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Slow Cooker Easy Chicken Tikka Masala

A classic Indian dish featuring tender chicken simmered in a rich, spiced tomato sauce, perfect for busy days.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 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 teaspoons garam masala
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
For the Curry Base
  • 2 tablespoons oil For sautéing onions
  • 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 For added depth and color
  • 2 tablespoons kasoori methi (dried fenugreek leaves), crushed
  • ½ cup chopped cilantro For garnish

Method
 

Preparation
  1. Cut the chicken breasts into 2 to 3-inch cubes.
  2. Add 2 teaspoons kosher salt and lemon juice to the chicken and mix well.
  3. 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.
Cooking
  1. 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.
  2. Transfer the cooked onions evenly into the bottom of the slow cooker.
  3. Layer the tomato puree evenly over the onions.
  4. Arrange the marinated chicken pieces on top of the tomato layer.
  5. Cover the slow cooker with the lid. Set it to the ‘Slow Cook (Hi)’ setting, and cook for 4 hours.
  6. After the cooking cycle ends, add the heavy cream, crushed kasoori methi, and stir well.
  7. Adjust the flavor by adding tomato paste or sugar as desired.
  8. Sprinkle the chopped cilantro over the curry and serve hot.

Notes

Serve with basmati rice or naan bread. Pair with a side salad and mango chutney for a complete meal.