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
I’ve made this recipe several times, now, and it comes out spectacular every time! I’m usually a wimp when it comes to spicy foods, but I would honestly probably put a little more crushed red pepper (personally). I accidentally bought diced tomatoes, instead of crushed, but it still came out wonderful! Just had more chunks of tomato.
I love this, as it make a HUGE crock pot full of deliciousness, and it freezes exceptionally well! Make some basmati rice and/or naan (which also freeze well), and you’ve got frozen homemade meals whenever you want!
Very tasty and easy to make!
Glad you enjoyed it!
I can’t stop making this… I make a double batch and freeze 1.5 of them in mason jars and they are perfect for our family if 2 to pull out on busy days! Thank you! You’ve expanded my cooking horizons 🙂
So glad you enjoyed it and glad to know it freezes well.
I’m about to make a double batch myself, Melinda! Did you double ALL the ingredients or did you adjust any?
Thanks!
Very nice recipe . I replaced the cream for coconut cream. It was fantastic !
I bet it was even better with cream of coconut!
Can the chicken marinate overnight?
Do you have to cook the chicken?
You don’t have to Mary. You may want to add a little time to the slow cooking time if you skip browning the chicken in a pan. Good luck!
Good to know, I just put this on and didn’t brown the chicken first.
Could I substitute the heavy cream with coconut milk?
Yes, I think that would work really well.
I just made this dish & I loved it. However my family’s pallet islimited & did not enjoy it as much as I did.
Well, glad that at least the cook enjoyed it!
What if I don’t have constarch?
You can leave it out. The cornstarch just helps thicken it up.
Made this tonight, directions very easy to follow. I will definitly be addeding this to our meal plan fairly often. Tiki Masala is one of my favorites, nice to know it is so easy to make. Highly recommend this recipe