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Slow Cooker Easy Chicken Tikka Masala Recipe

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This Slow Cooker Easy Chicken Tikka Masala recipe offers a flavorful, creamy, and aromatic Indian-inspired curry made with tender chicken breasts marinated in spices and yogurt, slow-cooked to perfection. Ideal for a hands-off cooking experience, it combines the richness of tomato puree, traditional spices, kasoori methi, and a touch of cream to create a comforting and satisfying meal best served with basmati rice or naan.

Ingredients

For the Chicken Marinade

  • 2 pounds skinless boneless chicken breasts, cut into 2-3 inch cubes
  • 2½ teaspoons kosher salt (divided)
  • 1 tablespoon lemon juice
  • 3 tablespoons plain yogurt
  • 1 tablespoon kashmiri red chili powder
  • ½ teaspoon ground turmeric
  • 1½ teaspoons garam masala
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garlic, minced

For the Curry Base

  • 2 tablespoons cooking oil
  • 2 medium yellow onions, finely diced
  • 1½ cups tomato puree (store-bought or homemade fresh tomato puree)
  • ½ to ¾ cup heavy cream (or unsweetened coconut cream / cashew cream as dairy-free alternatives)
  • 1 to 2 tablespoons tomato paste
  • 2 tablespoons kasoori methi (dried fenugreek leaves)
  • ½ cup fresh cilantro, chopped (for garnish)

Instructions

  1. Marinate the Chicken: Cut the chicken breasts into 2 to 3-inch cubes. In a mixing bowl, add 2 teaspoons kosher salt and lemon juice to the chicken pieces. Stir well to combine. Add plain yogurt, kashmiri red chili powder, ground turmeric, garam masala, grated ginger, and minced garlic. Mix thoroughly to coat the chicken evenly. Let the chicken marinate while preparing the other ingredients.
  2. Sauté the Onions: Heat 2 tablespoons of cooking oil in a medium pan over medium heat. Add the finely diced onions along with ½ teaspoon salt. Cook the onions for about 5 minutes, stirring frequently, until they soften and become translucent. If using an Instant Pot with a slow cooker function, you can saute the onions directly in the pot.
  3. Layer in Slow Cooker: Transfer the cooked onions evenly into the slow cooker or crockpot. Spread the tomato puree evenly over the onions. Then place the marinated chicken pieces in a single layer on top of the tomato puree. Cover with the slow cooker lid and set to Slow Cook (High) for 4 hours.
  4. Add Cream and Fenugreek: After 4 hours, open the lid to enjoy the inviting aromas. Add the heavy cream to the curry. Crush the kasoori methi between your palms and sprinkle it into the curry. Stir well to combine. Taste the sauce and add 1 to 2 tablespoons tomato paste to deepen flavor and adjust seasoning as needed. Optionally, add 1 teaspoon sugar to balance acidity. Add more cream if you prefer a richer sauce.
  5. Garnish and Serve: Stir in chopped cilantro just before serving. Serve the chicken tikka masala hot with steamed basmati rice and warm naan bread for a complete meal.

Notes

  • For a dairy-free version, substitute heavy cream with unsweetened coconut cream or make cashew cream by blending ½ cup cashews with ½ cup warm water until smooth.
  • This recipe works well with a traditional crockpot, Instant Pot slow cooker function, or Instant Pot AURA Multi Cooker. Using Instant Pot allows you to saute onions in the same pot for convenience.
  • If you cannot find quality tomato puree, blend 3 fresh tomatoes to create a fresh puree substitute.
  • You may use chicken thighs instead of breasts; just cut each thigh into two pieces for even cooking.
  • Adjust spiciness by varying the amount of Kashmiri red chili powder according to taste preferences.

Find it online: https://justsosavory.com/slow-cooker-easy-chicken-tikka-masala-recipe/