Chicken Tikka Slow Cooker (Printer-Friendly Layout)
Juicy chicken bubbles away with yummy spices, tomatoes, and a splash of cream—super handy for busy life and hungry families.
# Ingredients You'll Need:
→ Main
01 -
1–3 teaspoons cayenne pepper, however spicy you want it
02 -
0.75 teaspoon freshly ground black pepper
03 -
0.75 teaspoon ground cinnamon
04 -
2 teaspoons salt, or more if you like
05 -
0.5 tablespoon sweet paprika
06 -
1 tablespoon ground cumin
07 -
2 tablespoons garam masala
08 -
2 tablespoons olive oil
09 -
368 g plain yogurt
10 -
822 ml canned tomato puree
11 -
2 tablespoons fresh ginger, chopped really small
12 -
4 cloves garlic, crushed up
13 -
1 large onion, chopped up tiny
14 -
5 boneless skinless chicken thighs, cut into chunks
→ Additional
15 -
Chopped parsley or cilantro, good for topping
16 -
Juice from half a small lemon
17 -
3 tablespoons corn starch
18 -
237 ml heavy cream
19 -
2 dried bay leaves
# Step-by-Step Instructions:
01 -
Toss chicken chunks, onion bits, chopped up garlic, ginger, that whole can of tomato puree, plain yogurt, all your spices (including garam masala, cumin, turmeric, paprika, salt, cinnamon, black pepper, and cayenne) plus olive oil in a big bowl. Give it a really good mix so everything’s covered. Throw a lid or cover on top and let it sit in the fridge for two hours—or just forget about it till the next day. It’ll get way more flavorful if you wait.
02 -
After chilling, dump the chicken and all the sauce into your slow cooker. Drop in the bay leaves and spread everything around so it’s even.
03 -
Pop the lid on and cook low for 4 hours. Turn it on high and you’ll only need 2 hours. You’ll know it’s done when the meat is fall-apart soft.
04 -
Grab a medium bowl, pour in the heavy cream, and stir in the corn starch. Whisk it until there aren’t any lumps.
05 -
Pour your creamy corn starch mix right into your slow cooker. Give it a stir so it all blends together. Cook with the lid off for 20 more minutes to let the sauce get thicker.
06 -
Squeeze the lemon half over your curry and stir. Pull out the bay leaves, then dish it up hot over rice. Add a shower of chopped parsley or cilantro on top if you want.
07 -
Once it’s cool, scoop leftovers into a sealed container and stick it in the fridge. You’re good for five days.
# Extra Tips and Tricks:
01 -
Letting the chicken soak overnight really brings out all the flavors and makes it super tender.
02 -
If you want it mild or super spicy, just add less or more cayenne pepper.