Learn How To Cook Chicken Tikka Masala In The Slow Cooker – It’s Easier Than You Think!

Indulge in the delectable flavors of Indian cuisine with our comprehensive guide on how to make chicken tikka masala in a slow cooker. This aromatic dish, characterized by its tender chicken marinated in flavorful spices and cooked in a rich, creamy sauce, is a culinary masterpiece that can easily be recreated in the comfort of your own home.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Sauce:

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 (14-ounce) can diced tomatoes
• 1 cup heavy cream
• 1/2 cup water
• 1 tablespoon sugar
• Salt and pepper to taste

Instructions

Marinating the Chicken

1. In a large bowl, combine the chicken cubes with the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, salt, and pepper.
2. Mix well to coat the chicken evenly.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.

Cooking the Chicken

1. Grease the inside of a 6-quart slow cooker with vegetable oil.
2. Transfer the marinated chicken to the slow cooker.

Making the Sauce

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Stir in the garlic and ginger and cook for another minute.
4. Add the cumin, coriander, and turmeric and cook for 30 seconds, or until fragrant.
5. Pour in the diced tomatoes and bring to a simmer.
6. Reduce heat to low and cook for 15 minutes, or until the tomatoes have softened.

Combining the Chicken and Sauce

1. Pour the tomato sauce over the chicken in the slow cooker.
2. Add the heavy cream, water, and sugar.
3. Season with salt and pepper to taste.

Slow Cooking

1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the sauce has thickened.
2. Stir occasionally to prevent burning.

Serving and Garnish

Serve the chicken tikka masala hot over basmati rice or naan bread. Garnish with fresh cilantro, chopped onions, or a dollop of plain yogurt.

Tips

• For a richer flavor, use full-fat yogurt and heavy cream.
• If you don’t have garam masala, you can substitute a combination of ground cumin, coriander, cardamom, cloves, and cinnamon.
• Add a touch of heat with some red chili flakes or cayenne pepper.
• If the sauce is too thick, add a little more water or cream.
• If the sauce is too thin, simmer it uncovered for a few minutes to reduce.

Variations

• Use boneless, skinless chicken thighs instead of breasts for a more tender dish.
• Add some vegetables to the sauce, such as peas, carrots, or bell peppers.
• Stir in some chopped cashews or almonds for a nutty crunch.
• Serve the chicken tikka masala with a side of raita, a cooling yogurt-based sauce.

What to Serve with Chicken Tikka Masala

• Basmati rice
• Naan bread
• Raita
• Papadum
• Mango chutney

Frequently Asked Questions

Q: Can I use a different type of meat in this recipe?
A: Yes, you can use lamb, beef, or paneer (Indian cheese) instead of chicken.

Q: How long can I keep the chicken tikka masala in the refrigerator?
A: Cooked chicken tikka masala can be stored in the refrigerator for up to 3 days.

Q: Can I freeze the chicken tikka masala?
A: Yes, you can freeze the chicken tikka masala for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What are some other Indian dishes I can make in a slow cooker?
A: You can make dishes such as butter chicken, saag paneer, or dal makhani in a slow cooker.