Description
A simplified and flavorful Chicken Tikka Masala made conveniently in a slow cooker.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 (15-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 cup plain full-fat yogurt (or Greek yogurt for thicker sauce)
- 2 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 cup heavy cream or full-fat coconut milk
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan, for serving
Instructions
- Combine chicken, crushed tomatoes, tomato sauce, onion, garlic, ginger, yogurt, garam masala, cumin, coriander, turmeric, and cayenne pepper (if using) in a 6-quart slow cooker. Season with salt and pepper.
- Stir everything until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Stir in the heavy cream (or coconut milk) during the last 30 minutes of cooking, or just before serving.
- Taste and adjust seasonings if necessary.
- Serve hot over rice or with naan, garnished with fresh cilantro.
Notes
- Using Greek yogurt can result in a thicker sauce.
- Adjust cayenne pepper for desired level of heat.
- Full-fat coconut milk can be used as a dairy-free alternative to heavy cream.