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- 2 lbs chicken thighs, boneless and skinless, cut into cubes - 1 cup plain yogurt - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon paprika - 1 teaspoon cayenne pepper (adjust to taste) - 4 cloves garlic, minced - 1 inch ginger, grated - 1 large onion, finely chopped - 1 can (14 oz) diced tomatoes - 1 cup coconut milk - 3 tablespoons vegetable oil - Salt to taste - Fresh cilantro for garnish Each ingredient plays a key role in the flavor of Chicken Tikka Masala. - Chicken thighs provide juicy meat that stays tender during cooking. - Plain yogurt adds creaminess and helps to tenderize the chicken. - Garam masala gives a warm, spicy flavor that is essential to this dish. - Cumin and coriander add earthiness and depth to the sauce. - Turmeric gives a bright yellow color and a subtle taste. - Paprika adds mild heat and color. - Cayenne pepper allows you to control the spice level. - Garlic and ginger are aromatics that enhance the overall flavor. - Onion adds sweetness and richness when sautéed. - Diced tomatoes provide acidity and balance the creaminess. - Coconut milk makes the sauce rich and creamy. - Vegetable oil helps sauté the onions and adds flavor. - Fresh cilantro is a bright garnish that adds freshness. You can adjust some ingredients to fit your taste or what you have on hand: - Swap chicken thighs for chicken breasts for a leaner option, but they may dry out. - Use Greek yogurt instead of plain yogurt for a thicker texture. - Curry powder can replace garam masala if needed. - Almond milk or heavy cream can stand in for coconut milk, but they change the flavor. - If you lack fresh garlic or ginger, use powdered versions, but fresh is best. - Red bell pepper can replace onions for a sweeter touch. These substitutions can help you make this dish work for your kitchen and taste buds! {{ingredient_image_1}} Start by making the marinade. In a large bowl, mix the plain yogurt with garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, minced garlic, and grated ginger. Stir well until all the spices blend smoothly with the yogurt. This mix is full of flavor and will coat the chicken nicely. Next, cut the chicken thighs into cubes. Add the chicken to the marinade and ensure every piece is covered. This step is key for juicy, tasty chicken. Cover the bowl and place it in the fridge. Let it sit for at least 1 hour, or overnight for even better flavor. After marinating, it’s time to cook. Begin by heating vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until it's golden brown. This should take about 5 to 7 minutes. The onion adds sweetness to the dish. Once done, transfer the sautéed onion to your slow cooker. Now, add the marinated chicken, diced tomatoes, and coconut milk to the slow cooker. Stir everything well so that the chicken is fully covered in the sauce. Season with salt to taste. Cover the slow cooker and choose your cooking time. Cook on low for 6 to 8 hours or high for 3 to 4 hours. The chicken should be tender and cooked through by the end. When cooking is finished, give the dish a good stir. Taste it and adjust the seasoning if needed. This is where you can add a little more salt or spice if you want. Before serving, garnish with fresh cilantro. This adds a bright flavor and looks great. Serve your chicken tikka masala with fluffy basmati rice or warm naan bread. For a zesty twist, add a wedge of lime on the side. Enjoy your flavorful comfort dish! Marinating the chicken is key. It helps the meat soak up all those great spices. I like to mix yogurt with spices like garam masala and cumin. This blend gives the chicken a deep flavor. You should let the chicken marinate for at least one hour. For best results, marinate it overnight. This extra time makes a big difference. Don't forget to coat every piece well. Slow cookers can vary a lot. Some cook faster than others. If you have a newer model, check your dish after 6 hours on low. If it looks done, it might be ready. If you use an older model, it may take the full 8 hours. Always check the chicken. It should be tender and easy to shred. Adjust your cooking time based on your slow cooker. Serving your dish well can make it special. I love to add fresh cilantro on top. It adds color and a fresh taste. Serve the chicken tikka masala with fluffy basmati rice or warm naan. This makes a perfect meal. You can also add a lime wedge on the side. The lime gives a nice zesty kick. Remember, a great presentation makes your dish look even tastier! Pro Tips Marinate Longer: For deeper flavor, marinate the chicken overnight in the