Description
This Crockpot Chicken Tikka Masala is a flavorful and easy slow-cooked Indian-inspired dish featuring tender chicken thighs simmered in a spiced tomato sauce enriched with yogurt and aromatic spices. Perfect for a comforting meal served over basmati rice.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Spices and Sauce
- 2 tablespoons ghee
- 1 onion, diced
- 1 serrano chili, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- 15 ounces tomato sauce (1 can)
- ¼ cup water
- â…” cup whole milk yogurt
To Serve
- 3 cups cooked basmati rice
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Prepare the Crockpot: Spray your crockpot with nonstick spray and add the chicken pieces directly into the crockpot bowl.
- Sauté Aromatics: Heat the ghee in a large skillet over medium heat until melted. Add the diced onion and cook for 5-7 minutes until softened.
- Add Spices and Flavorings: Add the serrano chili, minced garlic, minced ginger, garam masala, ground coriander, ground cumin, turmeric, and kosher salt to the skillet. Cook for another 1-2 minutes, stirring frequently, until the mixture is fragrant.
- Deglaze the Pan: Pour in ¼ cup of water to the skillet and scrape up any browned bits from the bottom to capture all the flavors. Transfer this spice mixture and liquid into the crockpot over the chicken.
- Add Tomato Sauce and Cook: Pour the tomato sauce into the crockpot and stir to combine everything thoroughly. Cover and cook on low for 3 hours until the chicken is tender and cooked through.
- Finish with Yogurt and Serve: After cooking, stir in the whole milk yogurt gently to add creaminess and a slight tang. Serve the chicken tikka masala garnished with chopped fresh cilantro, alongside cooked basmati rice.
Notes
- Using boneless, skinless chicken thighs keeps the meat tender and juicy during slow cooking.
- Adjust the serrano chili amount or omit it if you prefer less heat.
- Whole milk yogurt adds creaminess and balances the spices; avoid adding directly to high heat to prevent curdling.
- For added depth, marinate the chicken with spices and yogurt ahead of time, though this recipe is designed for convenience.
- If you don’t have ghee, you can substitute with unsalted butter or a neutral oil like vegetable oil.
