Slow Cooker Chicken Tikka Masala

This Slow Cooker Chicken Tikka Masala is rich, creamy, and full of warm Indian spices. Tender chicken thighs simmer in a silky tomato sauce for true restaurant flavor with almost no effort. Perfect for weeknights, meal prep, or takeout-at-home nights!

Course Main Course

Cuisine Indian

Keyword Slow Cooker Chicken Tikka Masala

Prep Time 20

Cook Time 3

Marinating Time 3

Total Time 6 20

Servings servings

Calories 434kcal

Author Michelle

Ingredients

For the Chicken Marinade

2½ pounds boneless skinless chicken thighs cut into large bite-size pieces
1¼ cup whole milk plain yogurt
1 tablespoon freshly grated ginger
2 cloves garlic minced
1 tablespoon salt
1 teaspoon Kashmiri chili powder (or ½ teaspoon red chili powder)
1 teaspoon garam masala
1 teaspoon black pepper
½ teaspoon ground turmeric

For the Sauce

4 tablespoons ghee
1 large onion chopped
2 serrano chiles stemmed, seeded, and chopped (optional for spice)
1 tablespoon freshly grated ginger
4 cloves garlic minced
1 tablespoon garam masala
1 teaspoon Kashmiri red chili powder
½ teaspoon ground turmeric
½ teaspoon paprika
1 tablespoon tomato paste
1 can (15 ounces) stewed tomatoes
⅓ cup heavy cream (or coconut cream)
Chopped cilantro leaves, Basmati rice, and Naan for serving

Instructions

In a medium mixing bowl, whisk together all marinade ingredients except chicken. Add in chicken and stir to coat. Cover and refrigerate for at least 2 hours and up to 24. (Overnight is best!)
In a large skillet over medium-high heat, heat ghee (or cooking oil).
Add onions and serrano, if using, and season with salt. Cook until the onions are soft and tender and slightly caramelized, about 8 minutes.
Add ginger and garlic, and cook until fragrant, about 2 minutes.
Stir in all spices, stirring and cooking until fragrant, about 1 minute.
Add tomatoes and tomato paste and stir to combine. Remove from heat.
Remove chicken from marinade with a slotted spoon and transfer to a slow cooker. Pour sauce on top.
Cover and cook on low for about 3 hours.
Uncover. Remove chicken from slow cooker, and set aside.
Blend sauce until smooth using an immersion blender (see cooking notes).
Stir cream into sauce.
Return chicken and sauce to slow cooker, and stir to combine.
Serve with rice and Naan with cilantro.

Video

Notes

Kashmiri chili: Find this at a local Indian market, or at Amazon here. You can also sub half the amount of traditional red chili powder.
Ghee: This is Indian toasted clarified butter. In a pinch, you can use butter or another light tasting cooking oil.
Blending the sauce: Be careful with the sauce, and let it cool for 15 minutes to be safe! Blend with an immersion blender, food processor, or traditional blender until smooth.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer Directions: Stop the recipe at step 7. Allow to cool and transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before transferring to the slow cooker. Cook on low for 4-5 hours, until chicken is cooked through, to account for the coldness of the food. Continue with the remaining recipe instructions.

Nutrition