Slow Cooker Chicken Tikka Masala Recipe
Slow cooker chicken tikka masala is perfect for an easy family dinner or meal prep for the week. It’s creamy, spicy, and pairs perfectly with a side of basmati rice and naan.
Equipment
Ingredients
Chicken Marinade
- 3 pounds chicken breast
- 2 teaspoons salt
- 2 tablespoons lemon juice
- 6 tablespoons plain yogurt thick, like siggi's
- 2 tablespoons minced garlic
- 2 tablespoons kashmiri red chili powder
- 2 tablespoons onion powder
- 1 tablespoon powdered ginger loosely packed
- 1 tablespoon garam masala
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
Curry
- 28 ounces canned tomato puree
- 1½ cups heavy cream
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 1 teaspoon powdered fenugreek or dried fenugreek leaves
- ½ teaspoon salt
Optional Garnishes & Sides
- Cilantro chopped, optional garnish
- Basmati rice steamed
- Naan
Instructions
- Cut the chicken breast into 2-inch chunks and add to a large bowl.
- Season chicken with salt and lemon juice, then mix until well-coated.
- Add yogurt, minced garlic, kashmiri red chili powder, onion powder, powdered ginger, garam masala, cumin, paprika, turmeric, and ground coriander to the chicken. Stir until marinade is well-combined and chicken is coated.
- Cover with plastic wrap and marinate in the fridge overnight.
- The next day, pour the tomato puree into the slow cooker. Add the marinated chicken, then cover and cook on LOW for 6 hours.
- After 6 hours, turn off the slow cooker. Stir in heavy cream, tomato paste, butter, fenugreek, and salt until well-combined.
- Optionally garnish with fresh cilantro and serve hot with basmati rice and naan.
Notes
Indian spices: Some spices (like kashmiri red chili powder, garam masala, and fenugreek) may be difficult to find but they're totally worth the hunt - it's these unique flavors that really make this dish! Some grocery stores carry these, but if you can't find them head to your local spice store or Indian market.
Yogurt: It's best to use a thick and creamy yogurt (we like using siggi's) for the chicken marinade. Thinner yogurts will thin out the curry during cooking. Note: we don't recommend using Greek yogurt for this recipe, as it leads to a grainy texture instead of the smooth, creamy curry you want!
Naan: A side of naan is a must with chicken tikka masala - it's the perfect vehicle for soaking up all that delicious curry! We follow this recipe since it's fairly quick and easy, and tastes amazing.
Nutrition
Serving: 1serving | Calories: 461kcal | Carbohydrates: 21g | Protein: 53g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1210mg | Potassium: 1654mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2097IU | Vitamin C: 24mg | Calcium: 110mg | Iron: 5mg
