Description

Craving a rich, aromatic Indian dish that’s bursting with flavor but easy to prepare? Look no further than Slow Cooker Chicken Tikka Masala! This beloved recipe features tender chicken thighs simmered in a creamy, spiced tomato-coconut sauce, infused with garlic, ginger, and garam masala. The slow cooker makes it a hands-off meal, delivering restaurant-quality results with minimal effort

Ingredients

Boneless, Skinless Chicken Thighs (2 lbs, cut into bite-sized pieces): Juicy and forgiving, perfect for slow cooking.
- Substitution: Chicken breasts for a leaner option, or tofu or chickpeas for vegetarian (adjust cooking time for tofu).
Onion (1, chopped): Adds sweet, savory depth to the sauce.
- Substitution: Shallots, leeks, or 1 tsp onion powder.
Garlic (4 cloves, minced): Infuses the dish with warm, aromatic flavor.
- Substitution: 1 tsp garlic powder if fresh isn’t available.
Ginger (1 tbsp, grated): Brings zesty, spicy warmth.
- Substitution: 1 tsp ground ginger or 1 tbsp finely minced candied ginger.
Tomato Sauce (1 can, 15 oz): Provides a tangy, rich base for the curry.
- Substitution: Crushed tomatoes or 1 cup fresh tomato puree.
Coconut Milk (1 cup): Adds creamy, slightly sweet richness.
- Substitution: Heavy cream, Greek yogurt (add at the end), or cashew cream for dairy-free.
Garam Masala (2 tbsp): A warm, aromatic spice blend that’s the heart of the dish.
- Substitution: Curry powder or a mix of cumin, coriander, cardamom, and cinnamon (1 tsp each).
Cumin (1 tsp): Adds earthy, nutty depth.
- Substitution: Ground coriander or chili powder for a different flavor.
Paprika (1 tsp): Brings mild sweetness and color.
- Substitution: Smoked paprika for smokiness or chili powder for heat.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Fresh Cilantro (for garnish): Adds a fresh, herbaceous finish.
- Substitution: Parsley, green onions, or no garnish.
Cooked Basmati Rice or Naan (for serving): Soaks up the sauce and completes the meal.
- Substitution: Jasmine rice, quinoa, or flatbread.

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Instructions

Step 1: Combine Ingredients in the Slow Cooker

In the slow cooker, add 2 lbs bite-sized chicken thighs, 1 chopped onion, 4 minced garlic cloves, 1 tbsp grated ginger, 1 can (15 oz) tomato sauce, 1 cup coconut milk, 2 tbsp garam masala, 1 tsp cumin, 1 tsp paprika, a pinch of salt, and a pinch of pepper.
Stir gently to coat the chicken evenly with the spices and sauce, ensuring everything is well mixed.
- Tip: Cut chicken into uniform pieces for even cooking, and use full-fat coconut milk for the richest texture.

Step 2: Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F/74°C).
Check at the lower end of the time range to avoid overcooking; the sauce should be thick and aromatic.
- Tip: Stir halfway through if possible to ensure even flavor distribution, but avoid lifting the lid too often.

Step 3: Finish and Serve

Stir the tikka masala to blend the sauce and check the consistency. If too thin, cook uncovered on high for 10-15 minutes to thicken. If too thick, add a splash of coconut milk or broth.
Taste and adjust seasoning with extra salt, pepper, or a pinch of garam masala if needed.
Serve hot, garnished with chopped fresh cilantro, over cooked basmati rice or with naan bread on the side.
- Tip: For a creamier texture, stir in 2 tbsp Greek yogurt or cream just before serving (off heat to prevent curdling).