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Slow Cooker Chicken Tikka Masala Recipe

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3.9 from 6 reviews

A rich and creamy Slow Cooker Chicken Tikka Masala featuring tender chicken thighs simmered in a fragrant blend of spices, tomato puree, Greek yogurt, and cream. This easy make-ahead recipe yields a deliciously saucy Indian classic perfect for serving with basmati rice and garnished with fresh cilantro.

Ingredients

Chicken and Marinade

  • 3 lbs chicken thighs, trimmed of excess fat, cut into 1 1/4-inch cubes
  • 1 small yellow onion, grated (scant 1/2 cup)
  • 1 Tbsp peeled and finely grated ginger
  • 1 Tbsp minced garlic

Spice Blend

  • 1 Tbsp ground cumin
  • 1 Tbsp mild Kashmiri chili powder
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp sugar
  • 1 tsp salt
  • 3/4 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Sauce and Garnishes

  • 2 cups canned tomato puree
  • 1/2 cup low fat plain Greek yogurt
  • 2/3 cup heavy cream
  • 4 tsp tapioca starch
  • 1 Tbsp dried fenugreek
  • Cayenne pepper, to taste (optional)
  • Cilantro, for serving

Instructions

  1. Prepare the spice blend: In a small mixing bowl, whisk together all the spices listed under the spice blend section until well combined. Set aside for later use.
  2. Combine chicken and aromatics: Place the chicken thighs, grated onion, minced garlic, and grated ginger into a 6 or 7 quart slow cooker. Sprinkle the prepared spice blend evenly over the ingredients and toss everything to coat the chicken thoroughly.
  3. Add tomato puree and yogurt: Pour in the tomato puree and Greek yogurt, then toss again to incorporate the sauce with the chicken and spices evenly.
  4. Cook the chicken: Cover the slow cooker and cook on low heat for 4 to 5 hours, or until the chicken is tender and cooked through.
  5. Thicken the sauce: In a liquid measuring cup, whisk together the heavy cream with tapioca starch until the starch is fully dissolved. Pour this mixture into the slow cooker along with the dried fenugreek. Gently stir everything to combine and allow the sauce to thicken.
  6. Final seasoning: Add cayenne pepper to taste if you desire extra heat and adjust seasoning by tasting and adding more salt if needed.
  7. Serve: Serve the chicken tikka masala hot, garnished with fresh cilantro and accompanied by basmati rice if desired.

Notes

  • You can substitute chicken breasts for thighs, but thighs will remain juicier and more flavorful.
  • Dried fenugreek adds authentic flavor; if unavailable, you can omit or use a small amount of fenugreek leaves.
  • The tapioca starch helps to thicken the sauce without altering flavor or texture significantly.
  • Adjust cayenne pepper based on your preferred spice level.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://lauracooks.com/slow-cooker-chicken-tikka-masala-recipe/