Description
Rich, creamy, and packed with warm spices, this Crockpot Chicken Tikka Masala features tender chicken thighs slow-cooked in a flavorful tomato, yogurt, garlic, ginger, and garam masala sauce. Finished with heavy cream and lemon juice, it’s an easy comfort-food dinner perfect with basmati rice or warm naan.
Ingredients
Scale
- 5 boneless, skinless chicken thighs, cut into 1½-inch cubes
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 29 oz (822 ml) tomato puree
- 1½ cups (368 g) plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- ½ tablespoon sweet paprika
- 1 teaspoon turmeric powder
- ¾ teaspoon ground cinnamon
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons salt, or to taste
- 1–3 teaspoons cayenne pepper, depending on desired heat
- 2 bay leaves
- 1 cup (237 ml) heavy cream
- 3 tablespoons cornstarch
- Juice of ½ small lemon
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Add the chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, cumin, paprika, turmeric, cinnamon, black pepper, salt, and cayenne pepper to a large bowl.
- Stir well until the chicken is completely coated in the marinade.
- Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Transfer the entire chicken mixture to the slow cooker and place the bay leaves on top.
- Cover and cook on LOW for 4 hours or HIGH for about 2 hours, until the chicken is tender and fully cooked.
- In a small bowl, whisk the heavy cream and cornstarch together until smooth.
- Stir the cream mixture into the crockpot. Cover and cook for another 20 minutes, until the sauce thickens.
- Remove and discard the bay leaves.
- Stir in the fresh lemon juice and taste, adjusting salt or cayenne if needed.
- Garnish with fresh cilantro or parsley and serve hot with basmati rice, brown rice, or naan.
Notes
- For the best flavor, marinate the chicken overnight.
- Start with 1 teaspoon cayenne for a milder dish and increase it for more heat.
- Chicken thighs stay especially tender in the slow cooker, but boneless chicken breasts can also be used.
- Whisk the cornstarch completely into the cream before adding it to prevent lumps.
- If the sauce becomes too thick, stir in a splash of cream or water.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Chicken should reach a safe internal temperature of 165°F (74°C).
- Prep Time: 15 minutes
- 2 hours marinating:
- Cook Time: 4 hours 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 520 kcal
- Sugar: 11 g
- Sodium: 1050 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 155 mg