Slow Cooker Chicken Tikka Masala
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
6
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Course
Main Course
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Cuisine
Indian
Slow Cooker Chicken Tikka Masala
Description
This recipe combines chicken pieces with a sauce of diced onion, garlic, grated ginger, tomato puree, plain yogurt, olive oil, lemon juice, and spices including garam masala, cumin, paprika, cinnamon, black pepper, and optional cayenne pepper. The mixture is layered in a slow cooker and cooked on low for 5 to 6 hours, resulting in tender chicken infused with complex flavors. Adding heavy cream thickened with cornstarch before the final cooking phase enriches the sauce with a smooth texture and balances spices.
The dish is best served warm over long grain or basmati rice and topped with chopped cilantro to add freshness. The recipe’s spice level can be varied from mild to spicy by adjusting or omitting cayenne pepper according to taste. Slow cooking ensures the flavors develop deeply without requiring active preparation time.
For people who prefer less heat, the cayenne can be left out entirely. The included spice blend lends warmth and aroma characteristic of chicken tikka masala without overpowering the creamy tomato sauce base.
Ingredients
- 5 boneless , skinless chicken breasts, cut into 1 inch pieces (about 3 lbs)
- 1/2 yellow onion finely diced, large
- 4 cloves garlic , minced
- 2 Tbsp Freshly , finely grated ginger
- 1 (29 oz) can tomato puree brand recommendation: Contadina
- 1 1/2 cups PLAIN yogurt
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 Tbsp garam masala
- 1 Tbsp cumin
- 1/2 Tbsp paprika
- 2 tsp salt , or to taste
- 3/4 tsp cinnamon
- 3/4 tsp black pepper freshly ground
- 1-3 tsp cayenne pepper
- 2 bay leaf
- 1 cup heavy cream
- 1/2 tbsp cornstarch
- long grain white rice prepared, or basmati rice
- cilantro for serving, chopped
Instructions
- In a large mixing bowl combine chopped onions, minced garlic, grated ginger, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper.
- Stir until combine. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 5 to 6 hours (or high for 2 1/2 to 3 hours).
- In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and serve warm over rice and sprinkle with chopped cilantro.
Notes
- The amount of cayenne pepper can be adjusted from 1 to 3 teaspoons depending on desired heat level; omit it for milder taste.
User Reviews
Overall Rating
5
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