Description
This Slow Cooker Chicken Tikka Masala is a rich and flavorful Indian-inspired dish featuring tender chicken thighs simmered in a spiced tomato sauce with garlic, ginger, and creamy heavy cream. Perfect for a comforting meal, it uses a slow cooker to develop deep flavors and ensure the chicken is fall-apart tender, served over fragrant cooked rice and garnished with fresh cilantro.
Ingredients
Spices and Seasonings
- 1.5 Tbsp garam masala
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp cayenne (optional)
- Freshly cracked pepper (about 10 cranks)
Protein and Vegetables
- 2 lbs boneless skinless chicken thighs
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp grated fresh ginger
Liquids and Extras
- 1 Tbsp cooking oil
- 1 15oz can tomato sauce
- 1/3 cup heavy cream
- 4 cups cooked rice
- 1/4 bunch fresh cilantro, chopped
Instructions
- Prepare the Spice Mix: In a small bowl, combine garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and freshly cracked pepper. Sprinkle this spice mixture liberally over both sides of the chicken thighs to ensure even seasoning.
- Sear the Chicken: Heat cooking oil in a large skillet over medium-high heat until hot. Add the seasoned chicken thighs and cook for about 3 minutes per side until well browned but not fully cooked through. Transfer the seared chicken to the slow cooker.
- Sauté the Onion and Deglaze: In the same skillet, add the diced onion and cook until soft and slightly browned at the edges. Remove from heat. Add 1/4 cup water to the skillet and stir vigorously to dissolve browned bits, then pour this flavorful liquid into the slow cooker along with the onions.
- Add Remaining Ingredients to Slow Cooker: To the slow cooker, add minced garlic, grated fresh ginger, and tomato sauce with the chicken and onions. Stir gently to combine all ingredients. Cover with the lid and cook on high for 3 hours or low for 6 hours until the chicken is tender and fully cooked.
- Finish with Cream: Once cooking is complete, turn off the slow cooker and carefully stir in the heavy cream. Mix gently to combine the cream evenly throughout the sauce. Taste and adjust salt as needed.
- Serve: Spoon the chicken tikka masala over cooked rice and garnish with freshly chopped cilantro for a fresh, aromatic finish.
Notes
- For additional heat, increase the cayenne pepper or garnish with chopped chili peppers.
- Chicken breasts can be used but thighs offer more tenderness and flavor.
- The sauce can be thickened by removing the lid for the last 30 minutes of slow cooking if desired.
- This dish pairs well with naan bread or steamed vegetables on the side.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
