Slow Cooker Chicken Tikka Masala

Yikes it is cold out there!  Lucky you if you are reading this from somewhere warm but DC is freeeezing, like Boston style cold.  I moved 400 miles south for a reason!  Anyway the best way to fight of the cold is nice warm comfort food, bonus points if it’s a little spicy too.  Pop this baby in the slow cooker and you will have meals for several nights or freeze some and you will happily discover it in your freezer during the next snow storm.  Cooking Indian food can be a bit intimidating especially when you see a list of like 6 different required spices.  However, after you make the $10 investment up front pretty much the same spices are used over and over again so you can make awesome dishes like Turkey Biryani or Spinach and Chickpea Saute.

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I use chicken breasts here because I prefer the flavor and texture over thighs.  Most slow cooker recipes will have you use thigh meat because the extra fat helps keep the chicken from dying out in the long cooking process.  However, this dish is super saucy and the tomato helps tenderize the chicken so the result is, as my friend Lainie calls it, “falling apart chicken goodness.”  If you like thigh meat use it by all means and report back.  Obvious pairings for this dish are nice fluffy basmati rice and naan to dip in it – stay tuned for a Indian Dinner Party post which this dish is the star.  Stay warm!

Slow Cooker Chicken Tikka Masala (printable version at the end of the post)

Inspiration:  high of 20 degrees?  no thank you
Special Equipment:  slow cooker!

  • 2 tablespoons canola or vegetable oil
  • 4 boneless, skinless chicken breasts cut into large chunks
  • 1 onion, chopped
  • 5 cloves of garlic, chopped
  • 2 tablespoons chopped or grated fresh ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cardamom
  • 1 teaspoon cayenne
  • 14.5 ounce can of diced tomatoes with their juice
  • 28 ounce can of crushed tomatoes
  • 1/3 cup cream

In a large skillet heat 1 tablespoon of canola oil over medium high heat.  Add the chicken (in batches if you need to) and cook for about 5 minutes or until browned on all sides – don’t worry if they are still raw inside, in fact they should be.

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Place the chicken in the slow cooker.  In the same skillet (adding the other tablespoon of oil if you need it) sauté the onion, garlic and ginger with a pinch or two of salt for about 5 minutes.  This should help pick up any brown chicken bits from the pan.  Add in the tomato paste and all of the spices and cook for another minute or two until the spices are fragrant and the tomato paste is deepening in color.  DSC02375Add in the diced tomatoes and stir, picking up anything stuck to the pan.  Dump everything in the slow cooker with the chicken then add the crushed tomatoes.  Season with salt and pepper and stir so everything is combined.

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Set the slow cooker to high for 4 hours or low for 8 hours (I prefer the low setting if you have the time).  After 4 or 8 hours the chicken should be very tender/almost falling apart – stir in the cream and taste for seasonings.

Slow Cooker Chicken Tikka Masala

  • Servings: 4 to 6
  • Time: 4.5 to 8.5 hours
  • Print

Special Equipment:  slow cooker!

  • 2 tablespoons canola or vegetable oil
  • 4 boneless, skinless chicken breasts cut into large chunks
  • 1 onion, chopped
  • 5 cloves of garlic, chopped
  • 2 tablespoons chopped or grated fresh ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cardamom
  • 1 teaspoon cayenne
  • 14.5 ounce can of diced tomatoes with their juice
  • 28 ounce can of crushed tomatoes
  • 1/3 cup cream

In a large skillet heat 1 tablespoon of canola oil over medium high heat.  Add the chicken (in batches if you need to) and cook for about 5 minutes or until browned on all sides – don’t worry if they are still raw inside, in fact they should be.  Place the chicken in the slow cooker.  In the same skillet (adding the other tablespoon of oil if you need it) sauté the onion, garlic and ginger with a pinch or two of salt for about 5 minutes.  This should help pick up any brown chicken bits from the pan.  Add in the tomato paste and all of the spices and cook for another minute or two until the spices are fragrant and the tomato paste is deepening in color.  Add in the diced tomatoes and stir, picking up anything stuck to the pan.  Dump everything in the slow cooker with the chicken then add the crushed tomatoes.  Season with salt and pepper and stir so everything is combined.  Set the slow cooker to high for 4 hours or low for 8 hours (I prefer the low setting if you have the time).  After 4 or 8 hours the chicken should be very tender – stir in the cream and taste for seasonings.

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