Description
A rich and flavorful Slow Cooker Chicken Tikka Masala featuring tender chicken thighs simmered in a creamy, spiced tomato sauce made with a blend of traditional Indian spices, Greek yogurt, and heavy cream. Perfect for an easy and comforting meal.
Ingredients
Scale
Chicken and Marinade
- 3 lbs chicken thighs, trimmed of excess fat, cut into 1 1/4-inch cubes
- 1 small yellow onion, grated (scant 1/2 cup)
- 1 Tbsp peeled and finely grated ginger
- 1 Tbsp minced garlic
- 2 cups canned tomato puree
- 1/2 cup low fat plain Greek yogurt
- 2/3 cup heavy cream
- 4 tsp tapioca starch
- 1 Tbsp dried fenugreek
- Cayenne pepper, to taste (optional)
- Cilantro, for serving
Spice Blend
- 1 Tbsp ground cumin
- 1 Tbsp mild kashmiri chili powder
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp sugar
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Prepare Spice Blend: In a small mixing bowl, whisk together all the spices listed under "Spice Blend" until well combined. Set aside.
- Combine Chicken and Aromatics: Place the cubed chicken thighs, grated onion, minced garlic, and grated ginger into a 6 or 7 quart slow cooker. Sprinkle the prepared spice blend evenly over the ingredients and toss gently to coat the chicken and aromatics evenly with the spices.
- Add Tomato and Yogurt: Pour in the tomato puree and low fat plain Greek yogurt. Toss everything together carefully to combine all the ingredients well.
- Slow Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 5 hours until the chicken is fully cooked and tender.
- Prepare Cream Mixture: In a liquid measuring cup, whisk together the heavy cream and tapioca starch until smooth. Pour this mixture into the slow cooker along with the dried fenugreek. Gently stir to combine and allow the sauce to thicken slightly.
- Season Final Dish: Add cayenne pepper to taste if you prefer additional spicy heat. Taste the sauce and add extra salt if needed to suit your preference.
- Serve: Serve the Chicken Tikka Masala hot, garnished with fresh cilantro. It pairs beautifully with basmati rice for a complete meal.
Notes
- Using chicken thighs ensures tenderness and richness; white meat cuts would dry out more easily.
- Dried fenugreek adds authentic flavor but can be omitted if unavailable or substituted with fresh fenugreek leaves if accessible.
- Adjust the Kashmiri chili powder and cayenne pepper to control the heat level.
- Tapioca starch thickens the sauce without altering the flavor; cornstarch can be used as a substitute.
- Grating the onion instead of chopping allows it to melt into the sauce, enriching the flavor and texture.
- This recipe can be doubled in a larger slow cooker for more servings.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
