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Slow-Cooker Chicken Tikka Masala

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Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

 
Indian food is total comfort for me. There’s just something about the spicy heat, the simple side of white basmati rice and the chewy garlic naan that soaks it all up perfectly. And as much as I love hitting up my local Indian restaurant for take-out, I also really love making my own Indian food at home. So when I stumbled upon Rebecca’s recipe for Slow-Cooker Chicken Tikka Masala, I knew it was an immediate must-make.

I adore my cheap slow cooker from Target and had a feeling this recipe would be the perfect meal for a weekend full of cold rainy weather here in Northern California. Turns out, I was right! This recipe was, hands down, the best thing to ever come out of my trusty little slow cooker and I loved it so much that I re-made it two days later for a friend’s birthday dinner. I think you’re gonna love it!

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

You’ll need boneless, skinless chicken thighs (use thighs for the most flavor!), butter, yogurt, garam masala, coriander, salt, cumin, garlic, a jalapeno pepper, crushed tomatoes, cream, cornstarch, onion, fresh ginger and a pinch of sugar.

Now let’s get started!

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

First, chop the chicken thighs into small pieces and place in a large bowl.

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

Sprinkle the chicken with coriander, salt and cumin.

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

Then add the yogurt and toss everything together. Let this chicken mixture sit for ten minutes so that the yogurt can soak into the chicken a little bit.

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

Now, throw a little butter in a skillet and raise the heat to medium high. It’s go-time!

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

Add the chicken and cook quickly, working with half at a time as to not overcrowd the pan. Once the chicken has browned, remove and place in the slow cooker.

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

Take your jalapeno pepper and pierce it several times with a sharp knife. Place the pierced pepper on top of the chicken.

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

Then start making the delicious sauce! Melt a little more butter in the same skillet you were working with before and add your onion, garlic and salt.

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

Once the onion has softened a little, add the garam masala and fresh ginger. It will smell heavenly!

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

Add the crushed tomatoes to the sauce, then pour over the chicken in the slow cooker. Set heat to low and cook for five hours.

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

After five hours, the chicken should be fall-apart tender. Finally, whisk together the cornstarch and cream then pour into the slow cooker. Cook for ten more minutes until thick and bubbly.

 
 
 
Tasty Kitchen Blog: Slow-Cooker Chicken Tikka Masala. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Rebecca of Foodie with Family.

Serve tikka masala with basmati rice and cilantro and experience comfort food at its best! You’re gonna love it. A big thanks to Rebecca for supplying us with yet another wonderfully delicious recipe. Have you checked out her blog Foodie with Family yet? You should. You really should.

Get the handy dandy printable version of the recipe below!

 

Printable Recipe

Slow-Cooker Chicken Tikka Masala

See post on Rebecca’s site!
4.85 Mitt(s) 26 Rating(s)26 votes, average: 4.85 out of 526 votes, average: 4.85 out of 526 votes, average: 4.85 out of 526 votes, average: 4.85 out of 526 votes, average: 4.85 out of 5

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Difficulty: Easy

Servings: 6

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Description

This classic Indian dish is sure to win over even the pickiest eaters with its creamy, rich, complex comfort food bona fides. This dinner is the perfect fall or winter warm-me-up and it reheats like a dream.

Ingredients

  • FOR THE CHICKEN:
  • 9 whole Boneless, Skinless Chicken Thighs
  • 1 Tablespoon Ground Coriander
  • 1 Tablespoon Ground Cumin
  • 1 teaspoon Kosher Salt
  • 1 cup Yogurt
  • 4 Tablespoons Butter
  • 1 whole Jalapeno Pepper, Stem Removed, Pepper Pierced Several Times With A Sharp Knife
  • FOR THE SAUCE:
  • 4 Tablespoons Butter
  • 1 whole Large Onion, Peeled And Diced
  • 6 cloves Garlic, Peeled And Minced
  • 1 Tablespoon Kosher Salt
  • 3 Tablespoons Garam Masala
  • 1 piece Fresh Ginger, About 2-3 Inches, Peeled And Grated
  • 4 cups Crushed Tomatoes
  • 1 Tablespoon Raw Sugar (can Substitute White Granulated If Necessary)
  • 2 teaspoons Cornstarch Or Cleargel
  • 1-½ cup Heavy Cream
  • TO SERVE:
  • Hot Buttered Rice And Peas
  • Chopped Fresh Cilantro

Preparation Instructions

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot rice and peas, topped with a generous amount of chopped cilantro.

 
 
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Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

42 Comments

Comments are closed for this recipe.

Jorin on 1.28.2012

What a great treat. Missing this dish from a fun restaurant in Gent, Belgium where I first tasted this awesome meal and enjoying it now (better than ever) in Colorado. Thanks for the inspiration!!!

Cheers!

Ali on 1.24.2012

I also have had this in my bookmarks online for ‘recipes to try’. good thing Im a stay at home mom and can cook all day! seems like all the prep needed sorta diminishes the ease of a crockpot, so Im hoping for fantastic flavor in the finished product makes it worth the while!
My prep time took about an hour. I spent the 4 bucks on the garam marsala because i didnt know what it was til I got home and looked on the bottle. bummer! good to know for next time.
I think if I try this again, Ill be following in tiffanys( ^ ) footsteps and throwing it all in the crock.

Tiffany AF on 1.8.2012

This recipe has been on my “to cook” list for awhile now. Made it on a rainy Sunday. I admit that the 15 minute prep needs to be increased to at least 45 minutes. And it is super easy to make garam masla yourself (not worth spending $4.00+ dollars at the store when the ingredients are really everyday use). Smelling this made me super nervous, but wow the taste is pretty good. This particular recipe was not spicy at all, so I’ll certainly kick-it-up next time and…. next time I make it, I’m skipping all the pre-cooking, and throwing everything in to the pot. Thanks!

Eva on 12.15.2011

This was moderately tasty and the chicken was very tender, but I agree with those who said it was so much work ahead of time that it hardly counts as a slow-cooker recipe. Definitely 30-45 minutes of prep, and I’m not sure it was necessary. I suspect the results would be identical if you just tossed it all in the pot. But most importantly–this doesn’t taste or look anything like Chicken Tikka Masala.

Kristie on 11.21.2011

I made this last night, which a whole chicken cut up, and it was amazing :) It did make a ton, so we have lunch for the next two days and two dinner portions in the freezer. Hope it tastes good out of the freezer, too!