Description
This Slow Cooker Chicken Tikka Masala is an easy, bold, and flavorful homemade Indian curry made with tender chicken thighs simmered in a rich spiced tomato sauce. Perfect for a comforting meal with minimal effort using a slow cooker or Instant Pot.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken thighs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp vegetable oil
Sauce and Spice Mix
- 1 medium yellow onion, minced
- 1 serrano pepper, seeded and minced
- 2 Tbsp tomato paste
- 1 Tbsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cumin
- 1 – 2 tsp granulated sugar
- 1 Tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 15 oz can tomato sauce
- 3/4 cup whole-fat plain yogurt (not Greek)
- 2 Tbsp fresh cilantro, minced
Instructions
- Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Season chicken thighs with kosher salt and black pepper. Once the skillet is hot, add chicken and sear for 2-3 minutes per side until very browned. Remove chicken to a cutting board and slice into 1-inch pieces.
- Cook Aromatics and Spices: In the same skillet, add minced onion, serrano pepper, tomato paste, garam masala, turmeric, smoked paprika, cumin, and sugar. Cook over medium-high heat for 3-4 minutes until the onion softens and edges begin to brown.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another 30 seconds. Add 1/4 cup water or chicken broth to deglaze the pan, scraping up browned bits.
- Transfer to Slow Cooker: Pour skillet contents into the slow cooker. Add the sliced chicken pieces and the can of tomato sauce. Stir to combine.
- Cook in Slow Cooker: Cover and cook on LOW for 3 hours.
- Temper the Yogurt: After 3 hours, remove 1/2 cup of sauce from the slow cooker and slowly whisk it into the yogurt to temper, preventing curdling.
- Combine Yogurt and Finish: Stir the tempered yogurt back into the slow cooker. Cover and let sit for 5 minutes to allow flavors to meld. Stir in minced cilantro before serving.
Notes
- For a smoother sauce, remove chicken with a slotted spoon and blend the sauce with an immersion or standard blender until smooth, then return chicken to the sauce.
- To make this recipe in an Instant Pot, follow the same ingredients but add 1/2 cup chicken broth, use sauté to brown chicken and aromatics, then pressure cook for 8 minutes.
- Tempering the yogurt is essential to avoid curdling in the sauce.
- Use whole-fat plain yogurt (not Greek) for best texture and flavor.
- Add serrano pepper seeds for more heat if preferred.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
