Whenever my guests eat this recipe, they simply just say 'yes'

Print this recipe
Try your hand at making an authentic Indian-style chicken tikka masala, right in your slow cooker. Boneless chicken thighs gain a coating of traditional Indian spices such as coriander, turmeric and garam masala, and cooked into a rich tomato-based sauce. A handful of fresh chopped cilantro adds a burst of freshness and ties the whole dish together. Make this dish a meal by serving it with fresh steamed jasmine rice and/or fresh baked naan bread.
Although a traditional chicken masala dish would be cooked on the stovetop or in the oven, this modernized version is prepared in a slow cooker. If you prefer white meat or want something that shreds more easily, use chicken breast instead of thighs. This dish can be made in just a few hours while on the high setting, or have the masala cook low and slow all day on low. Either way, you're going to end up with a healthy and tasty meal that will leave your house smelling great.
Cooktop Cove
Slow Cooker Chicken Tikka Masala
4 to 6
20 minutes
4 hours 30 minutes
4 hours 50 minutes
2 pounds boneless, skinless chicken thighs, cut into pieces
1/2 cup whole milk plain yogurt
1 large yellow onion sliced.
3 garlic cloves, minced
1 tablespoon fresh minced ginger
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
1 can (15 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 cup fresh cilantro, chopped
Grease the bottom of the slow cooker with oil or butter.
Place the onion, garlic, ginger, coriander, turmeric, garam masala, salt, pepper and diced tomatoes in the bottom of the slow cooker. Stir to combine.
Add the tomato paste and mix to combine.
Place the chicken, yogurt, and can of tomato sauce in the slow cooker, and stir to fully coat the chicken.
Cover the slow cooker and cook on high for 4 to 4 1/2 hours. Avoid removing the lid while cooking.
Ladle portions into individual bowls or plates.
Garnish with cilantro and/or smoked paprika.
Print this recipe