Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala has super tender chunks of chicken in a creamy tomato sauce, seasoned with Indian spices.

What is Chicken Tikka Masala?

Chicken Tikka Masala is a perfect dish to try if you’ve never had Indian cuisine.  It’s a dish that is popular all over the world, but it’s believed to have originated when Indian cooks settled in the United Kingdom.

This flavorful dish has chunks of chicken that are marinated in yogurt and spices, then cooked until golden brown. It is served in a tomato-based sauce that is seasoned with garam masala, a warm blend of spices including cinnamon, nutmeg, cloves, cardamom, mace, peppercorns, coriander, and cumin.  The wonderfully complex sauce is mellowed by some heavy cream which gets added at the end of the cooking process.

In our recipe today, the slow cooker does the work – cooking chicken thighs in the sauce until the meat is fall-apart tender and the sauce deepens in rich flavor. Served on a bed of buttered rice and peas, and finished with some fresh cilantro on top, this slow cooker Chicken Tikka Masala is sure to make anyone a fan of Indian food.

• The slow cooker does most of the work – so you can go about your day, then enjoy a super flavorful dinner.
• The flavors of this dish are wonderful complex and spicy – but not too spicy.
• This recipe makes a generous amount, so you can enjoy leftovers the next day.

• Chicken – We used boneless, skinless chicken thighs for this recipe. Although you can also use chicken breasts, we prefer the thigh meat because it has more flavor and moisture.
• Yogurt – Plain yogurt is the ideal marinade for chicken because the lactic acid and calcium gently tenderize the poultry, versus oil and citrus which can make chicken tough and rubbery. Buy whole fat plain yogurt.
• Ground Coriander & Ground Cumin – These are added to the yogurt marinade and start to flavor the chicken.
• Onions – We used yellow onion.
• Garlic – Fresh garlic is always best. Avoid the pre-chopped, jarred garlic.
• Garam Masala – This spice blend gives Chicken Tikka Masala its distinctive flavor. While there are many varieties of garam masala, most include some mix of cinnamon, nutmeg, cloves, cardamom, mace, peppercorns, coriander, and cumin.  
• Fresh Ginger
• Tomatoes – Buy canned, crushed tomatoes (sometimes called ‘kitchen-ready’ tomatoes).
• Granulated Sugar
• Jalapeño – A single, pierced whole jalapeño is added while the sauce cooks, lending just a touch of heat without making it too hot. You can add more if you like things spicy, or leave it out if you don’t want any spice at all.
• Corn Starch – To thicken the sauce.
• Heavy Cream – To mellow out the spices and add a creamy texture to the sauce.
• Cilantro – For serving
• Buttered Rice and Peas – For serving
• Naan – Also for serving, optional

1. Cut the chicken into bite-size pieces.
2. Marinate the chicken.
3. Brown the chicken, then place it in the slow cooker.
4. Make the sauce, then pour it into the slow cooker with the chicken.
5. Slow-cook the chicken and sauce for five hours.
6. Add corn starch and cream to finish the sauce.
7. Serve over buttered rice with peas, and naan bread on the side.

• Can I make Slow Cooker Chicken Takka Masala ahead of time? Yes, you can.
• How do I store the leftovers? Store covered in the refrigerator for up to three days.
• How do I reheat this dish? Reheat in a saucepan or reheat single servings in the microwave.
• Can I freeze this dish? Yes, you can. Place in a zipper seal freezer bag (squeeze all of the air out) or a covered container (be sure to fill the container to avoid freezer burn.

This post originally appeared on A Family Feast in January 2013. We updated the photos and post but the delicious recipe remains the same.

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