Slow Cooker Chicken Tikka Masala
Slow Cooker Chicken Tikka Masala is the perfect dinner for busy days, made with chicken thighs in a creamy sauce mixed with spices, cream, and yogurt, served over rice and topped with fresh cilantro!
Servings: 8 servings
Calories: 451kcal
Equipment
- 1 6-Quart Slow Cooker
Ingredients
- 1 1/2 cups plain yogurt
- 29 ounces tomato puree (1 big can)
- 1 tablespoon lemon juice
- 3 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon white sugar
- 2 tablespoons garam masala
- 1 tablespoon ground ginger
- 1 tablespoon cumin
- 1 tablespoon paprika
- 3 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (optional)
- 1 small yellow onion chopped
- 1 medium bell pepper (any color) chopped
- 3 medium bay leaves (remove after cooking and discard)
- 3 pounds chicken thighs boneless, skinless, cut into 1-inch pieces
- 1 tablespoon unsalted butter
- 1 tablespoon corn starch
- 1 cup heavy cream
- 1 bunch fresh cilantro roughly chopped (for garnish)
Instructions
- In the slow cooker whisk together yogurt, tomato puree, lemon juice, tomato paste, olive oil, sugar, and spices.
- Add onions, bell pepper, and bay leaves and mix in until well combined. Add chicken, stirring until well-coated with sauce. Add butter on top (it will melt and mix in as it cooks).
- Cover slow cooker and cook on low for 8 hours OR on high for 4 hours.
- About 20 minutes before the slow cooker is done, whisk together cornstarch and heavy cream. Add to the slow cooker while stirring everything together. Cover slow cooker again and allow to finish cooking.
- When time is up, remove bay leaves and discard. Serve with rice and fresh cilantro.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 2-3 days.
Freeze leftovers in a freezer-safe container for 2-3 months. Defrost in the refrigerator, and reheat in a saucepan over medium-low heat, stirring often.
Cooking Tips
- If you want the charred flavor that you'd get in a more traditional chicken tikka masala, you can marinate the chicken in the yogurt and spices for about 3 hours in the refrigerator. Sear the chicken and onions in a pan before adding to the slow cooker.
Nutrition
Calories: 451kcal | Carbohydrates: 20g | Protein: 38g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 844mg | Potassium: 1145mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2266IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 5mg