Slow Cooker EASY Chicken Tikka Masala

Method8 steps

1. 1

   Step 1: Cut the chicken (2 pounds) into 2–3-inch pieces. Toss with 2 teaspoons of the measured salt and lemon juice (1 tablespoon), then mix in yogurt (3 tablespoons), chili powder, turmeric (½ teaspoon), garam masala (1½ tsp), ginger (1 tablespoon) and garlic (1 tablespoon). Keep covered in the refrigerator while preparing the onions.

   Uses 2 pounds chicken breasts (skinless boneless) · 2 tsp of the measured salt for chicken marinade · 1 tablespoon lemon juice · 3 tablespoons plain yogurt · 1 tablespoon kashmiri red chili powder · ½ teaspoon ground turmeric · 1½ tsp garam masala · 1 tablespoon ginger (grated)

2. 2

   Step 2: Heat oil (2 tablespoons) in a medium pan. Add onions and 1/2 teaspoon of salt. Cook over medium heat for 5 minutes stirring frequently until the onions start to soften and turn translucent. Note: If you are using Instant Pot as a slow cooker, you can saute in the instant pot itself.

   Soften onions, stirring frequently · 5 minUses 2 tablespoons oil · 2 medium yellow onions, finely diced · Remaining ½ tsp salt for onions

3. 3

   Step 3: Spread the cooked onions in the slow cooker, then layer the tomato puree (1½ cups) and marinated chicken over them. Cover and cook on high for about 4 hours, until the chicken is cooked through to 165°F (74°C).

   Slow cook curry · 240 minUses Softened seasoned onions · 1½ cups tomato puree · Marinated raw chicken pieces

4. 4

   Step 4: When the chicken is cooked through, stir in ½ cup heavy cream and the crushed fenugreek leaves. Taste and add 1–2 tablespoons tomato paste as needed. Add up to the remaining ¼ cup cream if desired; use 1 teaspoon sugar only if needed for balance. Warm through, garnish with cilantro (½ cup) and serve with prepared rice or naan. If choosing a cream substitute below, use it instead of the heavy cream.

   Uses Slow-cooked chicken in tomato-onion sauce · ½–¾ cup heavy cream · 1–2 tbsp tomato paste, to taste · 2 tablespoons kasoori methi (dried fenugreek leaves) (kasoori methi) · ½ cup cilantro (chopped) · 1 tsp sugar only if needed to balance flavor · Prepared basmati rice or naan for serving, optional

5. 5

   Step 5: Optional cream substitution, chosen before cooking: replace the heavy cream with unsweetened coconut cream or cashew (½ cup) cream. For cashew cream, blend ½ cup cashews with ½ cup warm water until smooth, then use in place of the heavy cream at finishing. These swaps replace the cream only; the yogurt marinade still contains dairy unless you also choose a suitable plain non-dairy yogurt. Do not add both substitutes.

   Uses ½ cup cashews, only if making the optional cashew-cream substitute · ½ cup warm water, only for the optional cashew cream · Unsweetened coconut cream, only if replacing heavy cream

6. 6

   Step 6: Equipment note: with a Crockpot, sauté the onions in a separate stovetop pan. With an Instant Pot slow-cooker function or multicooker, the same pot can be used for the onion sauté before slow cooking.

7. 7

   Step 7: Tomato option, chosen before cooking: blend 3 fresh tomatoes and use the puree in place of the bottled tomato puree. Add the chosen puree at the slow-cooker layering stage; this is a substitute, not an extra addition.

8. 8

   Step 8: Chicken option, chosen before cooking: use boneless chicken thighs instead of breasts if preferred, cutting each thigh into 2 pieces. Keep the same overall chicken amount and cook until the thickest pieces reach 165°F (74°C).