fridge. This allows the spices to penetrate the meat thoroughly. Adjust Spice Levels: Modify the amount of cayenne pepper based on your heat preference. Start with less if you're unsure, and increase gradually. Use Fresh Ingredients: Fresh garlic and ginger enhance the taste significantly. Whenever possible, opt for fresh over powdered versions. Serving Suggestions: Serve with fluffy basmati rice or warm naan. A squeeze of lime can add a refreshing zest to the dish. {{image_2}} If you want a meat-free version, try using chickpeas or paneer. Both options soak up the flavors well. For chickpeas, use about 2 cans, drained and rinsed. For paneer, cut it into cubes and add it during the last hour of cooking. This way, they stay soft and tasty. To make this dish lighter, swap the plain yogurt with low-fat yogurt. It keeps the creaminess but cuts calories. You can also use light coconut milk. It still adds flavor without the extra fat. Always adjust the salt to keep it just right. You can easily change the heat level. To make it mild, skip the cayenne pepper or use just a pinch. If you love heat, add more cayenne or even fresh chilies. Taste as you go to find your perfect balance. This way, everyone can enjoy their own version of chicken tikka masala. Storing leftovers is easy. First, let the chicken tikka masala cool down. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it well to keep the flavors fresh. You can freeze chicken tikka masala for longer storage. Use a freezer-safe container or a heavy-duty freezer bag. It will last up to three months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave for a quick thaw. When you are ready to eat, reheat the tikka masala. You can use the microwave or a pot on the stove. If using the microwave, heat it in short bursts, stirring in between. On the stove, heat it over low heat until hot. Add a splash of coconut milk for creaminess if it seems thick. Enjoy your comforting dish! You can serve Chicken Tikka Masala with several side dishes. I recommend fluffy basmati rice. It soaks up the sauce well. Warm naan bread is another great choice. You can use it to scoop up the chicken. For a fresh touch, add a wedge of lime. It adds a nice zing to each bite. Yes, you can use chicken breast instead of thighs. Chicken breast is leaner and cooks faster. Just be careful not to overcook it. Overcooked chicken can become dry. I suggest checking the chicken after about three hours on high. This way, it stays juicy and tender. To adjust the spice level, start with less cayenne pepper. You can always add more later. If you want a milder dish, skip the cayenne. You can also add some cream or extra coconut milk. This cools down the heat and adds richness. Taste as you go to find your perfect balance. In this blog post, we explored the rich world of Chicken Tikka Masala. We discussed essential ingredients, their importance, and substitutes. You learned step-by-step cooking instructions and how to elevate your dish with tips and tricks. We also covered fun variations to fit dietary needs. Lastly, I shared storage advice and answered your common questions. Enjoying this classic dish can be easy and rewarding. With these insights, you can cook delicious Chicken Tikka Masala at home!

Slow Cooker Chicken Tikka Masala

A flavorful and creamy chicken dish cooked slowly with spices and coconut milk.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 lbs chicken thighs, boneless and skinless, cut into cubes
  • 1 cup plain yogurt
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 large onion, finely chopped
  • 1 can (14 oz) diced tomatoes
  • 1 cup coconut milk
  • 3 tablespoons vegetable oil
  • to taste salt
  • for garnish fresh cilantro

Instructions
 

  • In a large bowl, combine the plain yogurt, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, minced garlic, and grated ginger. Mix well to form a marinade.
  • Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
  • Heat the vegetable oil in a skillet over medium heat and add the finely chopped onion. Sauté until translucent and golden brown, about 5-7 minutes.
  • Transfer the sautéed onion to the slow cooker, then add the marinated chicken, diced tomatoes, and coconut milk. Stir to combine thoroughly.
  • Season with salt to taste and mix well. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  • Before serving, give the dish a good stir and taste for seasoning, adjusting if necessary.
  • Garnish with freshly chopped cilantro before serving.

Notes

Serve with basmati rice or naan bread, and garnish with cilantro and lime.
Keyword chicken, slow cooker, tikka masala