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Slow Cooker Chicken Tikka Masala
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Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup plain yogurt
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 can (15 ounces) tomato puree
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, for garnish
Instructions
- In a large bowl, mix together the plain yogurt, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, ground turmeric, salt, and black pepper.
- Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
- Place the marinated chicken in the slow cooker. Pour the tomato puree over the chicken, stirring gently to combine.
- Cover the slow cooker and cook on low for 6 hours, or until the chicken is tender and fully cooked.
- Once cooked, stir in the heavy cream until well incorporated. Adjust seasoning if needed.
- Serve hot, garnished with freshly chopped cilantro, alongside basmati rice or naan.
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