Time: 3-6 hours
Yield: 6 servings
Chicken Tikka Masala is an Indian dish served and beloved all across the world. That’s not a surprise because this dish is so delicious and perfectly seasoned! Each bite is packed with flavors like garam masala, smoked paprika, ginger, heavy cream, tomato sauce, and more. Chicken Tikka Masala is hearty, spicy, and the perfect meal to warm you up from the inside out!
Ingredients• 1 1/2 tablespoons garam masala • 1/2 teaspoon cumin • 1/2 teaspoon turmeric • 1/2 teaspoon smoked paprika • 1/2 teaspoon salt • 1/4 teaspoon cayenne, optional • freshly cracked pepper, to taste • 2 pounds chicken thighs, boneless skinless • 1 tablespoon cooking oil • 1 yellow onion, diced • 3 cloves garlic, minced • 1 tablespoon fresh ginger, grated • 15 ounces tomato sauce • 1/3 cup heavy cream • 4 cups rice, optional, cooked, for serving • 1/4 bunch fresh cilantro, optional, chopped, for garnish
In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and freshly cracked pepper.
Sprinkle the spice mix over both sides of the chicken thighs, liberally coating them.
Heat the oil in a large skillet over medium-high heat.
Once hot, add the seasoned chicken and cook until well-browned, about 3 minutes. Transfer the seared chicken to the slow cooker. The chicken doesn’t need to be cooked through at this stage.
Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned, about 5 minutes.
Remove the skillet from the heat.
Add the onions to a slow cooker.
Add 1/4 cup of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet.
Pour the water into the slow cooker.
Add the minced garlic, grated ginger, and tomato sauce to the slow cooker on top of the seared chicken and onions.
Briefly stir the mixture in the slow cooker.
Cover the slow cooker and cook until the chicken is tender and easily falls apart, about 3 hours on high and 6 hours on low.
Turn the slow cooker off.
Add the heavy cream and stir gently to combine the cream with the tomato sauce.
Taste for seasoning.
To serve, spoon the chicken and sauce over cooked rice and garnish with fresh cilantro.