Description
This Slow Cooker Chicken Tikka Masala recipe delivers a bold and flavorful Indian-inspired dish with minimal effort. Tender chicken thighs are seared and slow-cooked in a rich, spiced tomato sauce, finished with creamy yogurt and fresh cilantro. Perfect for a comforting weeknight meal or a flavorful dinner party, it’s a homemade version of the classic curry that requires just a fraction of the work compared to traditional methods.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken thighs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp vegetable oil
Sauce
- 1 medium yellow onion, minced
- 1 serrano pepper, seeded and minced
- 2 Tbsp tomato paste
- 1 Tbsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cumin
- 1 – 2 tsp granulated sugar
- 1 Tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 15 oz can tomato sauce
- 3/4 cup whole-fat plain yogurt (not Greek)
- 2 Tbsp fresh cilantro, minced
Instructions
- Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with kosher salt and black pepper. Add the chicken to the hot skillet and sear each side for 2-3 minutes until very browned. Remove from the skillet and slice into 1-inch pieces.
- Cook the Aromatics and Spices: In the same skillet, add minced onion, serrano pepper, tomato paste, garam masala, turmeric, smoked paprika, cumin, and sugar over medium-high heat. Cook for 3-4 minutes until the onion softens and edges are slightly browned.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking another 30 seconds. Pour in 1/4 cup water or chicken broth to scrape up the browned bits from the skillet.
- Transfer to Slow Cooker: Pour the skillet contents into the bottom of the slow cooker. Add the sliced chicken pieces and tomato sauce, stirring to combine evenly.
- Slow Cook: Cover and cook on low heat for 3 hours until the chicken is tender and flavors meld.
- Temper the Yogurt: Remove 1/2 cup of the hot sauce from the slow cooker and slowly whisk it into the yogurt to temper it and prevent curdling.
- Finish and Serve: Stir the yogurt mixture back into the slow cooker. Let sit covered for 5 minutes, then stir in fresh minced cilantro. Serve hot over rice or with naan.
Notes
- For a smoother sauce, remove the chicken pieces and blend the sauce with an immersion or standard blender before returning the chicken to the sauce.
- The recipe can be adapted for an Instant Pot with a pressure cooking time of 8 minutes and some adjustments in broth amount and saute steps.
- Using chicken thighs keeps the meat juicy and tender compared to chicken breasts.
- Tempering the yogurt prevents it from curdling when added to the hot sauce.
- Adjust serrano pepper amount for milder or spicier heat according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
