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When I'm craving curry like the ones at my favorite place but don't want to stand over the stove, I reach for this slow cooker chicken tikka masala. The sauce is rich and creamy, and all the spices blend together as it cooks. It's simple enough to throw together before work and makes me feel like I've made something special. The chicken turns out so soft you barely need a fork, and the kitchen smells amazing.
The first time I tried this after a long day, I walked in to delicious aromas wafting from the kitchen. Now, everyone in my house asks for it the second I mention it for dinner.
Tasty Ingredients
- Chopped parsley or cilantro: brings a pop of green and freshness to each serving
- Lemon juice: zings up the flavors squeeze it fresh if you can
- Cornstarch: gives the sauce a silky thickness
- Heavy cream: makes everything rich and velvety go for a good one for best taste
- Bay leaves: add gentle, herbal depth toss in whole and remove at the end
- Cayenne pepper: controls the heat start easy, then try a little more if you want spicy
- Fresh ground black pepper: adds some kick grind it yourself if possible
- Cinnamon: rounds the flavors out with a hint of sweet warmth
- Salt: brings out all the other flavors I like kosher, but use what you have
- Sweet paprika: for soft color and a touch of depth
- Cumin: boosts the spices even more try toasting the seeds if you want extra flavor
- Turmeric powder: classic for color and earthiness should be bright yellow
- Garam masala: the main flavor keeper use it fresh for more kick
- Olive oil: helps everything cook well and stay juicy go for extra virgin if it's handy
- Plain yogurt: gives tang and helps tenderize I find full-fat is best for creamy sauce
- Tomato puree: start with this for the perfect sauce only use pure canned puree for smoothness
- Fresh ginger: that spicy bite is from this peel and mince real fine
- Fresh garlic: fills your kitchen with amazing smells pick firm cloves
- Large onion: brings mild sweetness heavy and solid ones work best
- Boneless skinless chicken thighs: stay tender and full of flavor trim extra fat to save time
Simple Step Guide
- Serve and Dig In:
- Take out those bay leaves. Scoop the masala over steamy brown or white rice—whatever you like most. Sprinkle with chopped herbs for a fresh finish and brighter look.
- Thicken and Finish:
- While the slow cooker is still on, mix heavy cream and cornstarch in a bowl till it's smooth and has no lumps. Pour it in, give everything a gentle stir, then let the sauce cook for twenty more minutes till it gets thick and extra creamy. Squeeze in fresh lemon at the end and stir to lift all the flavors.
- Cook Low and Slow:
- Put the slow cooker lid on, then set it for two hours on high or four hours on low. The chicken will soak up all the flavors and turn super soft.
- Add to Cooker:
- Grab your marinated chicken from the fridge. Spread it out in the bottom of your slow cooker. Push in the bay leaves, so they can add their subtle aroma.
- Mix Up the Marinade:
- In a big bowl, toss in the chicken pieces, diced onion, chopped garlic, minced ginger, tomato puree, yogurt, olive oil, garam masala, turmeric, cumin, paprika, salt, cinnamon, black pepper, and as much cayenne as you want. Stir up really well so every piece is coated. Cover it and let it rest in the fridge for at least a couple hours or overnight if you plan ahead. The longer the wait, the better your chicken will taste.
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Chicken thighs are hands-down the best here—they stay so soft, even after hours in the slow cooker. My kid still loves mixing up the yogurt marinade, and now this meal is a family tradition in our kitchen.
How to Store It
Let your tikka masala cool off before putting it into sealed containers. It'll be fine in the fridge up to five days and comes back to life fast in the microwave or on the stove. Freeze extra portions and just defrost them in the fridge overnight when you want more.
Swap It Up
You can easily use coconut cream for heavy cream if you want to skip dairy or add a coconut hint. Swapping in chicken breasts works, too, just be careful—they dry out faster. If you can't get fresh ginger, dried is alright but fresh packs a stronger punch.
Ways to Serve
Put a big ladle of this over jasmine or basmati rice for those cozy nights. Tear up some warm naan to dip in the sauce. Top with cucumber salad or scatter sliced green chili for a spicy twist if you want more heat.
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Fun Food Backstory
No one can fully agree on where chicken tikka masala came from, but many think it started in the UK with South Asian cooks changing up familiar dishes. It's got those classic Indian spices mixed with creamy sauce—a total fusion hit. Using the slow cooker keeps the true flavors alive and makes it totally doable during the week.
Frequently Asked Questions About Recipes
- → Which chicken cut works best?
Boneless thighs do the job—super juicy, lots of flavor, and they don’t dry out in the slow cooker like breasts sometimes do.
- → Is this dish very hot?
Spice depends on the cayenne you toss in. Not a fan of heat? Just use less. Want more kick? Add extra—it’s up to you!
- → Can I swap in Greek yogurt?
Greek yogurt’s great for a thick marinade, just mix in a splash of water if it feels heavy. Plain yogurt is more classic but either one works.
- → What sides taste good here?
This is awesome over rice, but warm naan or roti are also perfect for scooping up those saucy bites. Fresh veggies could join in too.
- → What’s the best way to keep leftovers?
Tuck anything left in a tight container and chill it up to five days. Warm it back up slowly on the stove or zap it in the microwave till hot.
- → Do I really need to marinate first?
It definitely boosts taste and helps keep the chicken soft. If you’ve got time, let it soak for a couple of hours or better yet, overnight.