I love Chicken Tikka Masala and have found various versions of it for a slow cooker that I’ve adapted and tweaked from various original sources, including The New York Times, The Kitchn and SkinnyTaste

  • 6 servings
  • 5 mins
  • 4 hours
  • 4 hours 5 mins

Ingredients

  • 2 pounds boneless skinless chicken thighs, cubed
  • 1/2 cup yogurt
  • 1 tablespoon kosher salt
  • 1/2 tablespoon ghee or butter
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon turmeric
  • 1 Tablespoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon cumin, ground
  • 2 cardamom pods, whole
  • 14 oz can tomatoes, diced
  • 6 tablespoons heavy cream
  • 2 tablespoons almonds, thinly sliced
  • 1/4 cup cilantro

Instructions

  • If you have time, marinate the chicken in the yogurt with 1 teaspoon of salt overnight (at least 6 hours)
  • Using your slow cooker's Sauté setting, Sauté the onions and garlic in a little olive oil until softened, then stir in the ginger, tomato paste, and spices until fragrant.
  • Switch the Slow Cooker to High heat Slow Cook mode, and add the Marinated chicken and diced tomatoes. Stir well and let slow cook for 4 hours.
  • After 4 hours, stir in the heavy cream, and let simmer on low for another 15 minutes to thicken. Stir in the almond slices.
  • Serve over rice with fresh cilantro on top.