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Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

The ultimate comfort food, Slow Cooker Chicken Tikka Masala is rich, creamy, and bursting with flavor. This easy weeknight dinner brings together tender chicken and a wonderful blend of spices, creating a dish that warms the soul. Perfect for sharing, you won’t want to miss making this delightful meal tonight!
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Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Course Dinner
Cuisine Indian
Servings 6 servings
Calories 642 kcal

Equipment

  • Grater
  • Large Pot
  • Wooden Spoon
  • Slow Cooker
  • Skillet
  • Whisk
  • Peeler
  • Cutting Board

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, ground cumin, and kosher salt. Toss to combine. Stir in plain Greek 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 sauté until onions are softened and translucent, about 5 to 7 minutes.
  • Add kosher salt, garam masala, and ginger and cook 1 more minute. Add crushed 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.

Notes

  • Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days.
  • Tip 2: You can freeze the leftovers in an airtight container for up to three months for a quick meal later.
  • Tip 3: Serve this dish with warm naan or over a bed of fluffy rice for the perfect meal.
  • Tip 4: You can prep the ingredients the night before and refrigerate them to save time on cooking day.
  • Tip 5: Garnish your Slow Cooker Chicken Tikka Masala with fresh cilantro for an added burst of flavor. It’s the perfect finishing touch!
Keyword Chicken Tikka Masala, comfort food, Easy Indian Recipes, Slow Cooker Recipes