Description
This Slow Cooker Chicken Tikka Masala is a rich and creamy Indian-inspired dish made with tender chicken simmered in a spiced tomato sauce infused with aromatic garam masala and other traditional spices. Perfect for a hands-off meal, the slow cooker allows the flavors to meld beautifully over hours, resulting in a comforting and flavorful dinner served best over basmati rice or cauliflower rice.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ pounds chicken breasts or thighs, cut into 1-inch cubes
- 1 small sweet onion, finely diced
Sauce
- 16 oz. can tomato sauce
- 1 Tbsp. tomato paste
- 2 Tbsp. oil (olive or avocado)
- 3 cloves garlic, finely minced
- 1 Tbsp. ginger paste or grated fresh ginger
- 1 ½ Tbsp. garam masala
- 1 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. turmeric
- 1 to 1 ½ tsp. salt, to taste
- Pinch of cinnamon
- 1 cup heavy cream or full-fat coconut milk
Instructions
- Make Tikka Masala Sauce: In a medium-sized bowl, whisk together the tomato sauce, tomato paste, oil, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, salt, and cinnamon until well combined and aromatic.
- Add Ingredients to Slow Cooker: Place the cubed chicken and finely diced onion into a 6-quart slow cooker. Pour the prepared tikka masala sauce over the chicken, making sure to lift and turn the chicken pieces so the sauce coats the bottom evenly.
- Cook Tikka Masala: Set the slow cooker to high and cook for 4 hours or set to low and cook for 6 hours, allowing the chicken to become tender while the spices meld into the sauce.
- Shred Chicken and Puree Sauce: When cooking is complete, remove the chicken pieces from the slow cooker and set aside. Add the heavy cream or coconut milk to the slow cooker. Using an immersion blender, puree the sauce until smooth for a silky texture. Alternatively, transfer the sauce to a high-speed blender or food processor and blend until smooth. This step is optional but recommended for the best consistency.
- Recombine and Heat Through: Return the chicken to the slow cooker, stirring to coat the meat thoroughly with the creamy sauce. Heat for a few minutes until the chicken is warmed through.
- Serve the Chicken Tikka Masala: Spoon the chicken tikka masala over cooked basmati rice or cauliflower rice. Garnish as desired and enjoy a flavorful, comforting meal.
Notes
- Using thighs instead of breasts will yield moister and more flavorful chicken.
- The sauce can be pureed or left chunky based on preference.
- Adjust salt levels according to taste, especially if using salted butter or other salted ingredients.
- For a dairy-free and vegan option, substitute heavy cream with full-fat coconut milk, and use plant-based protein instead of chicken.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Serve with naan bread or steamed vegetables for a complete meal.
