One reason why I think Indian food is so special is because it often requires you to cook your seasonings before using them. This brings out an intense flavor not found in many other dishes. With that said, I decided to try Slow Cooker Chicken Tikka Masala from the kitchn. It’s a wonderful creamy dish with tomatoes and cooked spices that is perfect over rice. And it’s hardly Indian at all. I looked it up and learned that it’s a popular British dish with South Asian roots. Well, this is awkward. This is sort of like saying chimichanga is Mexican food.
While I go research authentic Indian recipes, let’s enjoy this one because I promise that even picky eaters won’t turn this down.
Gather your ingredients and measure them out. Chop up your onion. Mince that garlic. Grate the ginger.
You probably don’t have all these spices in your cupboard. You might be wondering where to get them or when you’ll use them again. I’m happy to say that you should be able to find all of these in your grocery’s spice section. You will not have to go to a specialty store. I recommend getting the smallest containers possible, even if it costs more by weight, because spices lose their taste and potency over time. You really don’t need a tall container of cumin unless you use it a lot.
I changed the recipe order because I didn’t want to dirty up a pan so instead of using a separate pan, I used the saute setting on my slow cooker. Heat oil and then saute your onion for about 8 minutes. Add the garlic, ginger, and spices, and cook for about 1 minute. When you can smell the spices is just long enough. Add tomato paste and cook for another minute. You want to see that the tomato paste is a little darker than before. Add the diced tomatoes and the rest of the salt. Bring it to a simmer, but to be honest, there was nothing really to simmer. Add the chicken, yogurt, and a teaspoon of salt in your slow cooker and mix it all up.
I cooked this on low for 8 hours. When it was done, I stirred in the cream and served it. The recipe suggests cooking it for another 30 minutes for a thicker sauce, but I found the sauce consistency to be perfect.
Serve over rice and garnish with cilantro. Everyone liked it. The boy did pick out the tomatoes and refused the cilantro (green foods are bad), but they gave this dish two thumbs up. I just like how easy and tasty it is.
Slow Cooker Chicken Tikka Masala
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 1/2 cup whole-milk (not Greek) plain yogurt
- 1 1/2 teaspoons kosher salt divided
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 15 ounces canned diced tomatoes drained
- 3/4 cup heavy cream
- chopped cilantro for garnish
- cooked rice for serving
- In a slow cooker, heat the oil using the saute setting. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic, ginger, coriander, garam masala, cumin, and turmeric and cook until fragrant, about 1 minute. Add the tomato paste and cook until darkened in color, about 1 minute. Add the drained tomatoes and 1/2 teaspoon of salt and bring to a simmer, scraping up the browned bits from the bottom of the pan.
- Place the chicken, yogurt, and 1 teaspoon of the salt in the slow cooker. Stir to combine.
- Cover and cook on the High setting for 4 hours or Low setting for 8 hours. Stir in the cream. If you prefer a thicker sauce, leave the slow cooker uncovered and cook on the High setting for 30 minutes. Taste and season with salt as needed. Serve garnished with cilantro and serve over rice.