Description
This Crockpot Chicken Tikka Masala recipe offers a rich and creamy Indian-inspired dish that’s easy to prepare using a slow cooker. Tender chicken pieces are marinated with a blend of aromatic spices, slowly cooked to perfection, and combined with a flavorful sauce made of tomato, cream, and yogurt. Serve it with rice and naan for an authentic and comforting meal.
Ingredients
Scale
Chicken and Spice Mix
- 1 pound chicken breasts (about 3, cut into bite-size pieces)
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon kosher salt
- 1 & 1/2 tablespoons butter (cut into chunks)
Sauce Ingredients
- 1 (8-oz) can tomato sauce
- 1 cup heavy cream
- 1/2 tablespoon butter
- 1 clove garlic (minced)
- 1 jalapeno pepper (seeded and finely chopped)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon ginger (minced fresh)
- 1/2 to 1 cup plain Greek yogurt (as desired)
- 1/4 cup cilantro (fresh, chopped)
Instructions
- Prepare Chicken: Chop the chicken into bite-size chunks. Add the chicken to the slow cooker.
- Mix Spices: In a small bowl, combine 2 teaspoons ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon cayenne pepper, 1 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt.
- Coat Chicken: Sprinkle the spice mixture over the chicken and use your hands to coat the chicken pieces well. Scatter 1 and 1/2 tablespoons of butter chunks over the chicken.
- Cook Chicken: Cover with the slow cooker lid and cook on high for 2 to 3 hours or on low for about 5 hours until the chicken is tender and cooked through.
- Add Tomato and Cream: Once the chicken is cooked, remove the lid and add the tomato sauce and heavy cream. If not already on high, turn the crockpot to high.
- Sauté Aromatics: In a small frying pan, melt 1/2 tablespoon butter over medium heat. Add the minced garlic and finely chopped jalapeno pepper and sauté for 1 minute until fragrant.
- Add Additional Spices: In a small bowl, mix 2 teaspoons ground cumin, 2 teaspoons paprika, and 1 teaspoon kosher salt.
- Cook Spices: Add the spice mixture to the frying pan with garlic and jalapeno and sauté for another minute to release aromas.
- Deglaze and Combine: Stir in 1 tablespoon lemon juice to the pan. Remove from heat and transfer this mixture to the crockpot. Also add the minced fresh ginger to the crockpot.
- Simmer Sauce: Replace the slow cooker lid and cook on high for an additional 20 to 30 minutes or until the sauce is thickened and bubbly around the edges.
- Adjust Creaminess: Taste the sauce and stir in plain Greek yogurt to your desired creaminess and to temper the heat. Add more for a milder flavor, especially if serving children.
- Finish with Cilantro: Stir in fresh chopped cilantro just before serving.
- Serve: Serve the chicken tikka masala hot with steamed rice and naan bread for a complete meal.
Notes
- For less heat, omit the jalapeno or reduce the cayenne pepper.
- The cooking times may vary slightly depending on your slow cooker model.
- You can substitute chicken thighs if preferred for a juicier result.
- Add yogurt gradually to control creaminess and tanginess.
- Fresh cilantro enhances flavor but can be omitted if unavailable.
- Pair with basmati rice and warm naan bread for an authentic experience.
