Crockpot Chicken Tikka Masala

Ingredients

• 900 gr boneless, skinless chicken thighs (Cut into large chunks)
• 6 tbsp plain full-fat yogurt
• 2 tsp ground cumin (For the spiced yogurt marinade)
• 2 tsp ground coriander / koriander (For the spiced yogurt marinade)
• 2 tsp garam masala (For the spiced yogurt marinade)
• 2 tsp paprika (For the spiced yogurt marinade)
• 2 tsp ground red chilli powder (For the spiced yogurt marinade; use ground red chilli powder, not an American chili seasoning blend)
• 1 tsp salt (For the spiced yogurt marinade)
• 1 tsp turmeric / kurkuma (For the spiced yogurt marinade)
• 450 ml plain tomato sauce (1 can)
• 1 onion (Large; finely chopped)
• 4 tbsp minced garlic
• 4 tsp ground cumin (For the curry sauce)
• 2 tsp ground coriander (For the curry sauce)
• 2 tsp garam masala (For the curry sauce)
• 1 tsp turmeric / kurkuma (For the curry sauce)
• 1 tsp ground red chilli powder (For the curry sauce; or to taste. Use ground red chilli powder, not an American chili seasoning blend; adjust to your heat preference)
• 0.5 tsp salt (For the curry sauce; adjust after cooking)
• 200 ml heavy cream
• cilantro (Chopped, for serving)
• basmati rice (For serving; amount not specified)
• naan (For serving; amount not specified)

Steps

1. 1

   Cut the chicken thighs into large chunks if they are not already cut.

2. 2

   In a bowl, mix the yogurt with the marinade cumin, coriander, garam masala, paprika, red chilli powder, salt, and turmeric.

3. 3

   Add the chicken chunks to the spiced yogurt and coat them thoroughly. Cover and refrigerate for at least 30 minutes, or overnight for more flavor.

4. 4

   Add the tomato sauce, finely chopped onion, minced garlic, and curry-sauce cumin, coriander, garam masala, turmeric, red chilli powder, and salt to the crockpot. Stir to combine. No water or broth is needed.

5. 5

   Add the marinated chicken and all of its marinade to the crockpot, stirring it into the sauce.

6. 6

   Cover and cook on LOW for approximately 4–5 hours or HIGH for 2–3 hours, checking early. The chicken should be tender and reach at least 165°F (74°C).

7. 7

   Stir in the heavy cream. Cover and heat gently on LOW for another 15–20 minutes.

8. 8

   Taste the sauce and adjust the salt as needed.

9. 9

   If the sauce needs thickening, remove the chicken. Gently simmer the sauce in a saucepan until it reaches your desired consistency, then return the chicken to the sauce.

10. 10

    Serve with basmati rice and naan, then finish with chopped cilantro.

Notes

The creator's transcript gives 4½ hours on LOW; the description also provides the full LOW/HIGH ranges. Optional sauce-thickening is done in a saucepan. Serving amounts for cilantro, basmati rice, and naan are not specified.

Nutrition per serving

• dinner
• main course
• South Asian
• slow cooker
• slow-cooked
• gluten-free without naan
• contains dairy
• family dinner