Slow Cooker Chicken Tikka Masala (Printable)
Succulent chicken in a creamy, spice-infused tomato sauce, slowly simmered to perfection for an authentic Indian flavor experience.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp garam masala
06 - 1 tsp ground turmeric
07 - 1 tsp smoked paprika
08 - 1 tsp salt
09 - 1/2 tsp ground black pepper
→ Sauce
10 - 2 tbsp vegetable oil
11 - 1 large onion, finely chopped
12 - 4 cloves garlic, minced
13 - 1 tbsp fresh ginger, grated
14 - 2 tsp ground coriander
15 - 1 tsp ground cumin
16 - 1 tsp chili powder
17 - 1 (28 oz) can crushed tomatoes
18 - 1/2 cup heavy cream
19 - 2 tbsp tomato paste
20 - 1 tbsp brown sugar
21 - Salt, to taste
→ To Finish
22 - 1/4 cup fresh cilantro leaves, chopped (optional)
23 - Cooked basmati rice, for serving
# How-To Steps:
01 - In a large bowl, combine all marinade ingredients. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
02 - Heat the oil in a skillet over medium heat. Add onions and sauté until soft and golden, about 5 minutes. Add garlic and ginger; cook for another minute.
03 - Stir in coriander, cumin, and chili powder, and cook for 1 minute until fragrant.
04 - Transfer onion mixture to the slow cooker. Add marinated chicken (with marinade), crushed tomatoes, tomato paste, and brown sugar. Stir to combine.
05 - Cover and cook on LOW for 6 hours, or HIGH for 3 hours, until chicken is tender.
06 - Stir in heavy cream and adjust salt to taste. Cook uncovered on HIGH for 15 minutes to thicken sauce.
07 - Serve hot over basmati rice, garnished with cilantro if desired.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while you live your life, returning you to a house that smells like a high-end Indian restaurant.
- The sauce develops an almost magical depth that beats takeout, and leftovers taste even better the next day as the spices meld overnight.
02 -
- Dont skip marinating the chicken—I once tried a shortcut version without it and missed that depth of flavor and tenderness that makes this dish special.
- The sauce might look thin when you first add the cream, but leaving it uncovered on high for those final 15 minutes creates the perfect consistency without any thickeners.
03 -
- For an even richer flavor, toast your spices in a dry pan before adding them to the marinade—a technique I learned from an Indian cooking class that elevates the entire dish.
- Keep a few tablespoons of the marinade separate before adding the chicken and stir it into the finished sauce at the end for a brighter, fresher spice flavor that balances the long-cooked notes.