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A plate of chicken tikka masala drizzled with cream served on top of rice along with a piece of naan
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Slow Cooker Chicken Tikka Masala

This simple spicy Indian chicken tikka masala is so easy to make in a slow cooker. All you need to do is marinate the chicken, rest, dump all the ingredients into a slow cooker and watch the magic happen!
Course Main Course
Cuisine Indian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 3 hours
Resting Time 2 hours
Total Time 5 hours 15 minutes
Servings 6 people
Calories 369kcal
Author Richa

Ingredients

Marinade

  • 500 Grams Chicken Thighs boneless, cut into 2 inch pieces
  • 2 Tablespoon Mustard Oil
  • 2 Teaspoon Kashmiri Red Chilli Powder or Paprika
  • 1 Teaspoon Lemon juice
  • 2 Tablespoon Ginger Garlic paste
  • ¼ Teaspoon Turmeric Powder
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Kasuri Methi
  • ¾ Teaspoon Salt
  • ¼ Cup Hung Curd or greek yogurt
  • 1 Teaspoon Oil for smoking the marinated meat

Curry

  • 1 Tablespoon Oil
  • 2 medium Onions finely chopped
  • 1 Tablespoon Ginger Garlic Paste
  • 1 Green Chilli chopped
  • 1 Can Crushed Tomato 400 grams
  • ½ Teaspoon Turmeric powder
  • 1 Tablespoon Kashmiri Red Chilli Powder
  • 1 Teaspoon Cumin Powder
  • 2 Teaspoon Coriander Powder
  • ¾ Teaspoon Garam Masala
  • 2 Tablespoon Butter or Ghee
  • 1 ½ Teaspoon Salt
  • 1 Onion cut into petals
  • 1 Capsicum cut into squares
  • ¼ Cup Cream
  • 1 Teaspoon Kasuri Methi
  • 2 Tablespoon finely chopped Coriander Leaves

Instructions

Marinade

  • Add chicken, mustard oil, kashmiri red chilli powder, lemon juice, ginger garlic paste, turmeric powder, garam masala, kasuri methi, salt and hung curd to a mixing bowl. Use your hands to combine. Ensure that the chicken pieces are well coated.
  • To smoke the chicken, place a small steel bowl in the middle of the bowl. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes or until the smoke disappears.
  • Cover with plastic wrap or transfer to an airtight container and marinade for at least 2 hours. Marinate it overnight in the fridge for the best results.

Curry

  • Heat oil in a pan and add onions and ginger garlic paste. Cook for 3-4 minutes on medium heat, while stirring occasionally, till onions are translucent and the paste is cooked and doesn’t smell raw.
  • Add the cooked onions to the slow cooker along with marinated chicken, crushed or pureed tomatoes, green chilli, turmeric powder, kashmiri chilli powder, cumin powder, coriander powder, garam masala, butter and salt.
  • Mix well and cover and cook on high for 2.5 hours.
  • Add onions and capsicum to the curry along with kasuri methi and cook on high for 15 more minutes.
  • Add 1 cup of hot water if you feel like the gravy is too thick. Adjust the consistency by controlling how much hot water you add.
  • Finish with a drizzle of fresh cream and fresh coriander leaves and serve hot along with rice or roti!

Nutrition

Calories: 369kcal | Carbohydrates: 10g | Protein: 16g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 1037mg | Potassium: 377mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1556IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 2mg