Try my Slow Cooker Chicken Tikka Masala for a flavourful and easy taste of Indian cuisine! Tender chicken, creamy tomato-based sauce, and aromatic spices create a delightful dish without all the kitchen work.
Ingredients
- 2 tablespoons salted butter
- 2 pounds chicken thighs, boneless skinless cut into bite-size pieces (1½ - inches)
- 1 onion large diced
- 4 cloves garlic minced
- 1 tablespoon ginger fresh, grated
- 2 tablespoons garam masala
- 2 teaspoons salt or to taste
- 1 teaspoon turmeric ground
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper you can add more if you like it spicy
- 3.5 cups tomato sauce
- ½ cup water
- 1 cup heavy cream
- 3 tablespoons cornstarch
To Serve:
- parsley or cilantro chopped for garnish
- Steamed Rice
- Garlic Naan
Instructions
- In a large slow cooker (4 or 6 quarts), combine the butter, chicken, onion, garlic, ginger, salt, and spices. Add the tomato sauce and stir well to combine.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours. Remove the lid and stir in the heavy cream.
- Serve the chicken tikka masala in a bowl over rice and some naan. Garnish with freshly chopped cilantro and enjoy!
Notes
- To store: store the leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove until piping hot.
- To freeze: allow the chicken to cool completely before freezing for up to 3 months. Defrost in the fridge overnight and reheat as mentioned above.
- Nutrition info is for the curry only, based on 6 servings.
Nutrition
Calories: 420kcal | Carbohydrates: 16g | Protein: 33g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 1633mg | Potassium: 900mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1594IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 3mg
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