Slow Cooker Easy Chicken Tikka Masala Recipe
Experience the allure of a classic Indian dish with this Slow Cooker Easy Chicken Tikka Masala Recipe. It’s perfect for busy days when you crave a delightful, comforting meal without the fuss. With tender chicken simmered in a rich, spiced tomato sauce, this recipe brings a taste of India to your kitchen with minimal effort.
Recipe Information
Prep Time: 30 minutes
Cook Time: 240 minutes
Total Time: 270 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 35 grams
Carbohydrates: 10 grams
Fat: 30 grams
Fiber: 2 grams
Sugar: 4 grams
Sodium: 700 mg
Why Make Slow Cooker Easy Chicken Tikka Masala Recipe
This Slow Cooker Easy Chicken Tikka Masala Recipe isn’t just delicious; it offers a wholesome and satisfying meal that the whole family will love. It’s packed with protein from the chicken, and the spices provide a genuine depth of flavor while being customizable to suit your taste preferences. Plus, with the slow cooker doing the work, it allows for more relaxation time or the opportunity to get other things done around the house.
How to Make Slow Cooker Easy Chicken Tikka Masala Recipe Step by Step
Ingredients
2 pounds skinless boneless chicken breasts, cut into 2 to 3-inch cubes
2½ teaspoons kosher salt (2 teaspoons for marinade)
1 tablespoon lemon juice
3 tablespoons plain yogurt
1 tablespoon Kashmiri red chili powder
½ teaspoon ground turmeric
1½ teaspoon garam masala
1 tablespoon grated ginger
1 tablespoon minced garlic
2 tablespoons oil
2 medium yellow onions, finely diced
1½ cups tomato puree (or puree of 3 fresh tomatoes)
½ teaspoon kosher salt
½ to ¾ cup heavy cream (or unsweetened coconut cream/homemade cashew cream for dairy-free)
1 to 2 tablespoons tomato paste
2 tablespoons kasoori methi (dried fenugreek leaves), crushed
½ cup chopped cilantro
Directions
Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoons kosher salt and lemon juice to the chicken and mix well. Then add plain yogurt, Kashmiri red chili powder, ground turmeric, garam masala, grated ginger, and minced garlic. Combine thoroughly and allow the mixture to marinate while preparing the rest of the ingredients, ideally for at least 20-30 minutes. Heat oil in a medium pan over medium heat. Add the finely diced onions and ½ teaspoon salt. Cook the onions for about 5 minutes, stirring frequently, until they soften and turn translucent. This step builds the base flavor for the curry. If using an Instant Pot with slow cooker functionality, you may sauté the onions directly in the pot to save time and reduce cleanup. Transfer the cooked onions evenly into the bottom of the slow cooker or crockpot. Layer the tomato puree evenly over the onions. Then arrange the marinated chicken pieces on top of the tomato layer. Cover with the lid. Set the slow cooker to the ‘Slow Cook (Hi)’ setting, and cook for 4 hours. During this time, the chicken will become tender and absorb the rich flavors of the spices and tomato base. After the 4-hour cooking cycle ends, open the slow cooker and add the heavy cream. Crush the kasoori methi in the palm of your hands and add it to the curry as well. Stir well to combine. Taste the curry and add tomato paste for more depth and color as desired. Optionally, add 1 teaspoon of sugar to balance the flavors if the tomato puree or paste is too acidic. Adjust cream quantity to your preferred richness. Sprinkle the chopped cilantro over the curry for a fresh herbal note. Serve hot with basmati rice and naan bread for a satisfying meal experience.
How to Serve Slow Cooker Easy Chicken Tikka Masala Recipe
You can enhance your meal by serving the Slow Cooker Easy Chicken Tikka Masala with fluffy basmati rice or warm naan bread. A side of fresh salad with a lemon vinaigrette can add a refreshing crunch, while mango chutney can provide a sweet contrast to the spiced flavors. Don’t forget to pair it with your favorite drink, such as a chilled lassi or a crisp white wine.
How to Store Slow Cooker Easy Chicken Tikka Masala Recipe
To store your Slow Cooker Easy Chicken Tikka Masala, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days. When reheating, simply warm it on the stove or in the microwave until heated through. For longer storage, it may be frozen for up to 3 months; thaw it overnight in the fridge before reheating.
Expert Tips for Cooking Slow Cooker Easy Chicken Tikka Masala Recipe
- For a deeper flavor, allow the chicken to marinate for a few hours or overnight in the fridge.
- If you’re short on time, using pre-marinated chicken can still yield fantastic results.
- Adjust the chili powder to your spice preference – add more for a kick!
- Experiment with different types of cream or coconut milk for varied richness and flavor.
- Garnish with additional cilantro or serve with lemon wedges for a refreshing twist.
Delicious Variations of Slow Cooker Easy Chicken Tikka Masala Recipe
- Spice it up by adding extra Kashmiri red chili powder or fresh chilis for more heat.
- Try adding a splash of orange juice or zest for a citrusy note.
- Create a vegetarian version using chickpeas or tofu for protein.
Frequently Asked Questions about Slow Cooker Easy Chicken Tikka Masala Recipe
What can I use instead of chicken?
You can substitute chicken with chickpeas, tofu, or paneer for a vegetarian option.
Can I make this recipe in advance?
Absolutely! You can prepare it a day ahead and reheat it for a quick meal.
Is it possible to make this dairy-free?
Yes, simply replace the heavy cream with coconut cream or homemade cashew cream.
Conclusion
Overall, the Slow Cooker Easy Chicken Tikka Masala Recipe promises a delightful culinary experience that is as flavorful as it is simple to prepare. Perfect for family dinners or meal prepping for the week, this dish brings comfort and satisfaction to your table. Try it today and enjoy the wonderful blend of spices!
Slow Cooker Easy Chicken Tikka Masala
Ingredients
Method
- Cut the chicken breasts into 2 to 3-inch cubes.
- Add 2 teaspoons kosher salt and lemon juice to the chicken and mix well.
- Add plain yogurt, Kashmiri red chili powder, ground turmeric, garam masala, grated ginger, and minced garlic. Combine thoroughly and allow the mixture to marinate for at least 20-30 minutes.
- Heat oil in a medium pan over medium heat. Add the finely diced onions and ½ teaspoon salt. Cook for about 5 minutes until the onions soften and turn translucent.
- Transfer the cooked onions evenly into the bottom of the slow cooker.
- Layer the tomato puree evenly over the onions.
- Arrange the marinated chicken pieces on top of the tomato layer.
- Cover the slow cooker with the lid. Set it to the ‘Slow Cook (Hi)’ setting, and cook for 4 hours.
- After the cooking cycle ends, add the heavy cream, crushed kasoori methi, and stir well.
- Adjust the flavor by adding tomato paste or sugar as desired.
- Sprinkle the chopped cilantro over the curry and serve hot.
