Description
This Slow Cooker Chicken Tikka Masala is a bold and flavorful Indian-inspired dish made easy with minimal effort. Tender chicken thighs simmer in a rich and creamy tomato sauce infused with garam masala, ginger, garlic, and a medley of spices. Perfect for a comforting weeknight meal or special occasion, this recipe delivers authentic taste without complicated steps, using a slow cooker to develop deep, layered flavors.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken thighs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp vegetable oil
Sauce
- 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 ground turmeric
- 1/4 tsp ground cumin
- 1 – 2 tsp granulated sugar
- 1 Tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 15 oz can tomato sauce
- 3/4 cup whole-fat plain yogurt (not Greek)
- 2 Tbsp fresh cilantro, minced
Instructions
- Sear the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with kosher salt and black pepper. Once the oil is hot, add the chicken and sear for 2-3 minutes per side until deeply browned. Remove the chicken to a cutting board and cut into 1-inch pieces.
- Cook the aromatics: In the same skillet, add the minced onion, serrano pepper, tomato paste, garam masala, turmeric, smoked paprika, cumin, and granulated sugar. Cook over medium-high heat for 3-4 minutes, stirring often, until the onion is soft and lightly browned around the edges.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for another 30 seconds until fragrant. Pour in 1/4 cup of water or chicken broth to deglaze the pan and scrape up any browned bits from the bottom.
- Transfer to slow cooker: Pour the skillet mixture into the bottom of the slow cooker. Add the diced chicken pieces and tomato sauce, stirring gently to combine all ingredients.
- Slow cook: Cover and cook on the low setting for 3 hours, allowing the flavors to meld and the chicken to become tender.
- Temper and add yogurt: After 3 hours, remove 1/2 cup of sauce from the slow cooker. Slowly whisk this warm sauce into the whole-fat plain yogurt to temper it and prevent curdling. Pour the yogurt mixture back into the slow cooker and stir to combine.
- Final rest and garnish: Let the tikka masala sit covered for 5 minutes to thicken slightly. Stir in the minced fresh cilantro before serving.
Notes
- Use boneless, skinless chicken thighs for the best flavor and tenderness.
- Tempering the yogurt before adding prevents it from curdling in the hot sauce.
- To achieve a smoother sauce, remove the chicken pieces and blend the sauce with an immersion blender or in a standard blender, then return the chicken to the sauce.
- For an Instant Pot version, follow the included pressure cooking instructions with added chicken broth and adjusted cooking times.
- Serve with basmati rice or naan bread for an authentic meal experience.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 460
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
