Slow Cooker Chicken Tikka Masala (Printable)
Rich Indian-style chicken in creamy tomato sauce, slow-cooked for effortless flavor.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons ground coriander
06 - 1 teaspoon garam masala
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper
→ Sauce
11 - 2 tablespoons vegetable oil
12 - 1 large onion, finely chopped
13 - 4 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 2 teaspoons ground cumin
16 - 2 teaspoons garam masala
17 - 1 teaspoon ground coriander
18 - 1 teaspoon ground turmeric
19 - 1 teaspoon chili powder
20 - 1 can (14 oz) crushed tomatoes
21 - 1/2 cup chicken broth
22 - 1 teaspoon salt
→ To Finish
23 - 3/4 cup heavy cream
24 - 2 tablespoons fresh cilantro, chopped
# Directions:
01 - In a large bowl, combine the Greek yogurt, lemon juice, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon garam masala, 1 teaspoon turmeric, smoked paprika, 1 teaspoon salt, and black pepper. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
02 - Heat vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until soft and golden, approximately 5 minutes. Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add the 2 teaspoons cumin, 2 teaspoons garam masala, 1 teaspoon coriander, 1 teaspoon turmeric, and chili powder to the skillet. Cook for 1 minute, stirring constantly to toast the spices.
04 - Transfer the onion and spice mixture into the slow cooker. Add the marinated chicken along with any remaining marinade, the crushed tomatoes, chicken broth, and 1 teaspoon salt. Stir well to combine all ingredients.
05 - Cover the slow cooker and cook on low heat for 6 hours, or on high heat for 3 hours, until the chicken is tender and the sauce has thickened.
06 - Stir in the heavy cream and chopped cilantro. Cook uncovered on high heat for an additional 10 to 15 minutes to heat through and slightly thicken the sauce.
07 - Taste the dish and adjust seasoning with salt if necessary. Serve hot, garnished with additional fresh cilantro.
# Expert Tips:
01 -
- The slow cooker does almost all the work while you go about your day, yet the flavors taste like you spent hours tending a pot.
- Chicken thighs stay impossibly tender and absorb every bit of that creamy, spiced sauce.
- It's naturally gluten-free and comes together in under 20 minutes of actual hands-on time.
02 -
- Don't skip the marinade—I once tried rushing this step with raw chicken and the texture was tough and disappointing, even after six hours.
- If your sauce seems too thin at the end, you can leave it uncovered on high for longer, but if it's too thick, a splash of broth brings it back into balance.
03 -
- If you have a few minutes, dry-toast your whole spices in a skillet before grinding them—it unlocks flavors that pre-ground spices can't quite match.
- Taste the sauce before serving and don't be shy about adjusting salt or lemon juice; a small amount of acid can suddenly make everything taste cleaner and brighter.