Slow Cooker Chicken Tikka Masala - A Cozy, Hands-Off Dinner

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (15 ounces) tomato sauce or crushed tomatoes
• 1/2 cup plain Greek yogurt (or regular yogurt)
• 1 can (13.5 ounces) full-fat coconut milk or 1 cup heavy cream
• 2 tablespoons tomato paste
• 2 tablespoons unsalted butter or ghee
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika (use smoked for depth)
• 1/2–1 teaspoon cayenne pepper (to taste)
• 1 1/2 teaspoons kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or warm naan, for serving

Instructions

1. 1

   Mix the spices. In a small bowl, combine garam masala, cumin, coriander, turmeric, paprika, cayenne, salt, and pepper.

2. 2

   Season the chicken. Toss chicken pieces with half the spice mix and the lemon juice. Let it sit while you prep the slow cooker (5–10 minutes is fine).

3. 3

   Build the base. Add onion, garlic, ginger, tomato sauce, tomato paste, butter or ghee, and the remaining spice mix to the slow cooker. Stir well.

4. 4

   Add the chicken. Nestle the seasoned chicken into the sauce and coat evenly.

5. 5

   Slow cook. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.

6. 6

   Finish creamy. Stir in yogurt and coconut milk (or heavy cream). Cover and cook on Low for 20–30 minutes to meld flavors. Taste and adjust salt and heat.

7. 7

   Serve. Garnish with cilantro and serve over basmati rice or with naan. For a flavor-packed side salad, try the Lemon Asparagus Easter Salad.