Description
This Slow Cooker Chicken Tikka Masala is a rich and creamy Indian-inspired dish featuring tender chicken thighs cooked in a fragrant tomato and yogurt-based sauce infused with a homemade spice blend. Perfect for a comforting and flavorful meal, it requires minimal effort thanks to slow cooking.
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: In a small mixing bowl, whisk together all the spices listed under the spice blend section. Set this aromatic mixture aside for later use.
- Combine Ingredients in Slow Cooker: Place the cubed 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 chicken and toss gently to coat all pieces well.
- Add Tomato and Yogurt: Pour in the canned tomato puree and low-fat Greek yogurt. Toss the mixture again to evenly distribute the ingredients and spices throughout the chicken.
- Cook the Chicken: Cover the slow cooker and cook on low heat for about 5 hours, or until the chicken is thoroughly cooked and tender.
- Prepare Cream Mixture and Finish: While the chicken cooks, whisk together the heavy cream and tapioca starch in a liquid measuring cup. Once the chicken is cooked, pour this cream mixture and the dried fenugreek into the slow cooker. Stir gently to combine and thicken the sauce.
- Adjust Seasoning and Serve: Add cayenne pepper to taste if you desire extra heat. Taste and adjust salt as needed. Serve the tikka masala hot, garnished with fresh cilantro and accompanied by basmati rice if desired.
Notes
- For a spicier kick, increase the Kashmiri chili powder or cayenne pepper according to your taste preference.
- Using chicken thighs rather than breast keeps the dish moist and flavorful during slow cooking.
- If you cannot find dried fenugreek, substitute with kasuri methi or omit, though it adds an authentic flavor.
- Tapioca starch helps thicken the sauce without adding heaviness; cornstarch can be used as an alternative.
- Make sure to trim excess fat from chicken thighs to avoid overly greasy sauce.
- This dish pairs excellently with basmati rice or warm naan bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
