Description
This Slow Cooker EASY Chicken Tikka Masala recipe is a comforting and flavorful Indian dish made with marinated chicken breasts cooked slowly in a rich tomato and spice sauce. The slow cooking enhances the tender, juicy texture of the chicken and develops deep, aromatic flavors. Finished with cream and dried fenugreek leaves, this dish is perfect served with basmati rice or naan for a satisfying meal.
Ingredients
Units
Scale
Chicken Marinade
- 2 pounds skinless boneless chicken breasts, cut into 2-3 inch cubes
- 2 1/2 teaspoons kosher salt (divided: 2 tsp for marinade, 1/2 tsp for onions)
- 1 tablespoon lemon juice
- 3 tablespoons plain yogurt
- 1 tablespoon Kashmiri red chili powder
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoon garam masala
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
Sauce and Cooking
- 2 tablespoons oil
- 2 medium yellow onions, finely diced
- 1 1/2 cups tomato puree (store-bought like Pomi or homemade from 3 fresh tomatoes blended)
Finishing & Garnish
- 1/2 to 3/4 cup heavy cream (or dairy-free alternative: unsweetened coconut cream or homemade cashew cream)
- 1 to 2 tablespoons tomato paste
- 2 tablespoons kasoori methi (dried fenugreek leaves), crushed
- 1/2 cup chopped cilantro
Instructions
- Marinate Chicken: Cut the chicken breasts into 2 to 3-inch cubes. In a large bowl, combine the chicken pieces with 2 teaspoons kosher salt and 1 tablespoon lemon juice. Add plain yogurt, Kashmiri red chili powder, turmeric, garam masala, grated ginger, and minced garlic. Mix everything thoroughly, coating the chicken well. Let the chicken marinate while you prepare the other ingredients.
- Saute Onions: Heat 2 tablespoons oil in a medium pan over medium heat. Add the finely diced onions and ½ teaspoon salt. Cook, stirring frequently, for about 5 minutes until the onions soften and become translucent. If using an Instant Pot with a slow cooker function, you can saute the onions directly in the pot to save clean-up.
- Assemble in Slow Cooker: Transfer the cooked onions evenly into the base of the slow cooker insert. Pour the tomato puree over the onions in an even layer. Next, carefully place the marinated chicken pieces on top of the tomato layer.
- Slow Cook: Secure the lid on the slow cooker, set it to Slow Cook on High, and cook for 4 hours. During this time, the chicken becomes tender and the flavors meld beautifully.
- Finish the Curry: After 4 hours, stir in ½ to ¾ cup of heavy cream. Crush the kasoori methi leaves between your palms to release their aroma and add them to the curry. Mix well. Add 1 to 2 tablespoons tomato paste for enhanced richness and color, adjusting quantity to taste. For balanced sweetness, optionally stir in 1 teaspoon sugar. Taste and adjust seasoning if necessary.
- Garnish and Serve: Sprinkle the chopped cilantro over the curry. Serve hot with basmati rice and naan bread for a classic Indian meal experience.
Notes
- To make this recipe dairy-free or cream-free, substitute heavy cream with unsweetened coconut cream or homemade cashew cream (blend ½ cup cashews with ½ cup warm water until smooth).
- The recipe works well using a Crockpot slow cooker, Instant Pot slow cooker function, or Instant Pot AURA Multi Cooker. Using an Instant Pot allows you to saute onions in the same pot for convenience.
- If you don’t have high-quality tomato puree, you can blend 3 fresh tomatoes into a smooth puree as a fresh alternative.
- Chicken thighs can be used instead of breasts; simply cut each thigh into two pieces for cooking.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 420
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
