Chicken Tikka Masala

May 07, 2017

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
  • 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



    1. If you have time, marinate the chicken in the yogurt with 1 teaspoon of salt overnight (at least 6 hours)
    2. 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.
    3. 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.
    4. After 4 hours, stir in the heavy cream, and let simmer on low for another 15 minutes to thicken. Stir in the almond slices.
    5. Serve over rice with fresh cilantro on top.

      Written by Will Chiong who lives and works in New York building useful things.