Crockpot Tikka Masala

Ingredients

• 2 lb boneless, skinless chicken thighs (Cut into large chunks)
• 6 tbsp plain full-fat yogurt (For the marinade)
• 2 tsp ground cumin (For the marinade)
• 2 tsp ground coriander (For the marinade)
• 2 tsp garam masala (For the marinade)
• 2 tsp paprika (For the marinade)
• 2 tsp ground red chilli powder (For the marinade; use ground red chilli powder, not an American chili seasoning blend)
• 1 tsp salt (For the marinade)
• 1 tsp turmeric (For the marinade)
• 15 oz plain tomato sauce (1 can)
• 1 onion (Large, finely chopped)
• 4 tbsp minced garlic (For the curry sauce)
• 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 (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 heat preference)
• 0.5 tsp salt (For the curry sauce; adjust after cooking)
• 200 ml heavy cream (Stir in after the chicken is cooked)
• cilantro (Chopped, for serving)
• basmati rice (For serving; quantity not specified)
• naan (For serving; quantity not specified)

Steps

1. 1

   Cut the chicken thighs into large chunks if they have not already been prepared.

2. 2

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

3. 3

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

4. 4

   Add the plain tomato sauce, finely chopped onion, minced garlic, curry-sauce cumin, coriander, garam masala, turmeric, red chilli powder, and salt to the crockpot. Stir to combine. Do not add water or broth.

5. 5

   Add the 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 on HIGH for 2–3 hours, checking early. The chicken should be tender and reach an internal temperature of at least 165°F (74°C).

7. 7

   Stir in the heavy cream 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. Transfer the sauce to a saucepan and gently simmer until it reaches your desired consistency, then return the chicken to the sauce.

10. 10

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

Notes

Use ground red chilli powder rather than an American chili seasoning blend, and adjust it to your heat preference. Rice and naan quantities are not specified. The transcript gives a low-cook time of about 4½ hours; the description provides both LOW and HIGH ranges and a 15–20 minute cream-heating stage.

Nutrition per serving

• main
• dinner
• slow-cooked
• crockpot
• South Asian
• spicy
• gluten-containing
• contains dairy