Description
This Slow Cooker Chicken Tikka Masala is a creamy, flavorful Indian-inspired dish made with tender chicken thighs simmered in a spiced tomato and yogurt sauce. Perfect for a hands-off dinner, it features a rich blend of spices slow-cooked to perfection, served best with basmati rice and fresh cilantro.
Ingredients
Scale
Chicken and Sauce
- 3 lbs chicken thighs, trimmed of excess fat, cut into 1 1/4-inch cubes
- 1 small yellow onion, grated (scant 1/2 cup)
- 1 Tbsp peeled and finely grated ginger
- 1 Tbsp minced garlic
- 2 cups canned tomato puree
- 1/2 cup low fat plain Greek yogurt
- 2/3 cup heavy cream
- 4 tsp tapioca starch
- 1 Tbsp dried fenugreek
- Cayenne pepper, to taste (optional)
- Cilantro, for serving
Spice Blend
- 1 Tbsp ground cumin
- 1 Tbsp mild kashmiri chili powder
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp sugar
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Prepare the Spice Blend: Whisk together all the spices listed under the spice blend section in a small mixing bowl until well combined. Set aside.
- Combine Ingredients in Slow Cooker: Place the chicken thighs, grated onion, minced garlic, and grated ginger into a 6 or 7 quart slow cooker. Sprinkle the prepared spice blend over the chicken and toss everything together to coat the chicken pieces evenly with the spices.
- Add Tomato and Yogurt: Pour in the canned tomato puree and low fat plain Greek yogurt. Toss gently with the chicken mixture to combine all ingredients well.
- Slow Cook the Chicken: Cover the slow cooker with the lid and cook on low heat for 5 hours, or until the chicken is cooked through and tender.
- Thicken the Sauce: In a liquid measuring cup, whisk together the heavy cream and tapioca starch until smooth. Pour this mixture into the slow cooker along with the dried fenugreek. Gently stir to mix and allow the sauce to thicken slightly.
- Season to Taste: Add cayenne pepper for extra heat if desired, and adjust salt to taste. Stir again gently.
- Serve: Serve the chicken tikka masala hot, garnished with fresh cilantro. It pairs beautifully with basmati rice.
Notes
- You can substitute boneless chicken breasts for thighs but the dish may be less juicy.
- If you prefer a thicker sauce, allow it to cook uncovered on low for an additional 30 minutes after adding cream.
- Use full-fat yogurt for a richer taste and creamier texture.
- Dried fenugreek gives authentic flavor, but you can omit if unavailable and add a pinch of garam masala instead.
- Adjust cayenne pepper based on your heat preference or omit for milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
