Chicken tikka masala is probably my favorite Indian dish but I’ve never tried to make it myself. I stumbled upon a crockpot recipe and thought this was the perfect opportunity to do so. The slow cooker always makes recipes easier and I love to set it and forget it. Plus when I returned home at the end of the day, the house smelled absolutely amazing, the chicken was so tender, and the sauce was extra flavorful. Plus dinner was basically ready when I got home which is always a plus.
This recipe does use a lot of different spices, but I find that most of them I use on a regular basis with the exception of garam masala. A while back I bought some and it’s lasted me quite a while – you can always omit this if you don’t want to go on a hunt for it but if you can find it, it’s definitely worth using. As for curry powder, I prefer the heat that hot madras curry gives to a dish but you can use any type of curry you have on hand.
The original recipe called for using chicken breast, but I wanted the extra tenderness and flavor that the thighs bring. I am sure by cooking this low and slow for 8 hours, chicken breasts would be just as delicious and would be less labor intensive as there is less fat to cut away. Next time I’m going to try it that way and see which I prefer!
Chicken Tikka Masala Crockpot Recipe
Adapted from Peas & Peonies
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- 2 teaspoons hot madras curry powder
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 tablespoon kosher salt
- 2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 2-3” pieces
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 3 cloves garlic, chopped finely
- 1 small piece of fresh ginger, peeled and chopped finely
- 1 large onion, chopped
- 30 oz. tomato purée
- 4 tablespoons tomato paste
- 1 large tomato, diced
- 2 cups heavy cream
- Serve with: basmati rice, naan
- Garnish with: fresh parsley, chopped
- Combine the spices (from garlic powder through kosher salt) in a small bowl and whisk to combine.
- Place the cut up chicken into a large resealable plastic bag and add in the spices. Close the bag and shake so that all the chicken is evenly coated. Add the Greek yogurt and either stir or shake to combine. Let marinate in the fridge for 6-8 hours (overnight is fine).
- Heat the olive oil in a frying pan on medium until hot. Sautee the garlic, ginger, and onion until lightly browned and add to the crockpot. Pour the tomato purée, tomato paste and diced tomato into the crockpot and stir to combine. Add the chicken to the crockpot and cook on low for 8 hours.
- To the crockpot, add the heavy cream and leave the lid uncovered for an additional 15 minutes. While you wait for the chicken, cook your rice, prepare the naan, and chop the parsley!