Slow Cooker Chicken Tikka Masala

Tender chicken slow-cooked in a warmly spiced tomato-yogurt sauce, finished with cream for a rich, silky tikka masala that pairs well with steamed basmati rice.

Prep: 20 min · Cook: 240 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 2.5 pounds chicken thighs, boneless, skinless
• 0.5 cup plain whole-milk yogurt
• 2 teaspoons garam masala
• 1.5 teaspoons kosher salt
• 1 tablespoon vegetable oil
• 1 medium yellow onion
• 4 cloves garlic
• 1 tablespoon fresh ginger
• 28 ounces tomato puree
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 cup heavy cream
• 0.25 cup fresh cilantro
• 6 cups cooked basmati rice

Cooking instructions

1. Cut the chicken thighs into 1 1/2-inch pieces. In a large bowl, combine the chicken, yogurt, garam masala, and 1 teaspoon of the salt. Set aside while preparing the sauce. (about 10 min)
2. Heat the oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for 30 seconds. Add the cumin, paprika, and remaining 1/2 teaspoon salt; cook for 30 seconds more. (about 7 min) — Medium heat
3. Transfer the onion mixture to a 6-quart slow cooker. Pour in the tomato puree and stir to combine. Add the yogurt-coated chicken and stir until evenly coated. (about 3 min)
4. Cover and cook on LOW for 4 to 5 hours, or until the chicken is tender and reaches at least 165°F in the thickest pieces. Avoid prolonged cooking after the chicken reaches temperature to prevent it from becoming dry. (about 270 min) — LOW
5. Stir in the heavy cream. Cover and cook for 10 minutes more, just until warmed through. Taste and adjust the salt if needed. (about 10 min) — LOW
6. Garnish with cilantro and serve hot over cooked basmati rice. (about 2 min)