Enjoy this takeout favorite at home, letting your slow cooker do the work: Chicken Tikka Masala.
Like many beloved dishes, the origin story behind Chicken Tikka Masala is not just one story, but various legends and stories. The most popular one is about a Pakistani-Scottish chef, Ali Ahmed Aslam, living and cooking in Glasgow in the 1960s. He adapted the traditional South Asian chicken tikka (small bits of chicken) and curry to Scottish tastes, adding extra tomato and masala spice blend. While some people question whether this dish was indeed the OG Chicken Tikka Masala, it’s a good story about a chef blending cuisines to make something tasty, and today Chicken Tikka Masala is one of the most popular dishes to order at Indian restaurants, whether you’re eating in or taking out.
While you may not have the time or equipment like a restaurant kitchen to keep a big pot of chicken and sauce bubbling along all day, you can get the same results with your slow cooker. The slow cooker’s low, slow heat is perfect for creating the signature zesty but a little sweet sauce, and chicken thighs cook up juicy and tender. As the sauce simmers over a long time, the flavor depth grows, so the slow cooker is just right for this kind of recipe.
You’ll enjoy this Chicken Tikka Masala long before you take your first bite. When you walk in from work, your house will smell amazing! The aromas of the spice blend and tomatoes are tantalizing. The hands-off approach is a nice benefit and means Chicken Tikka Masala is totally doable for a weeknight dinner. You can quickly cook up a batch of basmati rice in your rice cooker or cook the rice the night before and reheat it in the microwave.
Garam Masala: the secret ingredient
Garam Masala is a popular spice blend made from a variety of Indian spices. You can usually find it near the Indian foods in your grocery store. “Garam” translates to “hot” and “Masala” translates to “spices,” but don’t worry, it’s not usually eye-wateringly spicy. The “heat” mainly refers to the “warming” way spices like cinnamon, cardamom, cloves, and black peppercorns boost metabolism. While each region of India, Pakistan, and Bangladesh is known for their own variety of Garam Masala, the blend you buy at a typical US grocery store is likely the milder version popular in northern India. Garam Masala’s wonderfully complex flavor is what gives Chicken Tikka Masala its characteristic kick.
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) tomato sauce
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro, chopped for garnish
- Cooked rice, for serving
How to Make Slow Cooker Chicken Tikka Masala
Step 1: In a small bowl, mix together garam masala, cumin, paprika, turmeric, and cayenne pepper.
Step 2: Season the chicken pieces with the spice mixture, ensuring each piece is coated evenly.
Step 3: Place the seasoned chicken at the bottom of the slow cooker.
Step 4: Top the chicken with diced onion, minced garlic, and grated ginger, spreading them evenly over the chicken.
Step 5: Pour the tomato sauce over the chicken and spices, making sure the chicken is well-covered.
Step 6: Cover the slow cooker and set to cook on low for 8 hours or high for 4 hours.
Step 7: Once the chicken is tender and the cooking time is complete, gently stir in the heavy cream and season with salt to taste.
Step 8: Allow the mixture to heat through for an additional 10 minutes on low.
Step 9: Serve the chicken tikka masala over cooked rice and garnish with chopped fresh cilantro.
FAQs & Tips
How to Make Ahead and Store?
Slow cooker meals are usually easy make-ahead meals, and this Chicken Tikka Masala is no exception. Let it cool, and you can store it in an airtight container in the fridge for up to 4-5 days or in the freezer for up to 2 months. However, these instructions really only apply to the chicken and sauce – don’t store any rice you make to go with it in the same container. Otherwise, the rice will just get mushy.
Can I Substitute Boneless, Skinless Chicken Breasts for the Chicken Thighs?
While you can certainly substitute boneless, skinless chicken breasts for the dark meat, you will be giving up texture. The dark meat of the chicken thighs is a better choice for the slow cooker – it retains moisture better and results in a juicier bite. If you do swap out for white meat, leave the pieces big so they don’t dry out as much and check frequently for the last hour of cooking so you don’t overcook them.
What are Some Dairy-Free Options for this Dish?
If you need a dairy-free option to replace the heavy cream, your best bet is full-fat coconut milk (the type you find in cans). Substitute an equal amount of coconut milk for the heavy cream.
Serving Suggestions
You really just need two things to serve with Slow Cooker Chicken Tikka Masala. First, a pot of delicious, cooked basmati rice and then some naan or flatbread. Use your rice cooker to make the rice quickly and if it’s a weeknight, buy the naan from the bread section of your grocery store.
If you enjoyed this adventure into South Asian cooking, then try these Indian Spiced Drumsticks next, or maybe give this Indian Butter Chicken a go if you’re looking for another curry fix.
Slow Cooker Chicken Tikka Masala
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large yellow onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can 15 ounces tomato sauce
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro chopped for garnish
- Cooked rice for serving
Instructions
- In a small bowl, mix together garam masala, cumin, paprika, turmeric, and cayenne pepper.
- Season the chicken pieces with the spice mixture, ensuring each piece is coated evenly.
- Place the seasoned chicken at the bottom of the slow cooker.
- Top the chicken with diced onion, minced garlic, and grated ginger, spreading them evenly over the chicken.
- Pour the tomato sauce over the chicken and spices, making sure the chicken is well-covered.
- Cover the slow cooker and set to cook on low for 8 hours or high for 4 hours.
- Once the chicken is tender and the cooking time is complete, gently stir in the heavy cream and season with salt to taste.
- Allow the mixture to heat through for an additional 10 minutes on low.
- Serve the chicken tikka masala over cooked rice and garnish with chopped fresh cilantro.
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