Slow Cooker Chicken Tikka (Printable)
Tender chicken pieces simmered in a creamy, spiced tomato sauce infused with Indian-inspired flavors.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons ground coriander
06 - 1 teaspoon garam masala
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper
→ Sauce
11 - 2 tablespoons vegetable oil
12 - 1 large onion, finely chopped
13 - 4 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 2 teaspoons ground cumin
16 - 2 teaspoons garam masala
17 - 1 teaspoon ground coriander
18 - 1 teaspoon ground turmeric
19 - 1 teaspoon chili powder
20 - 14 oz can crushed tomatoes
21 - 1/2 cup chicken broth
22 - 1 teaspoon salt, or to taste
→ To Finish
23 - 3/4 cup heavy cream
24 - 2 tablespoons fresh cilantro, chopped
# How to Make It:
01 - Combine yogurt, lemon juice, cumin, coriander, garam masala, turmeric, paprika, salt, and pepper in a large bowl. Add chicken pieces, mix thoroughly to coat, cover, and refrigerate for at least 1 hour or up to overnight.
02 - Heat vegetable oil in a skillet over medium heat. Sauté chopped onions until soft and golden, about 5 minutes. Add minced garlic and grated ginger; cook 1 minute until fragrant.
03 - Stir in cumin, garam masala, coriander, turmeric, and chili powder. Cook, stirring constantly, for 1 minute to release the spices' aroma.
04 - Transfer the onion and spice mixture to the slow cooker. Add the marinated chicken along with any remaining marinade, crushed tomatoes, chicken broth, and salt. Stir to combine evenly.
05 - Cover and cook on low for 6 hours or on high for 3 hours until chicken is tender and sauce has thickened.
06 - Stir in heavy cream and chopped cilantro. Cook uncovered on high for 10 to 15 minutes to heat through and lightly thicken the sauce.
07 - Taste and modify seasoning if necessary. Serve immediately, garnished with additional cilantro if desired.
# Expert Hacks:
01 -
- The chicken becomes so tender it practically falls apart, absorbing every layer of spice while you go about your day.
- Your kitchen smells incredible for hours, and that alone is worth the minimal prep work.
- It's naturally gluten-free, freezes beautifully, and tastes even better the next day when flavors have settled into each other.
02 -
- Don't skip marinating the chicken—that yogurt isn't just flavor, it's what keeps the thighs tender through hours of cooking and prevents them from drying out.
- Blooming those dry spices in hot oil before everything goes into the slow cooker isn't a fancy step, it's the difference between good and restaurant-quality; the extra 5 minutes pays off completely.
- Heavy cream at the end is essential—stirring it in partway through cooking mutes its flavor, so wait until the very end when you can appreciate its richness.
03 -
- If your sauce looks too thin after cooking, mix a teaspoon of cornstarch with a tablespoon of water and stir it in during that final cream and high-heat phase—it'll thicken beautifully without making the sauce muddy.
- Buy whole spices and toast them in a dry pan for 30 seconds before grinding if you want to taste the real difference; ground spices are fine, but whole ones have a brightness that elevates everything.