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Crockpot Chicken Tikka Masala Recipe

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4.2 from 8 reviews

Crockpot Chicken Tikka Masala is a comforting and flavorful Indian-inspired dish made easy with a slow cooker. Tender chunks of chicken are simmered in a creamy and richly spiced tomato-based sauce, creating a perfect weeknight dinner. Minimal prep and slow cooking allow the flavors to meld beautifully, served best with fluffy white rice and warm naan bread for a satisfying meal.

  • Total Time: 7 hours 15 minutes
  • Yield: 8 servings

Ingredients

Chicken and Aromatics

  • 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced or pressed
  • 1 tablespoon grated fresh ginger or ginger paste

Sauce

  • 1 can (28 oz) crushed tomatoes
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt

Instructions

  1. Cook the aromatics: In a skillet pan over medium heat, heat 1 tablespoon of olive oil. Add the finely diced yellow onion and cook until softened and light golden, about 5-7 minutes.
  2. Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for an additional 1 minute until very fragrant.
  3. Transfer to slow cooker: Pour the onion, garlic, and ginger mixture into a 5.5-quart slow cooker.
  4. Add sauce ingredients: Add crushed tomatoes, heavy cream, tomato paste, garam masala, ground cumin, ground coriander, turmeric, smoked paprika, and kosher salt to the slow cooker. Stir well to combine all the ingredients evenly.
  5. Add chicken: Place the chicken pieces into the slow cooker and stir to coat them evenly with the tikka masala sauce.
  6. Slow cook: Cover the slow cooker with the lid and cook on LOW heat for 6-7 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  7. Adjust seasoning: Taste the sauce and adjust seasonings as needed; add a pinch of kosher salt if flavors are muted from cooking.
  8. Serve: Serve the Chicken Tikka Masala hot over cooked white rice with naan bread on the side for a complete meal.

Notes

  • Use either chicken breasts or thighs depending on preference; thighs will be more tender and juicy.
  • Sautéing the onions, garlic, and ginger before adding to the slow cooker enhances the flavor.
  • If the sauce is too thick near the end of cooking, add a splash of water or chicken broth to adjust consistency.
  • For a dairy-free version, substitute heavy cream with coconut milk.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Serve with basmati rice and naan bread for a traditional Indian meal experience.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Indian

Find it online: https://dishiary.com/crockpot-chicken-tikka-masala-recipe/