Crockpot Chicken Tikka Masala is a delightful fusion of Indian spices and creamy richness, making it an ideal dish for busy weeknights. With minimal prep time and the convenience of a slow cooker, this creamy chicken tikka masala recipe allows you to enjoy a flavor-packed meal with little effort.
Ingredients
Scale:
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain yogurt (Greek or regular)
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon chili powder (adjust to taste)
Salt to taste
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (15 oz) tomato sauce
1 can (14 oz) coconut milk
1 tablespoon brown sugar (optional)
Fresh cilantro for garnish
Instructions
In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, and salt. Add the chicken pieces, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
In a large skillet, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until soft and golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
Transfer the onion mixture to the slow cooker. Add the marinated chicken, tomato sauce, and coconut milk. Stir well to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
Once cooked, taste and adjust the seasoning if necessary. If you prefer a thicker sauce, let it cook uncovered for the last 30 minutes on high.
Before serving, stir in brown sugar if desired and garnish with fresh cilantro.
