Description
This Slow Cooker EASY Chicken Tikka Masala is a flavorful and aromatic Indian-inspired dish featuring tender chicken breasts marinated in yogurt and spices, slow-cooked to perfection in a rich tomato and cream sauce. It’s a convenient and fuss-free recipe perfect for a comforting weeknight dinner served with basmati rice and naan.
Ingredients
Scale
Chicken Marinade
- 2 pounds chicken breasts (skinless, boneless), cut into 2 to 3-inch cubes
- 2½ teaspoons kosher salt (2 tsp for marinade, ½ tsp for onions)
- 1 tablespoon lemon juice
- 3 tablespoons plain yogurt
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon ground turmeric
- 1½ teaspoons garam masala
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
Cooking Base
- 2 tablespoons oil
- 2 medium yellow onions, finely diced
- 1½ cups tomato puree (or homemade puree from 3 fresh tomatoes)
- 1 to 2 tablespoons tomato paste
- ½ to ¾ cup heavy cream (or coconut cream/cashew cream for dairy-free alternative)
- 2 tablespoons kasoori methi (dried fenugreek leaves)
- ½ cup chopped cilantro, for garnish
Instructions
- Marinate the Chicken: Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoons kosher salt and lemon juice to the chicken and mix well. Stir in the plain yogurt, Kashmiri red chili powder, ground turmeric, garam masala, grated ginger, and minced garlic. Mix everything together thoroughly and set aside to marinate while preparing the other ingredients.
- Sauté the Onions: Heat 2 tablespoons oil in a medium pan over medium heat. Add the finely diced onions along with ½ teaspoon of salt. Cook for about 5 minutes, stirring frequently, until the onions become soft and translucent. (If using an Instant Pot with slow cooker function, you can sauté the onions directly in the pot.)
- Layer Ingredients in Slow Cooker: Transfer the sautéed onions evenly into the bottom of the crockpot or slow cooker. Spread the tomato puree evenly over the onions. Then, place the marinated chicken cubes on top of the tomato puree layer. Cover with the crockpot lid and set to Slow Cook on high for 4 hours.
- Finish the Curry: After 4 hours, the chicken will be tender and infused with spices. Stir in the heavy cream, then crush the kasoori methi (fenugreek leaves) between your palms and add to the curry. Mix well and taste. Add tomato paste to deepen flavor and more cream if needed to adjust consistency. Optionally, add 1 teaspoon sugar to balance the flavors. Garnish with chopped cilantro before serving.
- Serve and Enjoy: Serve the chicken tikka masala hot with basmati rice and warm naan bread for a complete meal.
Notes
- To make a dairy-free version, substitute heavy cream with unsweetened coconut cream or homemade cashew cream (blend ½ cup cashews with ½ cup warm water until smooth).
- The recipe works well with a traditional Crockpot slow cooker, Instant Pot slow cooker function, or Instant Pot AURA Multi Cooker. Using Instant Pot allows sautéing onions in the same pot, while the Crockpot requires sautéing separately.
- If good quality tomato puree is unavailable, blend 3 fresh tomatoes to make homemade puree.
- Chicken thighs may be used instead of breasts; cut each thigh into two pieces for cooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian
Keywords: Chicken Tikka Masala, Slow Cooker Chicken Curry, Indian Chicken Recipe, Slow Cooked Tikka Masala, Easy Indian Curry
