Slow Cooker Chicken Tikka Masala (Print-Friendly Version)
Chicken simmered with fragrant spices, tomatoes, and cream, perfect for busy days and hearty family dinners.
# What You'll Need:
→ Main
01 -
5 boneless skinless chicken thighs, cut into 3–4 cm cubes
02 -
1 large onion, finely diced
03 -
4 cloves garlic, minced
04 -
2 tablespoons fresh ginger, finely minced
05 -
822 ml canned tomato puree
06 -
368 g plain yogurt
07 -
2 tablespoons olive oil
08 -
2 tablespoons garam masala
09 -
1 teaspoon turmeric powder
10 -
1 tablespoon ground cumin
11 -
0.5 tablespoon sweet paprika
12 -
2 teaspoons salt, or to taste
13 -
0.75 teaspoon ground cinnamon
14 -
0.75 teaspoon freshly ground black pepper
15 -
1–3 teaspoons cayenne pepper, to preferred spice level
→ Additional
16 -
2 dried bay leaves
17 -
237 ml heavy cream
18 -
3 tablespoons corn starch
19 -
Juice from half a small lemon
20 -
Chopped parsley or cilantro, for garnish
# How to Make It:
01 -
In a large mixing bowl, add chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, turmeric, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper. Use a spatula to mix thoroughly, ensuring all chicken pieces are evenly coated. Cover and refrigerate for at least two hours or overnight for best flavour development.
02 -
Once marinated, transfer the chicken mixture into the slow cooker insert. Add bay leaves and distribute evenly.
03 -
Cover and cook on low for 4 hours, or on high for 2 hours, until the chicken is tender.
04 -
In a medium bowl, whisk together heavy cream and corn starch until smooth.
05 -
Pour the cream and corn starch mixture into the slow cooker. Gently stir to incorporate. Continue cooking uncovered for 20 minutes to allow the sauce to thicken.
06 -
Squeeze the juice of half a small lemon into the curry and stir to combine. Remove bay leaves, then serve hot over steamed white or brown rice. Garnish with chopped parsley or cilantro as desired.
07 -
Cool leftovers completely and store in an airtight container in the refrigerator for up to 5 days.
# Additional Tips:
01 -
Marinating the chicken overnight intensifies the flavour and helps tenderize the meat.
02 -
Adjust cayenne pepper to control the heat level to your preference.