Slow Cooker Chicken Tikka Masala
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
4 servings
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Calories
454 kcal
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Course
Main Course
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Cuisine
Indian
Slow Cooker Chicken Tikka Masala
Description
The Slow Cooker Chicken Tikka Masala recipe prepares tender chicken thighs in a rich and fragrant sauce. After searing the chicken for a browned exterior, the pieces combine with a cooked mixture of onion, serrano pepper, tomato paste, and warming spices like garam masala and turmeric. Tomato sauce and a tempered yogurt element finish the sauce, lending creaminess and a subtle tang without curdling. The slow cooking process allows the chicken to absorb the flavors fully and become tender.
Flavors develop gradually, resulting in a balanced curry with notes of spice and a smooth texture. The inclusion of fresh cilantro at the end adds a fresh herbal accent. This dish can be served alongside rice or flatbread to soak up the sauce.
The recipe includes tips to temper the yogurt by mixing it with hot sauce before adding it back to the slow cooker, preventing curdling. Searing the chicken at the beginning adds depth and color. Using plain whole-fat yogurt provides richness and helps thicken the sauce gently.
Ingredients
- 2 lbs chicken thighs boneless, skinless
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp vegetable oil
- 1 medium yellow onion minced
- 1 Serrano pepper seeded and minced
- 2 Tbsp tomato paste
- 1 Tbsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp Turmeric ground
- 1/4 tsp cumin ground
- 1 - 2 tsp granulated sugar
- 1 Tbsp ginger grated, fresh
- 3 cloves garlic minced
- 15 oz tomato sauce canned
- 3/4 cup PLAIN yogurt not greek, whole-fat
- 2 Tbsp cilantro minced, fresh
Instructions
- Heat oil in a large skillet over MED HIGH heat. Season chicken thighs with salt and pepper, then add to the skillet once hot. Sear chicken 2-3 minutes per side, until very browned. Remove to a cutting board and slice into 1 inch pieces.
- Add onion, serrano, tomato paste, garam masala, tumeric, smoked paprika, cumin and sugar to same skillet over MED HIGH heat. Cook 3-4 minutes, until onion is soft and slightly browned at the edges.
- Stir in garlic and ginger and cook another 30 seconds or so. Add 1/4 cup of water or chicken broth to scrape up any browned bits in the skillet.
- Transfer skillet contents to bottom of slow cooker. Top with diced chicken and tomato sauce, stirring well to combine.
- Cover and cook on LOW 3 hours.
- After 3 hours, remove 1/2 cup of sauce from the slow cooker and slowly pour it into the yogurt, while whisking quickly. This tempers the yogurt so it doesn't curdle.
- Stir all yogurt into the slow cooker and let sit, covered, for 5 minutes. Stir in cilantro and serve.
Notes
- Tempering yogurt before adding prevents curdling and keeps the sauce creamy.
- Sear chicken pieces before slow cooking to enhance flavor and color.
- Fresh cilantro is stirred in just before serving to retain its bright flavor.
- This recipe is adapted for both slow cooker and Instant Pot cooking methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 48g | 96% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 221mg | 74% |
| Sodium | 1136mg | 47% |
| Potassium | 1109mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 13mg | 14% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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