Chicken Tikka Masala
This easy crockpot chicken tikka masala brings bold, cozy flavor to the table with very little hands-on time. The sauce turns rich and aromatic as it simmers, making it a reliable weeknight dinner that feels special.
Ingredients
- 2 lbs boneless skinless chicken thighs or chicken breasts
- 1 cup plain yogurt
- 3 cloves garlic minced
- 1 tbsp ginger fresh, grated or minced
- 2 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 2 turmeric to taste
- 1 tsp chili powder or to taste
- 1 tsp salt or to taste
- 1 2 black pepper to taste
- 1 can tomato sauce or crushed tomatoes 15-ounce
- 2 tbsp butter or oil
- 1 cup heavy cream or coconut cream
- 2 tbsp fresh cilantro for serving
Instructions
- In a large bowl, combine the yogurt, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, chili powder, salt, and pepper. Add the chicken and coat it well.
- Place the seasoned chicken in the slow cooker. Pour in the tomato sauce or crushed tomatoes, then dot the top with butter or drizzle with oil.
- Cover and cook on low until the chicken is fully cooked and tender. If you are short on time, you can cook it on high, but low heat gives the best texture.
- Stir in the heavy cream or coconut cream near the end of cooking. Let it heat through so the sauce becomes smooth and velvety.
- Taste and adjust the seasoning if needed. Spoon over rice, sprinkle with cilantro, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce needs loosening. This recipe also freezes well for longer storage.