Slow Cooker Chicken Tikka Masala
Slow cooker chicken tikka masala simmered in a rich, spiced tomato sauce. An effortless way to enjoy bold, restaurant-style flavor at home.
Ingredients
- Chicken: 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces (breasts work too, but thighs stay juicier).
- Yogurt: 1/2 cup plain whole-milk yogurt (for marinating; Greek or regular).
- Tomato base: 1 (15-ounce) can tomato sauce or crushed tomatoes.
- Cream: 1/2 to 3/4 cup heavy cream or full-fat coconut milk.
- Onion: 1 large yellow onion, finely chopped.
- Garlic and ginger: 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated.
- Butter or ghee: 2 tablespoons for richness (optional but recommended).
- Spices: 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika (sweet)
- ½ to 1 teaspoon cayenne or red chili powder (adjust to taste)
- 1 teaspoon turmeric
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- Lemon juice: 1 tablespoon, for brightness.
- Sugar or honey: 1 to 2 teaspoons, to balance acidity (optional but helpful).
- Fresh cilantro: Chopped, for garnish.
- Cooked basmati rice or naan: For serving.
Instructions
- Marinate the chicken: In a bowl, mix yogurt, 1 teaspoon garam masala, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon turmeric, 1/2 teaspoon salt, and half the garlic and ginger. Add chicken and toss to coat. Chill for at least 30 minutes, or up to 8 hours.
- Build the sauce in the slow cooker: Add onion, remaining garlic and ginger, tomato sauce, remaining spices, black pepper, and butter or ghee. Stir to combine.
- Add the chicken: Scrape the marinated chicken and any marinade into the slow cooker. Stir gently to coat.
- Cook low and slow: Cover and cook on Low for 5 to 6 hours, or on High for 2.5 to 3 hours, until the chicken is very tender.
- Finish the sauce: Stir in cream or coconut milk, lemon juice, and sugar or honey. Taste and adjust salt, heat, and acidity. If you want a thicker sauce, let it cook uncovered on High for 15 to 20 minutes.
- Serve: Spoon over basmati rice or with warm naan. Top with chopped cilantro.
- Optional stovetop boost: For an extra layer of flavor, briefly sear the marinated chicken in a hot skillet until lightly browned before adding to the slow cooker. Not essential, but it adds some smoky edges.
