Hamilton Beach Homepage

Slow Cooker Chicken Tikka Masala

Even if you aren’t familiar with Indian food, you’re sure to love Chicken Tikka Masala, and making it in the slow cooker couldn’t be any easier. This often spicy dish has chunks of chicken in a creamy orange sauce. It’s somewhat similar to butter chicken and is popular all over the world, especially in the UK. This cross-cultural main course is usually served with basmati rice and naan, a popular Indian flatbread. First, the chicken is marinated in yogurt and spices before being braised with a masala sauce, a spicy tomato-based sauce, until it’s fall-apart tender. The overnight marinade and unique ingredients might take some time, but chances are you have most of the ingredients in the pantry already. You may want to have extra naan around for dipping and scooping up any extra sauce left on the plate.

Tikka Masala

Yield: Serves 6
Author: Hamilton Beach Test Kitchen

Ingredients

  • 1 1/2 cups plain yogurt
  • 1 Tablespoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 5 garlic cloves, minced
  • 1 Tablespoon minced ginger
  • 2 teaspoons salt, divided
  • 1 teaspoon cracked black pepper
  • 2 pounds boneless, skinless chicken thighs
  • 2 Tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1/2 teaspoon crushed red pepper
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (6 oz.) tomato paste
  • 1/3 cup heavy cream
  • Sliced cucumbers
  • Chopped cilantro
  • Cooked rice

Instructions

  1. Combine yogurt, turmeric, coriander, cumin, garam masala, cloves, ginger, 1 teaspoon salt and pepper in a large plastic zipper bag.
  2. Add chicken to bag. Seal and refrigerate overnight.
  3. ​Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and red pepper, cook until just beginning to soften, about 3 minutes. Stir in tomatoes, tomato paste and remaining 1 teaspoon salt until blended. Place in slow cooker.
  4. Drain chicken and add to slow cooker. Stir to coat chicken.
  5. Cover and cook for 3 hours on HIGH or 6 hours on LOW. Stir in heavy cream before serving.
  6. Serve over cooked rice with cucumbers and cilantro.

Notes

To make prep work easiest, use a stovetop safe slow cooker for this recipe.

If using a slow cooker with a ceramic crock, cook vegetables in a large skillet over medium-high heat. Transfer ingredients to slow cooker crock and cook as directed.

More slow cooker and rice cooker recipes to try:

Kenyan Chicken Curry and Pilau Rice

Rice Cooker “Fried” Rice

Related Posts

8 new pasta recipes from some of our favorite influencers

Let us help you take the guesswork out of making fresh pasta at home. We’ve rounded up some of our favorite influencer-created recipes to help you cook perfectly textured and delightfully delicious pasta using the Hamilton Beach® Electric Pasta...

Breakfast, lunch, and dinner with a cast iron electric grill

A new generation of professional chefs and home cooks alike are discovering the tried-and-true benefits of cast iron cooking with the Hamilton Beach® Professional cast iron electric grill. It offers all the upsides of your grandmother’s...

Here’s the scoop: 7 easy homemade ice cream recipes

From rich and creamy chocolate and vanilla ice cream to light and refreshing sorbet, there’s no better way to capture the easy, breezy vibes of summer than with a homemade batch of everyone’s favorite frozen treat. Hamilton Beach has the tools...

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *