Slow Cooker Chicken Tikka Masala Recipe
Prep Time:
30 minutes
Cook Time:
4 hours
Servings:
6 Servings
Ingredients
  • 2 tablespoons fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 cup plain yogurt
  • 1 teaspoon salt
  • 2 pounds boneless chicken thighs
  • 2 tablespoons ghee, butter, or oil
  • 1 large onion, diced
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup heavy cream
  • ΒΌ cup pomegranate juice
  • 2 tablespoons honey
  • 1 teaspoon garam masala
  • Salt, to taste
Directions
  1. Toast the ginger, garlic, garam masala, paprika, coriander, cumin, and turmeric in a dry skillet over medium heat for 2 minutes until fragrant. Let cool.
  2. In a bowl, combine the toasted spices with the yogurt and salt.
  3. Add the chicken and toss to coat. Marinate for at least 2 hours or overnight in refrigerator.
  4. In a skillet, heat the ghee, butter, or oil over medium-high heat.
  5. Sear the marinated chicken in batches until browned, about 3 minutes per side.
  6. Transfer to the slow cooker.
  7. In the same skillet, saute the onion until softened, about 5 minutes.
  8. Add the onion to the slow cooker with the crushed tomatoes, cream, pomegranate juice, honey, and garam masala. Stir to combine.
  9. Cook on low for 4 hours until the chicken is tender. Season with salt.
  10. Remove the chicken from the slow cooker, and chop it into 1-inch pieces.
  11. Return the chicken to the pot and garnish the chicken with pomegranate arils, yogurt, and cilantro. Serve over basmati rice, if desired.