Easy Slow Cooker Chicken Tikka

Ingredients

• 500 gchicken thighs, skin and bones removed
• 1 tbsplemon juice
• 1 tspsea salt
• 1 tspcaster sugar
• 175 gfat-free natural yoghurt
• 1 tbspginger purée
• 1 tbspgarlic purée
• 2 tbsptandoori masala powder
• 1/2 tspturmeric powder
• 1/2 tspgaram masala powder
• 1 tspdried coriander powder
• 1/2 tspchilli powder

Instructions

1. 1

   Check the chicken

   Remove any skin and bones from the chicken thighs. If they were bought boneless and skinless, check carefully for small bones.

2. 2

   Add the ingredients

   Put the chicken thighs in a large bowl and add all the remaining ingredients.

3. 3

   Coat the chicken

   Mix until the marinade is evenly combined and coats the chicken.

4. 4

   Marinate the chicken

   Leave the chicken to marinate for 2–60 hours; a longer marinating time gives the flavours more time to develop.

5. 5

   Cook on high

   Once marinated, transfer the chicken and all the marinade to the slow cooker. Cook on high for 4 hours.

6. 6

   Shred the chicken

   Lift the chicken out of the slow cooker and shred it using two forks.

7. 7

   Return to cooker

   Put the shredded chicken back into the slow cooker and cook for a further 1–1½ hours.

8. 8

   Thicken the sauce

   Continue cooking until the sauce reaches the thickness you prefer.

What is chicken tikka?

Chicken tikka is a spiced chicken dish associated with Indian cooking, commonly made with pieces of chicken seasoned or marinated before cooking. This version uses yoghurt, lemon and a blend of spices to coat the chicken thighs.

Slow cooking makes this a less hands-on take: the chicken cooks in its marinade, then gets shredded and returned to the sauce. The result is tender chicken with a thick, well-seasoned coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 23g protein, 6g carbs, 20g fat.

The chicken thighs provide most of the protein and fat, while the yoghurt contributes some protein and the small amount of sugar adds carbohydrate. Serve a portion with vegetables and rice or flatbread for a more complete plate.

Build the marinade

Yoghurt and lemon: the yoghurt forms the creamy base of the marinade, while lemon juice brings a sharp note. Stir them thoroughly with the chicken so there are no bare patches.

Spices and aromatics: tandoori masala, turmeric, garam masala, coriander and chilli provide the seasoning, with ginger and garlic purées adding aromatic depth. Check that the powders are evenly dispersed through the yoghurt.

Allow time to marinate

Marinating time: the recipe allows 2–60 hours, so it can be prepared ahead. Keep the bowl covered in the fridge while the chicken marinates.

Before cooking: transfer both the chicken and every bit of marinade to the slow cooker. The marinade becomes the cooking sauce, so leaving it behind would mean losing flavour and moisture.

Shred for the right texture

After the first cook: remove the chicken after 4 hours on high and pull it apart with two forks. The pieces should be tender enough to shred; if they resist, return them to the cooker and allow more time.

Finish in the sauce: stir the shredded chicken back into the slow cooker and cook for another 1–1½ hours. This gives the strands time to take up the sauce.

Adjust the sauce

Thickness: the final instruction is to cook until the sauce is as thick as you like. Check it towards the end of the second cooking stage, since the preferred consistency is a matter of taste.

Keep the chicken in the sauce as it finishes cooking, and stir it through so the shredded pieces are coated evenly.

Plan the cooking time

Slow cooker time: the chicken cooks for 4 hours on high, followed by 1–1½ hours after shredding. The recipe also calls for 2–60 hours of marinating, so allow for that separately when planning.

Make-ahead option: mixing the marinade and chicken in advance can make the cooking day easier. Keep it chilled during the marinating period.

What to serve with it

Rice or flatbreads: serve the saucy chicken with rice or warm flatbreads to make a filling meal. Spoon some of the sauce over the accompaniment.

Fresh sides: a crisp salad or simple vegetables add contrast to the creamy, spiced sauce. A little extra yoghurt on the side can also soften the chilli heat.

Recipe notes & tips

• Check boneless thighs carefully for small pieces of bone before marinating.
• Use a bowl large enough to mix the chicken and marinade without spilling.
• Cover and refrigerate the chicken during marinating.
• Scrape all the marinade into the slow cooker along with the chicken.
• Use two forks to shred the chicken while it is still warm.
• Check the sauce near the end and stop cooking when it reaches your preferred thickness.

Variations

• Adjust the chilli: use less for a milder result or add more if you prefer extra heat.
• Add black pepper: season the marinade with a little freshly ground pepper.
• Use chicken breast: swap in boneless chicken breast, checking it for tenderness as it cooks.
• Serve as wraps: tuck the shredded chicken into flatbreads with salad.
• Add fresh herbs: scatter chopped coriander over the cooked chicken before serving.

Common mistakes to avoid

• Skipping the bone check: small fragments can remain in boneless thighs, so inspect them before cooking.
• Uneven coating: mix thoroughly so the yoghurt and spices cover the chicken all over.
• Leaving marinade behind: add the entire contents of the bowl to the slow cooker.
• Shredding too early: if the chicken does not pull apart easily after 4 hours, give it more time before shredding.
• Stopping before the final cook: return the shredded chicken to the sauce for the additional 1–1½ hours.
• Cooking past the preferred thickness: check the sauce during the final stage and stop when it is as thick as you like.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened; freeze in a sealed container for up to 3 months and defrost in the fridge before reheating.

Frequently asked questions