Slow Cooker Chicken Tikka Masala
Creamy, spiced tikka masala without standing over the stove.
Method · 7 steps
- 1
In a 6-quart slow cooker, combine chicken, onion, garlic, ginger, tomato puree, tomato paste, chicken broth, 1 tbsp garam masala, smoked paprika, cumin, coriander, turmeric, salt, and cayenne. Stir well to coat.
- 2
Cover and cook on LOW for 5 hours or HIGH for 2.5 to 3 hours. Chicken is done when it pulls apart easily with a fork.
- 3
Melt butter in a small skillet over medium. Add the remaining 1 tbsp garam masala and bloom 30 seconds until fragrant. Do not brown the butter.
- 4
Scrape the bloomed butter into the slow cooker. This is the takeout-style flavor step.
- 5
Stir in heavy cream and Greek yogurt. Cover and cook on HIGH 10-15 more minutes until warmed through. Do not let it boil hard or the yogurt can break.
- 6
Taste and adjust salt and cayenne. If the sauce is thinner than you like, leave the lid off and let it reduce on HIGH for 15 minutes.
- 7
Serve over basmati rice. Top with cilantro and naan on the side.
Chef's notes
- →Use chicken thighs, not breasts. Breasts dry out over 5 hours in a slow cooker; thighs stay tender.
- →The butter-bloom of garam masala at the end is the whole secret — do not add it at the start.
- →Full-fat dairy only. Low-fat cream and yogurt both break over heat.
Storage
Fridge 4 days. Freezer 2 months (sauce may separate slightly — whisk when reheating). Reheat on the stove over low heat.
