice. Garnish with chopped parsley or cilantro for a fresh, vibrant touch.
- Store leftovers: Place any remaining curry in an airtight container and refrigerate for up to 5 days, ensuring you reheat thoroughly before serving again.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- You can adjust the cayenne pepper quantity to suit your preferred spice level.
- Using chicken thighs instead of breasts keeps the dish moist and flavorful.
- The cornstarch and cream mixture helps create a luscious, thick sauce.
- Serve with naan bread or steamed vegetables for a complete meal.
- Leftovers can also be frozen for up to 3 months.
