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–+ servings
Slow Cooker Chicken Tikka Masala
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Print Recipe
Slow cooker chicken tikka masala in a white bowl over rice, garnished with cilantro
Prep Time10 minutes
Cook Time6 hours
Prep Time6 hours 10 minutes
servings6 servings

Ingredients

  • 2 lb Chicken Breasts boneless, skinless, cubed
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 cups tomato puree
  • 1 ½ tablespoon Garam Masala
  • ½ teaspoon Paprika
  • ½ teaspoon turmeric ground
  • ½ teaspoon cumin ground
  • ½ teaspoon coriander ground
  • 1 teaspoon Sugar
  • 1 tablespoon ginger fresh grated ginger
  • 3 cloves garlic minced
  • ½ medium Onion Yellow, diced
  • ½ cup yogurt plain
  • ¼ cup Heavy Cream
  • Cilantro for topping
  • Basmati rice and naan bread for serving

Instructions

  1. Add the cubed chicken to your slow cooker.
    2 lb Chicken Breasts
  2. In a medium mixing bowl, whisk together tomato puree, salt, pepper, garam masala, paprika, turmeric, cumin, coriander, granulated sugar, ginger, and garlic.
    ½ tsp Salt, ¼ tsp Black Pepper, 2 cups tomato puree, 1 ½ tbsp Garam Masala, ½ tsp Paprika, ½ tsp turmeric, ½ tsp cumin, ½ tsp coriander, 1 tsp Sugar, 1 tbsp ginger, 3 cloves garlic
  3. Pour this over top of the chicken.
  4. Add onion, and stir everything to coat all of the chicken.
    ½ medium Onion
  5. Cook on high 3-4 hours or low for 6-8. If cooking on low, check at 6 hours to avoid overcooking.
  6. When cooking is finished, stir in plain yogurt and heavy cream. Top with cilantro as desired.
    ½ cup yogurt, ¼ cup Heavy Cream, Cilantro for topping
  7. Serve over basmati rice, and with naan bread, if desired.
    Basmati rice and naan bread

Nutrition

Serving: 1 | Calories: 268kcal | Carbohydrates: 12g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 408mg | Potassium: 1022mg | Fiber: 2g | Sugar: 7g | Vitamin A: 742IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg

Notes

WANT MORE FLAVOR?
For deeper, restaurant-style flavor, brown the chicken first. Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, sear the chicken cubes for 2 to 3 minutes per side until golden brown (they do not need to be cooked through). Transfer to the slow cooker and proceed with the recipe. This step adds a caramelized flavor and richer color to the sauce.
You can also sauté the onions in the same skillet for 5 minutes until soft and translucent before adding them to the slow cooker. This brings out their sweetness and avoids any raw onion bite.
CourseCrock-Pot Recipes
CuisineIndian
KeywordSlow Cooker Chicken Tikka Masala
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