Description
This Slow Cooker Chicken Tikka Masala is a flavorful and comforting Indian-inspired dish made easy with a hands-off slow cooking method. Tender chicken thighs marinated in a fragrant blend of spices, yogurt, and tomato puree, then slow cooked to perfection before being enriched with creamy sauce. Perfect for busy days, it delivers authentic taste with minimal effort.
Ingredients
Marinade and Chicken
- 5 boneless, skinless chicken thighs, cut into 1 ½-inch cubes
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 29 ounce (822 ml) can of tomato puree
- 1 ½ cups (368 g) 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 fresh ground black pepper
- 1–3 teaspoons cayenne pepper, depending on heat preference
Cooking and Finishing
- 2 bay leaves
- 1 cup (237 ml) heavy cream
- 3 tablespoons cornstarch
- Lemon juice from half a small lemon
- Chopped parsley or cilantro, for topping
Instructions
- Prepare the Marinade: In a large bowl, combine chicken, diced onion, minced garlic, minced ginger, tomato puree, plain yogurt, olive oil, garam masala, turmeric powder, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper. Stir thoroughly to ensure the chicken pieces are evenly coated with the spice mixture.
- Marinate the Chicken: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or preferably overnight to allow the flavors to deeply penetrate the chicken.
- Set up the Slow Cooker: Transfer the marinated chicken mixture into the slow cooker insert. Add the two bay leaves for additional aromatic flavor.
- Slow Cook the Chicken: Cover and cook on low for 4 hours or on high for 2 hours, stirring occasionally if possible to prevent sticking and promote even cooking.
- Prepare the Cream Mixture: In a medium bowl, whisk together heavy cream and cornstarch until smooth and combined.
- Thicken the Sauce: Pour the cream-cornstarch mixture into the slow cooker and gently stir into the chicken and sauce. Continue cooking for an additional 20 minutes to thicken the curry sauce.
- Finish with Lemon Juice: Squeeze the juice of half a small lemon over the cooked chicken tikka masala, stirring gently to incorporate the fresh acidity.
- Serve: Remove bay leaves and serve the curry hot, garnished with chopped parsley or cilantro, over a bed of white or brown rice.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For a spicier dish, use the full 3 teaspoons of cayenne pepper or adjust to taste.
- Marinating overnight enhances flavor and tenderness but 2 hours is sufficient for a quicker meal.
- You can substitute coconut cream for heavy cream to make it dairy-free.
- Serve with naan or roti as an alternative to rice for a more traditional pairing.
- Leftovers can also be frozen for up to 3 months; thaw fully before reheating.
