Description
This Slow Cooker Easy Chicken Tikka Masala recipe offers tender chicken breasts simmered in a rich, flavorful curry sauce made with spices, yogurt, tomato puree, and cream. Perfectly cooked in a crockpot or Instant Pot slow cooker function, this comforting Indian-inspired dish is effortless to prepare and ideal for a family meal. The curry is garnished with fresh cilantro and pairs beautifully with basmati rice and naan bread.
Ingredients
Chicken Marinade
- 2 pounds chicken breasts (skinless, boneless), cut into 2 to 3-inch cubes
- 2½ teaspoons kosher salt (2 teaspoons for marinade, ½ teaspoon for onions)
- 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
Curry Base
- 2 tablespoons oil
- 2 medium yellow onions, finely diced
- 1½ cups tomato puree (or blended fresh tomatoes)
Finishing Ingredients
- ½ to ¾ cup heavy cream (or coconut cream/cashew cream for dairy-free)
- 1 to 2 tablespoons tomato paste
- 2 tablespoons kasoori methi (dried fenugreek leaves), crushed
- ½ cup chopped cilantro for garnish
Instructions
- Marinate the Chicken: Cut chicken breasts into 2 to 3-inch pieces. In a bowl, combine chicken with 2 teaspoons kosher salt, lemon juice, plain yogurt, red chili powder, turmeric, garam masala, grated ginger, and minced garlic. Mix thoroughly and set aside to marinate while preparing other ingredients.
- Cook the Onions: Heat oil in a medium pan over medium heat. Add diced onions and ½ teaspoon salt. Cook for about 5 minutes, stirring frequently, until the onions soften and turn translucent. If using an Instant Pot slow cooker function, sauté the onions directly in the pot.
- Assemble in Slow Cooker: Transfer cooked onions evenly into the bottom of the crockpot or slow cooker. Spread tomato puree evenly over the onions. Layer the marinated chicken on top of the tomato puree. Cover with the crockpot lid.
- Slow Cook the Curry: Set the slow cooker to the high slow cook setting and cook for 4 hours. This slow simmering infuses the chicken with rich flavors and ensures tenderness.
- Finish the Curry: Once cooking is complete, stir in heavy cream. Crush kasoori methi in your palm and add it to the curry along with the tomato paste. Mix well, tasting the curry and adjusting seasoning or cream amount if needed. Optionally, add 1 teaspoon of sugar to balance the flavors. Garnish with chopped cilantro before serving.
- Serve: Enjoy your chicken tikka masala with basmati rice and naan bread for a complete meal.
Notes
- To make a dairy-free or cream-free version, substitute heavy cream with unsweetened coconut cream or cashew cream made by blending ½ cup cashews with ½ cup warm water until smooth.
- This recipe works well in a traditional crockpot slow cooker or using the Instant Pot slow cooker function. The Instant Pot also allows you to sauté onions in the same pot for convenience.
- If you lack quality tomato puree, blend 3 fresh tomatoes and use in place of the store-bought puree.
- Chicken thighs can be used as an alternative to breasts; cut each thigh into two pieces for even cooking.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
