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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