The best, easy slow cooker chicken tikka masala recipe, homemade simple ingredients. Full of tender chicken breast cubes in a creamy tomato based sauce that is packed with garam masala, turmeric and many other warm Indian spices.
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Key ingredients
Variations
How to make easy slow cooker chicken tikka masala recipe from scratch?
What to serve with this Indian curry?
Tips and techniques
Recipe FAQs
Storage
- Refrigerate-
- Freeze- not recommended because of addition of heavy cream....
- Reheat-
- Make ahead- 1 day in advance...
More crockpot chicken dinner recipes
Recipe
Best Easy Slow Cooker Chicken Tikka Masala
The best, easy slow cooker chicken tikka masala recipe, homemade simple ingredients. Full of tender chicken breast cubes in a creamy tomato based sauce that is packed with garam masala, turmeric and many other warm Indian spices.
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Ingredients
- 2 tablespoon Oil Any neutral tasting oil or you can use ghee
- 1.25 cups Onions Finely chopped
- 3 cloves Garlic Finely minced
- 1 tablespoon Ginger Freshly grated
- 1 Green serrano pepper Optional. Small size. Cut in half. It's added to add more spice to this dish. You can also use a Thai green chili pepper or omit completely.
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon Turmeric powder
- 1.5 teaspoon Garam masala
- ½ teaspoon Paprika
- Salt To taste
- Black pepper To taste
- 1.25 cups Tomato puree
- ¼ cup Greek yogurt
- 1 tablespoon Lemon juice Freshly squeezed is best
- 2 tablespoon Tomato paste
- 2 pounds Chicken breast Boneless, Cut into small cubes
- ½ cup Heavy cream Can use more or less depending on your preference
- 1 tablespoon Dried fenugreek leaves Crushed roughly
- 3 tablespoon Cilantro Fresh, Finely chopped, For garnish
Instructions
- Heat oil in a large nonstick pan over medium-high heat.
- Add onion, garlic, ginger, serrano pepper (optional) and saute until golden brown and onions are partially softened.
- Add Kashmiri red chili powder, turmeric powder, garam masala, paprika, salt, pepper and mix until aromatic. This takes about 30-40 seconds.
- Transfer this curry base mixture into a crockpot (6 quart or larger).
- Add tomato puree, Greek yogurt, lemon juice, tomato paste and mix until combined.
- Add chicken and mix until fully coated.
- Cover and cook on High for 4 hours or until chicken is tender and cooked through.
- Remove lid and mix in crushed fenugreek leaves.
- Stir in heavy cream.
- Garnish with cilantro.
- Let it cook uncovered for 15-20 minutes on High until the curry thickens a bit.
- Serve with basmati rice or naan and enjoy.
Notes
- Instead of heavy cream, you can use cashew cream or even coconut milk or cream but that would affect the flavor considerably.
- Don't use cornstarch to thicken this curry because it will add an odd chalky flavor.
- To thicken the curry further, you can continue to cook without lid until excess liquid is reduced at the end.
- Adjust the amount of spices based on your preference.
- You need to use both, tomato paste and tomato puree, for the best flavor and appearance.
- This dish is typically made with boneless chicken breast cubes but you can use boneless chicken thighs too.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and can be reheated in the microwave.
Nutrition
Calories: 332kcalCarbohydrates: 11gProtein: 35gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 120mgSodium: 244mgPotassium: 955mgFiber: 2gSugar: 6gVitamin A: 793IUVitamin C: 13mgCalcium: 53mgIron: 2mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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