Description
This Slow Cooker Chicken Tikka Masala is a rich and creamy Indian-inspired dish featuring tender chicken thighs simmered in a flavorful tomato sauce infused with a fragrant blend of spices. Perfect for an easy, hands-off dinner, it uses a slow cooker to develop deep flavors over several hours, finishing with a touch of cream and fenugreek for authenticity. Serve it with basmati rice and garnish with fresh cilantro for a hearty and satisfying meal.
Ingredients
Scale
Chicken and Sauce
- 3 lbs chicken thighs, trimmed of excess fat, cut into 1 1/4-inch cubes
- 1 small yellow onion, grated (scant 1/2 cup)
- 1 tbsp peeled and finely grated ginger
- 1 tbsp minced garlic
- 2 cups canned tomato puree
- 1/2 cup low fat plain Greek yogurt
- 2/3 cup heavy cream
- 4 tsp tapioca starch
- 1 tbsp dried fenugreek
- Cayenne pepper, to taste (optional)
- Cilantro, for serving
Spice Blend
- 1 tbsp ground cumin
- 1 tbsp mild kashmiri chili powder
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp sugar
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Prepare Spice Blend: In a small mixing bowl, whisk together all the spices listed under the spice blend section until well combined. Set aside for later use.
- Combine Ingredients in Slow Cooker: Add the cubed chicken thighs, grated onion, minced garlic, grated ginger, and the prepared spice blend to a 6 or 7 quart slow cooker. Toss everything together to coat the chicken evenly with the spices.
- Add Tomato Puree and Yogurt: Pour in the canned tomato puree and the low fat Greek yogurt. Toss again with the chicken mixture to fully incorporate the yogurt and tomato into the sauce base.
- Cook Slowly: Cover the slow cooker and cook on low heat for 5 hours, or until the chicken is fully cooked and tender.
- Mix Cream and Tapioca Starch: While the chicken cooks, whisk together the heavy cream and tapioca starch in a measuring cup until smooth and combined.
- Finish the Sauce: Once the chicken is cooked, pour the cream and tapioca starch mixture into the slow cooker along with the dried fenugreek. Gently stir to combine and thicken the sauce slightly.
- Adjust Seasoning: Add cayenne pepper if you prefer a spicier dish, and taste to adjust salt as needed for seasoning balance.
- Serve: Spoon the chicken tikka masala over cooked basmati rice and garnish with fresh cilantro leaves for a vibrant presentation. Enjoy hot.
Notes
- Use boneless, skinless chicken thighs for the juiciest and most flavorful results.
- Kashmiri chili powder adds vibrant color and a mild heat; substitute with regular chili powder if unavailable but reduce quantity to suit taste.
- Fenugreek adds authentic aroma and flavor; if unavailable, you can omit it, but it enhances the classic tikka masala taste.
- Tapioca starch is used as a thickener, but cornstarch can be used as a substitute.
- For a lighter version, substitute heavy cream with coconut milk for a dairy-free option and adjust seasoning accordingly.
- Cooking times may vary slightly depending on your slow cooker model; ensure chicken reaches an internal temperature of 165°F for safety.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
