Description
A hands-off slow cooker recipe delivering tender, juicy chicken thighs in a creamy, flavorful tikka masala sauce. Perfect for busy weeknights or meal prep with authentic Indian flavors.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup plain full-fat yogurt
- 4 garlic cloves, minced (about 2 tablespoons)
- 1 tablespoon fresh ginger, grated
- 1 medium onion, finely diced (about 150g)
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon red chili powder (optional)
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 1 teaspoon salt (or to taste)
- Fresh cilantro for garnish
- 2 tablespoons cooking oil (vegetable or canola oil)
- 1 tablespoon lemon juice
- Optional add-ins: 1 cup frozen peas, chopped bell peppers
Instructions
- In a large bowl, mix chicken thighs with yogurt, half the minced garlic, half the grated ginger, 1 tablespoon garam masala, and a pinch of salt. Marinate for at least 30 minutes or overnight in the fridge for best results.
- Heat oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5-7 minutes.
- Stir in remaining garlic, ginger, garam masala, cumin, coriander, turmeric, and red chili powder. Cook for 1-2 minutes until fragrant.
- Pour in crushed tomatoes and simmer gently for 3-5 minutes to thicken and blend flavors.
- Transfer the tomato-spice mixture to the crockpot. Nestle the marinated chicken thighs into the sauce.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is fork-tender.
- About 15 minutes before serving, stir in heavy cream or coconut milk and lemon juice. Adjust salt and spice levels to taste.
- Optional: Stir in frozen peas during the last 30 minutes of cooking.
- Garnish with freshly chopped cilantro and serve with basmati rice or naan.
Notes
Marinating the chicken tenderizes it and infuses flavor. Sautéing onions and spices unlocks deeper flavors but can be skipped for convenience. Use chicken thighs for best results to avoid dryness. Adjust chili powder to control heat. Stir in cream or coconut milk near the end to prevent sauce separation. Leftovers taste better the next day. Add frozen peas in last 30 minutes for color and sweetness. Butter can be added before serving for extra richness.
- Prep Time: 15 minutes (plus 30 minutes to overnight marinating)
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 400
- Sodium: 480
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: crockpot chicken tikka masala, slow cooker chicken tikka masala, easy chicken tikka masala, tender chicken recipe, Indian slow cooker recipe, creamy chicken tikka masala