Description
A rich and flavorful Slow Cooker Chicken Tikka Masala recipe featuring tender chicken thighs simmered in a creamy, spiced tomato sauce with a homemade blend of Indian spices, perfect for an effortless and comforting meal.
Ingredients
Scale
Main Ingredients
- 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: In a small mixing bowl, whisk together all the spices listed under the "spice blend" section until well combined. Set aside.
- Add Chicken and Aromatics: Place the chicken thighs, grated onion, minced garlic, and grated ginger into a 6 or 7 quart slow cooker. Sprinkle the prepared spice blend evenly over the ingredients. Toss gently to coat the chicken thoroughly with the spices.
- Add Tomato and Yogurt: Pour the canned tomato puree and the low fat plain Greek yogurt into the slow cooker. Toss again to mix everything well with the chicken and spices.
- Slow Cook the Chicken: Cover the slow cooker and cook on low heat for 5 hours until the chicken is tender and fully cooked through, absorbing the flavors of the sauce.
- Thicken and Finish 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. Stir gently to combine and heat through.
- Adjust Seasoning: Taste the curry and season with cayenne pepper for heat, if desired. Add additional salt if needed to balance flavors.
- Serve: Serve the Chicken Tikka Masala hot, garnished with fresh cilantro. It pairs beautifully with basmati rice or naan bread for a complete meal.
Notes
- Use chicken thighs as they stay juicy and tender during long cooking; chicken breasts can dry out.
- You can substitute dried fenugreek with fenugreek leaves if available for more authentic flavor.
- If you prefer a thicker sauce, cook uncovered for an additional 15-20 minutes at the end to reduce excess liquid.
- Adjust Kashmiri chili powder quantity to control the spice level; 1 Tbsp is mild, 2 Tbsp adds more heat.
- Serve with basmati rice or warm naan to soak up the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
