Dinner
Creamy Crockpot Chicken Tikka Masala
Tender chicken slow-cooked in a warmly spiced tomato sauce, then finished with cream for an easy, comforting dinner.
What you’ll need
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala, divided
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- ½ cup low-sodium chicken broth
- ¾ cup heavy cream or full-fat coconut milk
- Fresh cilantro, for serving
- Cooked basmati rice, for serving, optional
Step by step
Instructions
- 1
Combine the chicken, yogurt, lemon juice, 1 teaspoon garam masala, cumin, paprika, turmeric, and ½ teaspoon salt. Marinate for 15 minutes while preparing the remaining ingredients.
- 2
Add the onion, garlic, ginger, tomato sauce, diced tomatoes, broth, remaining garam masala, and remaining salt to a 6-quart slow cooker. Stir to combine.
- 3
Add the chicken and marinade, stirring so the pieces are coated in the sauce.
- 4
Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours, until the chicken is tender and reaches 165°F.
- 5
Stir in the heavy cream or coconut milk. Cover and cook for 10 minutes more, then taste and adjust seasoning.
- 6
Serve over basmati rice and garnish with fresh cilantro.