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Slow-Cooker Chicken Tikka Masala

Ingredients · Serves 6 · Prep 15 min · Total 4 hr 30 min

  • Curry
  • 2 ½ lb boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can crushed tomatoes, 28 oz
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 1 ½ tsp kosher salt
  • Finish
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • fresh cilantro, chopped (optional)
  • cooked basmati rice or naan
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Slow-Cooker Chicken Tikka Masala

Steps

  1. In a 6-quart slow cooker, stir together the onion, garlic, ginger, crushed tomatoes, tomato paste, all the curry spices and the salt.
  2. Add the chicken and stir until every piece is coated in sauce.
  3. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 1/2 to 3 hours), until the chicken is tender and the largest piece reads 165°F (74°C).
  4. In a small bowl, whisk the cream and cornstarch until no lumps remain.
  5. Stir the cream mixture into the curry. Cover and cook on HIGH until the sauce thickens.
  6. Stir in the 1 teaspoon garam masala and the lemon juice. Taste and add salt if needed.
  7. Serve over rice or with warm naan, sprinkled with cilantro.
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Slow-Cooker Chicken Tikka Masala

Steps, continued

  1. Cook to 165°F inside (check with a thermometer).