Indian food has become my very favorite type of food to eat. Ironically, it was my teenage son who really got me interested in it. I don’t really think of Indian Cuisine as being popular with teenagers, but my son and his friends love to go out to several of the nearby Indian restaurants. They especially love the lunch buffets. They can eat their fill, plus try some new foods.
One of my favorite Indian dishes is the ever popular Chicken Tikka Masala. I love the contrast of sweetness and spice in it and the richness from the cream. I haven’t really done much Indian cooking at home because it seems so foreign to me, but when I saw this slow cooker Chicken Tikka Masala recipe on Pinterest, I thought- That’s something I can make.
And it turned out fabulously well. The sauce is wonderfully thick and rich, with loads of flavor. The chicken pieces are moist and tender and almost just become a part of the sauce. The only change I might make would be to add a little more chicken. If you want it to have a significant amount of chicken, maybe use 3 or 4 pounds instead of two. But let’s face it, people who like Chicken Tikka Masala like it for the sauce, not the chicken.
Of course Tikka Masala must be served with some warm Na’an to mop up the sauce and some rice, preferably Basmati or Jasmine.
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Watch the short video below to see how to make Slow Cooker Chicken Tikka Masala.
Slow Cooker Chicken Tikka Masala
Ingredients
- 2 pounds boneless,, skinless chicken thighs, cut into 2-inch pieces
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1 cup plain greek yogurt
- 2 tablespoons olive oil
- 1 large onion,, diced
- 6 cloves garlic,, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 3 tablespoons garam masala
- 2-3 inch piece ginger,, peeled and grated
- 2 (28-ounce) cans crushed tomatoes
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 1/2 cups heavy cream
- 10- ounce bag frozen peas,, thawed
- rice
- cilantro
Instructions
- In a large bowl, combine chicken, ground coriander, cumin, and salt. Toss to combine. Stir in yogurt, coating chicken evenly. Marinate for at least 10 minutes.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add half of chicken and cook until browned on both sides. Transfer to slow cooker. Repeat with remaining chicken.
- In same skillet, add 1 more tablespoon olive oil. Add onions, garlic, and red pepper flakes and saute until onions are softened and translucent, about 5 to 7 minutes.
- Add 1 teaspoon salt ,garam masala, and ginger and cook 1 more minute. Add tomatoes and sugar, turn heat to high, and bring to a boil. Pour over chicken in slow cooker. Cover and cook for 5-6 hours on LOW.
- Whisk together cornstarch and 1/4 cup heavy cream and add to crockpot along with remaining heavy cream and peas. Stir to combine. Cover and continue to cook 10 minutes on HIGH.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted slightly from A Dash of Cinnamon
More Slow cooker recipes
this is amazing!!!! thank you!!!!
Made this today and my husband loved it!! Thanks!
Where can I find garam masala? Thanks!
You should be able to find it at a well-stocked grocery store or here is a link to some on Amazon- https://www.amazon.com/McCormick-Gourmet-Collection-Garam-Masala/dp/B00IA7YS1C/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1486170003&sr=1-1&keywords=garam+masala+mccormick
They have it at Target
I’m making this now and am confused about the heavy cream. In the ingredients portion you say I’ll need 1.25 cups of it, but then in the directions you only say to use 1/4 cup.
In the directions, it says to mix 1/4 cup together with the cornstarch and then to add that AND the remaining cream to the crock pot. You can mix the cornstarch into the entire amount of cream, but it is much easier to get all the lumps out when you are mixing it into a smaller amount of liquid.
Thanks! I mustve not read it correctly cause it definitely says that now that I re-read it ???? 30 min before it’s done (west coast over here!) can’t wait to eat it!! ❤️
Is the cilantro used only for garnish? I don’t see it mentioned in the instructions.
Yes, I just sprinkle some on before serving.
Can you marinate the chicken overnight?
Do you think it would be OK if I cooked everything the night before in the skillet, but left it in the fridge in the pot over night to cook it in the crock pot the next day?
For food safety reasons, I might be a little hesitant to do that.
As long as you cool it down quickly, there is no risk in that. The “danger zone” is 39 – 140 degrees, so cooking properly, cooling it down before putting a top on it in the fridge and then warming it in the crockpot past that temp. is perfectly fine!
it is fine as long as it is properly stored and handled
Hello!
Maybe I missed it but I don’tt remember seeing anythng about how long you cook in the crock pot. I have used boneless chicken in a crock before and found the texture to be more like the glue you used in grade school. I have madde this dish on top of the stove the old traditional way using bnls chicken and it came out really good. I’d like to try it in the crock pot so how long would you recommend to cook it?
Stephen P. Evans
Cook on LOW for 5 to 6 hours Stephen. Hope you enjoy it.
In the crockpot now! Excited to try it. If only I could send smells to my guy while he’s working!! Thanks so much.
Hope you both enjoy it!
Hi, recipe says pour the sauce over the chicken but not to stir it in then?
I usually give it a little stir, but the sauce does a good job of working its way down and around all the chicken.