Slow Cooker Chicken Tikka Masala Recipe
A rich and flavorful Slow Cooker Chicken Tikka Masala recipe featuring tender chicken thighs marinated in aromatic Indian spices and yogurt, then slow-cooked in a creamy tomato sauce with a hint of sweetness from pomegranate juice and honey. Perfectly spiced and comforting, this dish is easy to prepare and ideal for a family meal.
- Prep Time: 15 minutes (plus at least 2 hours marinating time)
- Cook Time: 4 hours 15 minutes
- Total Time: 6 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Marinade
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cup plain yogurt
- 1 teaspoon salt
- 2 pounds boneless chicken thighs
Cooking and Sauce
- 2 tablespoons ghee, butter, or oil
- 1 large onion, diced
- 1 (28-ounce) can crushed tomatoes
- 1 cup heavy cream
- ¼ cup pomegranate juice
- 2 tablespoons honey
- 1 teaspoon garam masala
- Salt, to taste
Garnish (Optional)
- Pomegranate arils
- Additional yogurt
- Fresh cilantro
- Basmati rice, for serving
Instructions
- Toast Spices: In a dry skillet over medium heat, toast the grated ginger, minced garlic, garam masala, paprika, ground coriander, ground cumin, and ground turmeric for about 2 minutes until fragrant. Remove from heat and let the spices cool.
- Prepare Marinade: In a mixing bowl, combine the toasted spices with plain yogurt and salt, stirring well to form the marinade.
- Marinate Chicken: Add the boneless chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to develop.
- Sear Chicken: Heat ghee, butter, or oil in a skillet over medium-high heat. Sear the marinated chicken in batches, cooking each side for approximately 3 minutes until browned. Remove chicken and transfer to the slow cooker.
- Sauté Onion: In the same skillet, sauté the diced onion for about 5 minutes until softened and translucent. Transfer the onion to the slow cooker.
- Add Sauce Ingredients: Add crushed tomatoes, heavy cream, pomegranate juice, honey, and additional garam masala to the slow cooker with the chicken and onions. Stir to combine all ingredients evenly.
- Slow Cook: Cover and cook on low for 4 hours until the chicken is tender and cooked through. Adjust salt to taste.
- Chop Chicken: Remove the chicken from the slow cooker and chop into 1-inch pieces. Return the chopped chicken to the sauce and stir gently to combine.
- Garnish and Serve: Garnish the Chicken Tikka Masala with pomegranate arils, a dollop of yogurt, and freshly chopped cilantro. Serve hot over basmati rice if desired.
Notes
- Marinating the chicken overnight intensifies the flavors and tenderizes the meat further.
- Searing the chicken before slow cooking adds depth and richness to the final dish.
- Using ghee gives a more authentic flavor, but butter or oil works well as substitutes.
- Adjust the level of spice by modifying the amount of garam masala and paprika based on your preference.
- For a lighter version, substitute heavy cream with coconut milk or a lower-fat cream alternative.
- You can prepare this recipe a day ahead as the flavors improve after resting.