Slow Cooker Chicken Tikka Masala

So this is another Real Simple winner recipe. It smells amazing, tastes amazing, and is super quick and easy to make. I tried it on two different lovely taste testers (if you ever read this thanks for being brave!) and both had good reactions to the meal. It’s just spicy enough to have a good flavor but not so spicy that you get miserable trying to eat dinner. I’ve cooked it on both settings, high and low and actually preffered the way the chicken came out when cooked on high for a little longer than the recipe requires. It just seemed to be more tender in my opinion. Also the cucumber/cilantro/lemon juice topping may sound strange but it really makes the meal. In fact I doubled the amount of cucumber that the recipe calls for, and if I had been feeding more than just 2 of us I would have actually wanted more.

Anyways, here’s the link to the recipe and a picture:

Slow Cooker Chicken Tikka Masala

Serves 4

Hands-on Time: 10m

Total Time: 8hr 10m


  • 1 15-ounce can crushed tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala (Indian spice blend)
  • kosher salt and black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • 1/2 English cucumber, halved and thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lemon juice
  • 1 cup basmati or some other long-grain white rice
  • 1/2 cup heavy cream


1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).

2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.

3. Twenty minutes before serving, cook the rice according to the package directions.

4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.


Garam masala is a mixture of spices often used in Indian cooking. If you can’t find it in the spice aisle of your supermarket, you can make your own by combining ½ teaspoon cumin, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon black pepper, ⅛ teaspoon ground cloves, ⅛ teaspoon nutmeg, and a pinch of cayenne.


1 Comment

Filed under Chicken, Ethnic Recipes

One response to “Slow Cooker Chicken Tikka Masala

  1. I tried this one and loved it!! So easy and very tasty. Will do again very soon. The cucmuber relish stuff was wonderful! I actually forgot to add the cream the first night and it was still good. (Courtney’s mom)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s