Slow Cooker Chicken Tikka Masala - Super Tasty Recipes

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Prep Time:10

Cook Time:8

Total Time:8 10

Ingredients

2 lb boneless skinless chicken breast cubed
½ tsp. salt
¼ tsp. pepper
½ a medium yellow onion diced
1 ½ tbsp. garam masala
½ tsp. paprika
½ tsp. turmeric
½ tsp. cumin
1 tsp. granulated sugar
1 tbsp. ginger paste or fresh grated ginger
3 cloves garlic minced
2 cups tomato puree
½ cup plain yogurt
¼ cup heavy cream
Cilantro for topping

Instructions

Step 1: Add the Chicken - Place the cubed chicken breast into the bottom of your slow cooker. I like to spread it out a bit so the pieces are not all piled in one tight mound. You do not need to brown the chicken first for this easy slow cooker chicken tikka masala, which is part of what makes it so useful on a busy day. The chicken will cook gently in the sauce and come out tender enough to spoon right over rice.
Step 2: Whisk the Sauce - In a medium mixing bowl, whisk together the tomato puree, plain yogurt, salt, pepper, garam masala, paprika, turmeric, cumin, granulated sugar, ginger paste, and minced garlic. Take a minute here and whisk until the yogurt is fully blended into the tomato puree. That gives you a smoother sauce and helps the spices spread evenly. The sauce should look rich, fragrant, and a little orange from all those warm spices.
Step 3: Pour the Sauce Over the Chicken - Pour the sauce right over the chicken in the slow cooker. Use a spoon or spatula to scrape every last bit from the bowl, because that is where the flavor lives. The sauce may look a little thick at this point, and that is fine. As the chicken cooks, it releases some juices, the onion softens, and everything settles into a beautiful creamy tomato curry sauce.
Step 4: Stir in the Onion - Add the diced yellow onion to the slow cooker and stir everything together until the chicken is coated. This is a simple step, but it matters. You want each piece of chicken tucked into the sauce so it can pick up the flavor while it cooks. The onion will mellow as it cooks and bring a little sweetness that balances the tomato and spices nicely.
Step 5: Slow Cook Until Tender - Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours. I usually choose low if I am starting it earlier in the day and high if dinner is sneaking up on me. The chicken is done when it is cooked through and tender. Give it a gentle stir near the end if you are around, but do not fuss over it. The slow cooker knows its job.
Step 6: Finish With Cream and Cilantro - When the chicken is finished cooking, stir in the heavy cream. This is the moment the sauce turns silky and rich, so do not skip it unless you need a lighter version. Let it sit for a few minutes with the heat off or on warm so the cream blends in nicely. Spoon the chicken tikka masala over basmati rice, top with cilantro as desired, and serve with naan if you have it. Around here, naan is basically a sauce delivery tool, and I respect that.

Notes

Substitutions

Chicken thighs: Use boneless skinless chicken thighs instead of chicken breast for a richer and juicier result.
Fresh ginger: Grate fresh ginger in place of ginger paste if that is what you have in the fridge.
Greek yogurt: Use plain Greek yogurt for a thicker sauce, but whisk it well so it blends smoothly.
Coconut cream: Swap heavy cream for coconut cream if you want a different kind of richness.
Crushed tomatoes: Use crushed tomatoes if you do not have tomato puree, though the sauce will have a little more texture.
Fresh garlic paste: Garlic paste works in place of minced garlic when you want to save chopping time.

Variations

Spicier version: Add a pinch of cayenne or a little chili powder if your family likes more heat.
Vegetable packed version: Stir in peas, spinach, or small cauliflower florets near the end of cooking.
Extra creamy version: Add a little more heavy cream at the end for a softer, richer sauce.
Lighter version: Use half and half instead of heavy cream for a less rich finish.
Butter finish: Stir in a small pat of butter with the cream for a more luxurious sauce.
Rice bowl version: Serve it over rice with cucumber, cilantro, and a spoonful of yogurt on top.

Tips and Tricks

Cut evenly: Keep the chicken cubes close in size so they cook at the same pace.
Whisk first: Mixing the sauce in a bowl before adding it to the slow cooker keeps the spices from clumping.
Do not add cream early: Stir the heavy cream in at the end so it stays smooth and does not separate.
Taste before serving: After the cream goes in, taste the sauce and add a tiny pinch more salt if needed.
Use warm naan: Warm naan makes the whole meal feel more complete and helps scoop up the sauce.
Let it rest: Give the finished tikka masala a few minutes before serving so the sauce settles and thickens slightly.

Serving Ideas

Basmati rice: Spoon the chicken and sauce over fluffy basmati rice for the classic cozy bowl.
Naan bread: Serve warm naan on the side so everyone can scoop up the extra sauce.
Cucumber salad: Add a cool cucumber salad for a fresh contrast to the creamy curry.
Roasted vegetables: Pair with roasted cauliflower, carrots, or green beans for a heartier plate.
Rice bowls: Build bowls with rice, tikka masala, cilantro, yogurt, and a squeeze of lemon.
Family style dinner: Set the slow cooker, rice, naan, and toppings on the table and let everyone serve themselves.

Storage and Make Ahead Tips

Refrigerate leftovers: Store cooled chicken tikka masala in an airtight container in the fridge for up to 4 days.
Freeze portions: Freeze individual portions in freezer safe containers for up to 3 months.
Reheat gently: Warm leftovers on the stove over low heat or in the microwave, stirring occasionally.
Add freshness later: Save cilantro for serving so it stays bright and fresh.
Make sauce ahead: Whisk the sauce ingredients ahead of time and refrigerate them until you are ready to cook.
Meal prep rice: Cook rice ahead so dinner is even easier when the tikka masala is ready.

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Servings: servings