Description
Slow Cooker Chicken Tikka Masala is a rich and creamy Indian-inspired dish made with tender chicken thighs simmered in a spiced tomato and yogurt sauce. This easy slow cooker recipe combines a homemade spice blend with slow-cooked flavors for a comforting and aromatic meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 3 lbs chicken thighs, trimmed of excess fat, cut into 1 1/4-inch cubes
- 1 small yellow onion, grated (scant 1/2 cup)
- 1 Tbsp peeled and finely grated ginger
- 1 Tbsp minced garlic
- 2 cups canned tomato puree
- 1/2 cup low fat plain Greek yogurt
- 2/3 cup heavy cream
- 4 tsp tapioca starch
- 1 Tbsp dried fenugreek
- Cayenne pepper, to taste (optional)
- Cilantro, for serving
Spice Blend
- 1 Tbsp ground cumin
- 1 Tbsp mild kashmiri chili powder
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp sugar
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Prepare Spice Blend: In a small mixing bowl, whisk together all the spices listed under the spice blend section until well combined. Set aside for later use.
- Combine Ingredients in Slow Cooker: Add the cubed chicken thighs, grated onion, minced garlic, and grated ginger into a 6 or 7 quart slow cooker. Sprinkle the prepared spice blend over the top and toss everything gently to coat the chicken evenly.
- Add Tomato and Yogurt: Pour in the canned tomato puree and low fat plain Greek yogurt. Toss again to mix the ingredients thoroughly with the chicken and spices.
- Slow Cook the Chicken: Cover the slow cooker and cook on low heat for about 5 hours, or until the chicken is fully cooked and tender.
- Prepare Cream Mixture: In a liquid measuring cup, whisk the heavy cream together with the tapioca starch until smooth. Pour this mixture into the slow cooker along with the dried fenugreek. Gently stir everything together to combine.
- Season and Adjust: Add cayenne pepper to taste if you prefer a spicier dish. Taste the sauce and add additional salt if needed for seasoning balance.
- Serve: Spoon the Chicken Tikka Masala over cooked basmati rice if desired, and garnish with fresh cilantro before serving.
Notes
- Trim excess fat from chicken thighs for a leaner dish but keep some fat for flavor and moisture.
- If kashmiri chili powder is not available, substitute with mild paprika and a pinch of cayenne pepper.
- The tapioca starch acts as a thickener; you can substitute with cornstarch if needed.
- For a dairy-free version, use coconut yogurt and coconut cream instead of Greek yogurt and heavy cream.
- Cook on low in the slow cooker for best tender results; avoid high heat to prevent chicken from drying out.
- Adjust the cayenne pepper gradually to suit your preferred heat level.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
