Servings
Font
Back
Slow Cooker Chicken Tikka Masala
5 from 30 votes

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala features boneless chicken breasts simmered in a spiced tomato and yogurt sauce with garlic, ginger, and an array of Indian spices. The slow cooking tenderizes the chicken and melds flavors, while finishing with cream creates a rich, balanced curry. This dish serves well over rice with fresh cilantro garnish and allows spice adjustment to suit preferences.

Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 6
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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. 
  2. 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).
  3. 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.