Description
A simplified slow-cooker version of the classic chicken tikka masala featuring tender boneless chicken thighs simmered in a rich, mildly spiced tomato sauce. This recipe is designed for minimal prep and maximum flavor, making it an easy and comforting dinner option.
Ingredients
Chicken and Sauce
- 1.5 pounds boneless, skinless chicken thighs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups tomato passata or crushed tomatoes
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt, or to taste
- 1/2 cup cream or coconut cream
Instructions
- Prepare the sauce: In the slow cooker, combine the finely chopped onion, minced garlic, grated ginger, tomato passata, garam masala, ground cumin, paprika, turmeric, and salt. Stir everything together thoroughly to blend the spices evenly.
- Add the chicken: Place the boneless, skinless chicken thighs into the slow cooker and coat them well with the sauce mixture to ensure full flavor absorption.
- Slow cook the chicken: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is tender and cooked through.
- Finish with cream: About 30 minutes before the end of cooking, stir in the cream or coconut cream to add richness and a smooth texture to the sauce.
- Adjust and serve: Taste and adjust seasoning if necessary. Serve hot with rice or naan bread for a complete meal.
Notes
- Use coconut cream instead of dairy cream for a dairy-free version suitable for vegans if substituting chicken with plant-based protein.
- Add chili powder or fresh chili to the sauce if you prefer a spicier dish.
- Boneless, skinless chicken thighs keep the meat tender and juicy during the slow-cooking process.
- This recipe works well with leftovers and tastes even better the next day as the flavors deepen.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian-Inspired
