Crockpot Chicken Tikka Masala Recipe

Course: Dinner

Cuisine: Indian

Prep Time: 10

Cook Time: 3 10

Total Time: 3 20

Servings:

Calories: 568kcal

Crockpot Chicken Tikka Masala is the easiest (and most delicious) way to prepare this classic Indian entree!

Spray your crockpot with nonstick spray. Add the chicken to the crockpot.
2 pounds boneless, skinless chicken thighs
Heat the ghee in a large skillet over medium heat until melted. Add in the onion and cook until softened, about 5-7 minutes.
2 tablespoons ghee, 1 onion
Add in the serrano, garlic, ginger, garam masala, coriander, cumin, turmeric, and salt. Cook until fragrant, about 1-2 minutes.
1 serrano chili, 4 cloves garlic, 1 tablespoon minced ginger, 1 tablespoon garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ½ teaspoon kosher salt
Add in ¼ cup water and scrape up any browned bits from the bottom of the pan. Transfer to the slow cooker.
To the crockpot, add in the tomato sauce and stir to combine. Cover and cook on low for 3 hours.
15 ounces tomato sauce
Stir in the yogurt and serve topped with cilantro.
⅔ cup whole milk yogurt, ¼ cup chopped fresh cilantro

A serving is approx. ½-pound chicken and ¾-cup cooked rice.

You can use boneless, skinless chicken breasts instead of thighs.
To make this vegetarian, swap the chicken for tofu or 2 cans of chickpeas!
You can use vegetable oil instead of ghee.
If you're sensitive to spice, leave out the Serrano chili.
In place of fresh garlic, you can use ½ teaspoon of garlic powder.
In place of fresh ginger, you can use ¼ teaspoon of ground ginger.
In place of the garam masala, you can use a blend of 4 parts cumin to 1 part allspice.
In place of the tomato sauce, you can use 15 ounces of diced tomatoes or 3 fresh tomatoes and puree them in a blender.
You can use sour cream or full-fat coconut milk instead of yogurt.
Take the time to cook the onion and spices to bring out their rich flavors.
Use fresh spices for the best flavor; old or expired spiced won't be as potent.
To prevent the yogurt from curdling, spoon out ¼ cup of the hot sauce, mix it with the yogurt, then pour the mixture back into the pot.
For a smoother sauce, remove the chicken pieces and blend with an immersion blender.

Storage: Store crockpot chicken tikka masala in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.