Slow Cooker Chicken Tikka Masala
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 mins
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Total Time
19 mins
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Servings
6 serv
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Calories
555 kcal
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Course
Main Course
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Cuisine
Indian
Slow Cooker Chicken Tikka Masala
Description
The recipe uses a spice blend including garlic powder, onion powder, turmeric, garam masala, curry powder, coriander, cumin, paprika, and ginger powder mixed with kosher salt. Chicken breast pieces are coated in this mixture, then added to the slow cooker along with chopped onion, fresh grated ginger, diced tomato, tomato paste, and tomato sauce. Cooking on low or high heat for several hours allows the chicken to absorb the spice flavors and become tender.
The addition of heavy cream at the end softens the spices and adds richness, creating a smooth, creamy sauce typical of tikka masala. The fresh cilantro garnish provides a bright, herbaceous contrast. The dish combines warmth from the spices with the acidity of tomato and the creaminess from dairy.
This curry is served best over rice to balance the sauce and make a complete meal. The slow cooker method offers convenience and gradual flavor development. For freezing, the cream should be added after thawing and reheating, preserving the texture.
Chicken thighs can be used instead of breast if preferred. Marinating the seasoned chicken with Greek yogurt before cooking can enhance tenderness and flavor but is optional, as the slow cooker method itself produces tender results.
Ingredients
- 2 pounds chicken breast cubed into 2-inch pieces, skinless, boneless
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Turmeric ground
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 2 teaspoons ground coriander
- 2 teaspoons cumin ground
- 1 teaspoon ginger ground, root
- 2 teaspoons paprika
- 1 tablespoon kosher salt
- 2 teaspoons ginger finely grated, peeled, fresh
- 4 tablespoons tomato paste
- 2 oz tomato sauce canned
- 1 tomato diced, large
- 1 onion chopped, large
- 2 cups heavy cream
Garnish:
- cilantro chopped, fresh
Instructions
- Combine garlic powder, onion powder, ground turmeric, garam masala, curry powder, ground coriander, ground cumin, paprika, ground ginger root and salt in a small bowl, whisk to combine.
- Add cubed chicken to the spice bowl and mix well to coat the meat.
- Add the season chicken pieces to the slow cooker. Add the chopped onion, fresh ginger, diced tomato, tomato paste and tomato sauce. Stir well.
- Cover the slow cooker and cook for 4 hours on high or for 8 hours on low.
- Heat the heavy cream in the microwave for 1 minute on high, and stir into the chicken tikka masala. Taste and add more salt and paprika (for spiciness) if needed.
- Serve over rice garnished with fresh parsley or cilantro.
- If you want to freeze the chicken tikka masala, do so before stirring in the heavy cream. The cream can be mixed after thawing, while heating the chicken tikka masala in a sauce pan over medium heat. Chicken tikka masala can be frozen to up to 3 months.
Notes
- Chicken thighs can substitute chicken breast for a richer flavor and texture.
- Marinate the seasoned chicken with full-fat unflavored Greek yogurt for 4-6 hours to enhance softness and flavor, though this step is optional.
- Freeze the tikka masala before adding heavy cream; add cream after thawing when reheating to maintain sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serv
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 555kcal | 28% |
| Carbohydrates | 25g | 8% |
| Protein | 36g | 72% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 205mg | 68% |
| Sodium | 1460mg | 61% |
| Potassium | 902mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1880IU | 38% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 88mg | 9% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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