Description
This Slow Cooker Chicken Tikka Masala recipe delivers tender chicken thighs simmered in a rich, spiced tomato cream sauce, infused with traditional Indian spices and fenugreek. Perfect for an effortless weeknight dinner, it combines creamy Greek yogurt, heavy cream, and a homemade aromatic spice blend for authentic flavor.
Ingredients
Scale
Main Ingredients
- 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: Whisk together all the spices listed under 'Spice Blend' in a small mixing bowl until evenly combined. Set aside.
- Combine Chicken and Aromatics: In a 6 or 7 quart slow cooker, add the chicken thighs, grated onion, minced garlic, and grated ginger. Sprinkle the prepared spice blend over the top and toss everything to coat the chicken thoroughly with the spices.
- Add Tomato and Yogurt: Pour in the canned tomato puree and the plain Greek yogurt. Toss again to mix all ingredients well.
- Slow Cook: Cover the slow cooker and cook on low heat for about 5 hours or until the chicken is cooked through and tender.
- Prepare Cream Mixture: In the liquid measuring cup used for the heavy cream, whisk the heavy cream together with the tapioca starch until smooth.
- Finish Cooking: Pour the heavy cream mixture into the slow cooker with the chicken. Add the dried fenugreek and gently stir to combine. If desired, season with cayenne pepper for extra heat and taste for salt, adjusting as needed.
- Serve: Serve the chicken tikka masala hot, garnished with fresh cilantro. It pairs beautifully with basmati rice.
Notes
- Trim excess fat from chicken thighs for a leaner dish but keep the skinless thighs for tenderness.
- If mild spice is preferred, start with 1 Tbsp Kashmiri chili powder and add more to taste.
- Tapioca starch helps to thicken the sauce while keeping it gluten free; cornstarch can be a substitute.
- Dried fenugreek adds authentic flavor but can be omitted if unavailable.
- This dish is excellent prepared a day ahead as flavors deepen overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
