Name: Easy Slow Cooker Chicken Tikka Masala
Ingredients: 500g Chicken Thighs, boneless, cut into 2-inch pieces; 2 tbsp Mustard Oil; 2 tsp Paprika; 1 tsp Lemon Juice; 2 tbsp Ginger Garlic Paste; ¼ tsp Turmeric Powder; 1 tsp Garam Masala; 1 tsp Dried Fenugreek Leaves; ¾ tsp Salt; ¼ Cup Greek Yogurt; 1 tsp Oil for smoking (optional); 1 tbsp Oil; 2 Medium Onions, finely chopped; 1 tbsp Ginger Garlic Paste; 1 Green Chili, chopped; 1 Can (400g) Crushed Tomatoes; ½ tsp Turmeric Powder; 1 tbsp Paprika; 1 tsp Cumin Powder; 2 tsp Coriander Powder; ¾ tsp Garam Masala; 2 tbsp Butter; 1½ tsp Salt; 1 Onion, cut into petals; 1 Bell Pepper, cut into squares; ¼ Cup Cream; 1 tsp Dried Fenugreek Leaves; 2 tbsp Chopped Fresh Coriander

Ingredients

Scale

The key to a delicious Chicken Tikka Masala lies in its ingredients. Here’s what you’ll need:

Marinade:

500g Chicken Thighs, boneless, cut into 2-inch pieces
2 tbsp Mustard Oil
2 tsp Paprika
1 tsp Lemon Juice
2 tbsp Ginger Garlic Paste
¼ tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Dried Fenugreek Leaves
¾ tsp Salt
¼ Cup Greek Yogurt
1 tsp Oil for smoking (optional)

Curry:

1 tbsp Oil
2 Medium Onions, finely chopped
1 tbsp Ginger Garlic Paste
1 Green Chili, chopped
1 Can (400g) Crushed Tomatoes
½ tsp Turmeric Powder
1 tbsp Paprika
1 tsp Cumin Powder
2 tsp Coriander Powder
¾ tsp Garam Masala
2 tbsp Butter
1½ tsp Salt
1 Onion, cut into petals
1 Bell Pepper, cut into squares
¼ Cup Cream
1 tsp Dried Fenugreek Leaves
2 tbsp Chopped Fresh Coriander

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Instructions

Making Chicken Tikka Masala in a slow cooker is straightforward. Follow these steps for a hassle-free cooking experience:

1. Marinate the Chicken:

In a bowl, mix the chicken pieces with mustard oil, paprika, lemon juice, ginger garlic paste, turmeric, garam masala, dried fenugreek, salt, and yogurt.
Ensure the chicken is coated well with the marinade.
Cover the bowl and marinate for at least 2 hours. For a more intense flavor, consider marinating overnight in the refrigerator.

2. Prepare the Curry:

In a pan, heat oil and cook the onions and ginger garlic paste until the onions are translucent (approximately 3-4 minutes).
Transfer the cooked ingredients to a slow cooker.

3. Combine Ingredients:

Add the marinated chicken, crushed tomatoes, green chili, turmeric, paprika, cumin, coriander, garam masala, butter, and salt to the slow cooker.
Mix well to ensure all ingredients are evenly distributed.

4. Cook:

Set the slow cooker to high and cook for 2.5 hours.
After 2.5 hours, add the onion petals, bell pepper, and dried fenugreek.
Cook for an additional 15 minutes.

5. Finish:

If the gravy is too thick for your liking, stir in a cup of hot water to achieve the desired consistency.
Serve the dish topped with cream and freshly chopped coriander.

Nutrition

Serving Size: one normal portion
Calories: 350 kcal
Sodium: 800mg
Fat: 18g
Carbohydrates: 15g
Fiber: 4g
Protein: 30g