Slow Cooker Chicken Tikka Masala
Transform your kitchen into an aromatic haven with this irresistibly creamy Slow Cooker Chicken Tikka Masala, a comforting take on the classic Indian favorite made effortlessly in your trusty crockpot. Tender, marinated chicken is infused with a medley of bold spices like garam masala, cumin, and turmeric, simmered to perfection in a rich tomato and cream-based sauce. With minimal prep and the magic of slow cooking, this recipe delivers restaurant-quality flavor without the fuss. Best served over fluffy basmati rice with a garnish of fresh cilantro, this easy chicken tikka masala is perfect for busy weeknights or inviting dinner parties.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Chicken breasts (boneless, skinless)
- 1 cup Plain Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Garam masala
- 2 teaspoons Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Cayenne pepper (optional)
- 15 ounces Tomato sauce
- 1 cup Heavy cream
- 2 tablespoons Butter
- 2 tablespoons Cilantro (chopped)
- 4 cups Cooked basmati rice (for serving)
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, garlic, ginger, garam masala, cumin, turmeric, coriander, paprika, salt, and cayenne pepper (if using). Whisk until well blended.
Cut the chicken breasts into bite-sized cubes and add them to the marinade. Toss to coat the chicken thoroughly, cover, and refrigerate for at least 30 minutes or up to 8 hours (overnight is ideal).
Lightly grease the inside of your slow cooker. Add the marinated chicken to the slow cooker, including any remaining marinade.
Pour the tomato sauce over the chicken and stir gently to combine. Cover the slow cooker with its lid.
Cook on LOW for 6 hours or on HIGH for 4 hours. Stir once halfway through cooking if possible.
After the cook time has elapsed, stir in the heavy cream and butter. Mix thoroughly and allow the mixture to cook on LOW for another 10-15 minutes to warm the cream and thicken the sauce slightly.
Taste and adjust seasoning as needed (add more salt or spice if desired).
Serve hot over warm basmati rice, garnished with chopped cilantro.
Nutrition Facts
Calories |
4004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 3892 mg | 169% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 19.0 g | ||
| Protein | 335.7 g | 671% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 635 mg | 49% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3374 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
