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Chicken Tikka Masala is a popular Indian-inspired dish loved worldwide for its rich flavors and creamy texture. Making it in a slow cooker allows the flavors to meld beautifully, resulting in a tender, flavorful meal with minimal effort. Paired with fluffy basmati rice, this dish becomes a perfect weeknight dinner or weekend special.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into chunks
- 1 cup plain Greek yogurt
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- 2 cups basmati rice
- 2.5 cups water or chicken broth
- Fresh cilantro for garnish
Preparation
Start by marinating the chicken. In a large bowl, combine the chicken chunks with Greek yogurt, garam masala, cumin, paprika, turmeric, chili powder, garlic, and ginger. Mix well and let it marinate for at least 30 minutes, or overnight for more flavor.
Place the marinated chicken into the slow cooker. Add crushed tomatoes and stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
About 30 minutes before serving, stir in the heavy cream or coconut milk. Cover and let it cook for the remaining time to allow the flavors to meld. Adjust salt and pepper to taste.
Preparing the Basmati Rice
While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice with water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is fluffy and tender. Fluff with a fork before serving.
Serving
Serve the hot chicken tikka masala over a bed of basmati rice. Garnish with freshly chopped cilantro. For an extra touch, add a squeeze of lemon or a side of naan bread. Enjoy this flavorful, comforting dish any day of the week!