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Lazy Slow Cooker Chicken Tikka Masala with Basmati Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Pot or Rice Cooker
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons tikka masala paste
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1.5 cups basmati rice
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Place the chicken pieces, chopped onion, minced garlic, grated ginger, tikka masala paste, crushed tomatoes, salt, and black pepper into the slow cooker. Stir everything together so the chicken is coated.
  • Cover the slow cooker and cook on low for 6 hours or on high for 3 hours until the chicken is very tender.
  • Stir in the heavy cream during the final 30 minutes of cooking to create the creamy sauce.
  • While the sauce finishes, rinse the basmati rice and cook it in a pot or rice cooker with 3 cups of water until fluffy.
  • Spoon the chicken tikka masala over the cooked rice and top each serving with chopped fresh cilantro.

Notes

Stir the cream in only at the end so it stays smooth and does not separate. If the sauce seems too thick after cooking, add a splash of water to loosen it before serving. Leftovers reheat well on the stovetop with a little extra cream to bring back the silky texture.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Pot or Rice Cooker, Cutting Board