Slow Cooker Chicken Tikka Masala is a delicious and flavorful dish that brings the taste of Indian cuisine right to your home. This recipe allows you to prepare a hearty meal with minimal effort. Just throw the ingredients into the slow cooker, and let it do its magic. The result is tender chicken smothered in a creamy, spiced tomato sauce that you can enjoy over rice.
Why Make This Recipe
Making Slow Cooker Chicken Tikka Masala is a great choice for busy days. With its easy preparation and the convenience of a slow cooker, you can have a comforting meal ready by the time you return home. The combination of spices creates a rich flavor that is sure to impress family and friends, making it perfect for special occasions or a simple weeknight dinner.
How to Make Slow Cooker Chicken Tikka Masala
Ingredients:
- 4 boneless skinless chicken breasts (cut into 1 inch pieces)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 2 Tablespoons fresh ginger (grated)
- 1 29 oz can tomato puree
- 1½ cups plain Greek yogurt
- 2 Tablespoons olive oil
- 2 Tablespoons Garam Masala
- 1 Tablespoon cumin
- ½ Tablespoon paprika
- 2 teaspoons salt
- ¾ teaspoon cinnamon
- ¾ teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 bay leaves
- 1 cup heavy cream
- ½ Tablespoon cornstarch
- Cilantro (chopped for garnish)
Directions:
- In your slow cooker, combine the onion, garlic, ginger, tomato puree, Greek yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
- Add the chicken pieces and toss to coat them in the sauce.
- Add in the bay leaves.
- Cook on low for 6 hours or on high for 4 hours.
- During the last 20 minutes of cooking, whisk together the cornstarch and heavy cream.
- Add this mixture to the sauce and continue to cook for another 20 minutes.
- Serve over rice.
How to Serve Slow Cooker Chicken Tikka Masala
Serve the Chicken Tikka Masala over a bed of fluffy rice for a complete meal. You can also accompany it with naan bread to soak up the delicious sauce. Garnish with chopped cilantro for a fresh touch.
How to Store Slow Cooker Chicken Tikka Masala
Store any leftovers in an airtight container in the refrigerator. It will keep for about 3 to 4 days. You can also freeze the dish for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Slow Cooker Chicken Tikka Masala
- Use fresh spices for the best flavor.
- If you prefer a thicker sauce, you can add more cornstarch.
- Experiment with different types of chicken, like thighs, for added flavor.
- Adjust the cayenne pepper based on your spice preference.
Variation
You can make a vegetarian version by replacing the chicken with chickpeas or lentils. Just be sure to adjust the cooking time accordingly, as they will cook faster than chicken.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just add an extra hour to the cooking time.
2. Can I make this recipe dairy-free?
You can substitute Greek yogurt and heavy cream with coconut milk or a dairy-free yogurt alternative.
3. Is Chicken Tikka Masala spicy?
The level of spice can be adjusted by using less cayenne pepper or omitting the spices you find too hot. It can be mild or spicy, depending on your preference.
Slow Cooker Chicken Tikka Masala
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts, cut into 1 inch pieces
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 Tablespoons fresh ginger, grated
- 29 oz can tomato puree
- 1.5 cups plain Greek yogurt
- 2 Tablespoons olive oil
- 2 Tablespoons Garam Masala
- 1 Tablespoon cumin
- 0.5 Tablespoon paprika
- 2 teaspoons salt
- 0.75 teaspoon cinnamon
- 0.75 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 pieces bay leaves
- 1 cup heavy cream
- 0.5 Tablespoon cornstarch
- Cilantro, chopped for garnish
Instructions
Preparation
- In your slow cooker, combine the onion, garlic, ginger, tomato puree, Greek yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
- Add the chicken pieces and toss to coat them in the sauce.
- Add in the bay leaves.
Cooking
- Cook on low for 6 hours or on high for 4 hours.
- During the last 20 minutes of cooking, whisk together the cornstarch and heavy cream.
- Add this mixture to the sauce and continue to cook for another 20 minutes.
Serving
- Serve over rice, garnished with chopped cilantro.
