Slow Cooker Chicken Tikka (Print View)
Tender chicken simmered in a spiced tomato sauce with creamy, aromatic flavors for an effortless meal.
# Ingredient List:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons ground coriander
06 - 1 teaspoon garam masala
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper
→ Sauce
11 - 2 tablespoons vegetable oil
12 - 1 large onion, finely chopped
13 - 4 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 2 teaspoons ground cumin
16 - 2 teaspoons garam masala
17 - 1 teaspoon ground coriander
18 - 1 teaspoon ground turmeric
19 - 1 teaspoon chili powder
20 - 1 can (14 oz) crushed tomatoes
21 - 1/2 cup chicken broth
22 - 1 teaspoon salt, or to taste
→ To Finish
23 - 3/4 cup heavy cream
24 - 2 tablespoons fresh cilantro, chopped
# How to Make:
01 - Combine all marinade ingredients in a large bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for optimal flavor.
02 - Heat vegetable oil in a skillet over medium heat. Cook the chopped onion until golden and soft, about 5 minutes. Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Incorporate ground cumin, garam masala, coriander, turmeric, and chili powder into the skillet. Stir continuously and cook for 1 minute to release the spices' aroma.
04 - Transfer the onion and spice mixture to the slow cooker. Add the marinated chicken, crushed tomatoes, chicken broth, and salt. Stir well to combine all ingredients.
05 - Cover and cook on low for 6 hours, or on high for 3 hours, until the chicken is tender and the sauce thickens.
06 - Stir in the heavy cream and chopped cilantro. Continue cooking uncovered on high for 10 to 15 minutes to heat through and slightly thicken the sauce.
07 - Taste and adjust seasoning if necessary. Serve warm, garnished with additional cilantro if desired.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting—you marinate in the morning and dinner practically makes itself.
- It tastes like you spent hours in the kitchen when you really only spent twenty minutes of actual work.
- The cream mellows the spices into something warm and welcoming rather than aggressive or sharp.
02 -
- Don't skip marinating the chicken—even one hour makes a difference, and overnight makes it noticeably better because the yogurt breaks down the proteins and the spices have time to permeate.
- The blooming step with the dry spices matters more than you'd think; it's the difference between tasting individual spices and tasting a cohesive sauce.
- Add the cream at the very end, not at the beginning, because high heat can cause it to break or curdle if you're not careful.
03 -
- Bloom your spices in hot oil before adding liquid—it's the single move that separates this from tasting like boiled chicken with spices stirred in.
- Use chicken thighs, not breasts; they're forgiving in a slow cooker and actually taste better after hours of cooking.