Description
This Slow Cooker Easy Chicken Tikka Masala is a comforting and flavorful Indian-inspired curry made with marinated chicken breasts simmered in a rich tomato and spice sauce. Utilizing a slow cooker allows the chicken to become tender and absorb the aromatic spices beautifully. The recipe features a creamy finish with heavy cream and dried fenugreek leaves, perfect for serving with basmati rice or naan.
Ingredients
Scale
Chicken Marinade
- 2 pounds skinless boneless chicken breasts, cut into 2 to 3-inch cubes
- 2½ teaspoons kosher salt (2 teaspoons for marinade)
- 1 tablespoon lemon juice
- 3 tablespoons plain yogurt
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon ground turmeric
- 1½ teaspoon garam masala
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
Curry Base
- 2 tablespoons oil
- 2 medium yellow onions, finely diced
- 1½ cups tomato puree (or puree of 3 fresh tomatoes)
- ½ teaspoon kosher salt
Finishing and Garnish
- ½ to ¾ cup heavy cream (or unsweetened coconut cream / homemade cashew cream for dairy-free)
- 1 to 2 tablespoons tomato paste
- 2 tablespoons kasoori methi (dried fenugreek leaves), crushed
- ½ cup chopped cilantro
Instructions
- Prepare the Chicken Marinade: Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoons kosher salt and lemon juice to the chicken and mix well. Then add plain yogurt, Kashmiri red chili powder, ground turmeric, garam masala, grated ginger, and minced garlic. Combine thoroughly and allow the mixture to marinate while preparing the rest of the ingredients, ideally for at least 20-30 minutes.
- Cook the Onions: Heat oil in a medium pan over medium heat. Add the finely diced onions and ½ teaspoon salt. Cook the onions for about 5 minutes, stirring frequently, until they soften and turn translucent. This step builds the base flavor for the curry. If using an Instant Pot with slow cooker functionality, you may sauté the onions directly in the pot to save time and reduce cleanup.
- Assemble in the Slow Cooker: Transfer the cooked onions evenly into the bottom of the slow cooker or crockpot. Layer the tomato puree evenly over the onions. Then arrange the marinated chicken pieces on top of the tomato layer. Cover with the lid.
- Slow Cook the Curry: Set the slow cooker to the ‘Slow Cook (Hi)’ setting, and cook for 4 hours. During this time, the chicken will become tender and absorb the rich flavors of the spices and tomato base.
- Finish the Curry: After the 4-hour cooking cycle ends, open the slow cooker and add the heavy cream. Crush the kasoori methi in the palm of your hands and add it to the curry as well. Stir well to combine. Taste the curry and add tomato paste for more depth and color as desired. Optionally, add 1 teaspoon of sugar to balance the flavors if the tomato puree or paste is too acidic. Adjust cream quantity to your preferred richness.
- Garnish and Serve: Sprinkle the chopped cilantro over the curry for a fresh herbal note. Serve hot with basmati rice and naan bread for a satisfying meal experience.
Notes
- For a dairy-free version, substitute heavy cream with unsweetened coconut cream (like Trader Joe’s brand) or make homemade cashew cream by blending ½ cup cashews with ½ cup warm water until smooth.
- The recipe can be prepared using a traditional Crockpot slow cooker or an Instant Pot on slow cooker mode. The Instant Pot allows you to sauté onions in the same pot, saving time and reducing cleanup.
- If you don’t have high-quality tomato puree, use fresh tomatoes blended in a blender as a substitute for a fresher taste.
- Chicken thighs can be used instead of breasts; cut each thigh into two pieces for similar cooking results.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
