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

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Saucepan

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into chunks
  • 1 cup plain yogurt
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 can (15 oz) tomato sauce
  • 1/2 cup heavy cream
  • 2 cups uncooked basmati rice
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Place the chicken thighs, yogurt, diced onion, minced garlic, grated ginger, garam masala, cumin, paprika, turmeric, and salt into the slow cooker. Stir to coat the chicken evenly.
  • Pour the tomato sauce over the mixture and stir once more to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
  • Stir in the heavy cream during the last 15 minutes of cooking.
  • While the sauce finishes, cook the basmati rice according to package directions in a separate pot.
  • Spoon the chicken tikka masala over the cooked rice and top with chopped cilantro before serving.

Notes

Stir the sauce well after adding the cream to keep the texture smooth. If the sauce seems too thick at the end, add a splash of water to loosen it. Leftovers reheat gently on the stove with a little extra cream to restore creaminess. For a lighter version, swap the heavy cream for coconut milk.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Mixing Bowl, Saucepan