The Pioneer Woman Tasty Kitchen
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Slow-Cooker Chicken Tikka Masala

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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Level: Easy

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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

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.

6 Comments

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ademarta on 4.6.2014

I don’t know if this is like tikka masala – it’s pretty close to butter chicken/chicken makhani. It was awesome either way! I would definitely recommend doubling the chicken as I had a ton of sauce. I added everything to the crockpot – no pre-cooking – and it was perfect. I made this with basmati rice (added 2 tsp of cumin seeds to the rice, it comes over very authentic) and frozen peas. Next time, I would consider kicking up the heat, adding white raisins, and some cashews.

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Veronica on 2.5.2013

Made this last night and it was really tasty!! Definitely in our rotation :) Thanks!

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Sweetpea Nancy on 10.24.2011

I made this for dinner and it was very tasty. I will definately be making this again. I made a few changes. 1) I used 2 pounds of Chicken. 2)I used Grapeseed Oil when frying the chicken (didnt have to use as much fat as recipe stated). 3)I only put 1 teaspoon of Salt in the sauce. So just a few minor changes to suit me better, but all in all a great recipe! Thanks.

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holliberri on 10.19.2011

I made this last night for dinner, and we DID use the coconut milk, as my daughter is allergic to dairy. It was wonderful! I think I might use Olive Oil instead of butter next time too. Yes, next time, I’m already planning for it….so good.

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auntjen on 10.18.2011

This is in the crockpot right now, and I was wondering the exact same thing. I think I’ll go ahead and try it with the coconut milk. I’ll comment when it’s done and let you know how it turns out!

26 Reviews

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Clabbergirl on 7.7.2013

just… yum
So very worth the time and the effort!

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Rebecca on 2.7.2013

This was soooo good and very easy to prepare. I marinated the chicken for a few hours instead of 10 minutes and I substituted light cream (6%) for the heavy cream but, otherwise, followed the recipe as written. One of the best tikka masalas we’ve had (restaurant or otherwise) and even my kids ate it! Will definitely be making this again!

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nmgirl on 1.29.2013

Very, very good! I’d say it rivals what they serve at my local Indian restaurant.

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Dana on 10.23.2012

Fasntastic. Easy to make and freezes very well. Wonderful on a cold day.

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CodieD on 8.13.2012

I made this for my husband last night and it was awesome!!! I added 3 jalapenos becuase we like spice. It turned out very good and my husband said I should keep this recipe to use again! I thought it was pretty easy. Browning everything definitely adds to the flavor. This made 11 servings for us two but I also made some Chickpea aloo to go with it.

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