Slow Cooker Chicken Tikka

I started making this on Sunday mornings when I wanted something magical waiting for me at dinner but didn't want to spend the evening hovering over the stove. The smell that fills the house around hour four—ginger, garam masala, something faintly sweet from the tomatoes—makes everyone wander into the kitchen asking what's cooking. It's become my answer to chaotic weeks and last-minute dinner guests.

The first time I served this to friends, one of them scraped his bowl clean and asked if I'd trained in India. I laughed and pointed at the slow cooker still sitting on the counter. He didn't believe me until I walked him through it step by step, showing him how little actual cooking I'd done.

Ingredients

• Boneless, skinless chicken thighs: They stay moist and tender during the long cook time, unlike breasts which can turn dry and stringy.
• Plain Greek yogurt: The marinade base that tenderizes the chicken and adds a subtle tang that balances the richness of the cream later.
• Lemon juice: Brightens the marinade and helps break down the chicken fibers, making every bite more tender.
• Ground cumin: Warm and earthy, it anchors the spice blend and shows up twice because it's that important.
• Ground coriander: Adds a gentle citrusy note that keeps the curry from feeling too heavy.
• Garam masala: The soul of the dish, a sweet-spicy blend that makes everything taste layered and complex.
• Ground turmeric: Gives the sauce its golden color and a subtle bitterness that rounds out the sweetness.
• Smoked paprika: A little smoky depth in the marinade that mimics the charred edges you'd get from a tandoor.
• Vegetable oil: For sautéing the aromatics, any neutral oil works perfectly.
• Onion: Finely chopped so it melts into the sauce, adding sweetness and body.
• Garlic: Minced fresh, because jarred garlic just doesn't have the same punch.
• Fresh ginger: Grated so it disperses through the sauce, giving every spoonful a warm, lively kick.
• Chili powder: Adjust this to your heat tolerance, I usually go light because I like tasting the other spices.
• Crushed tomatoes: The base of the sauce, providing acidity and sweetness that balance the cream.
• Chicken broth: Thins the sauce just enough so it coats the chicken without being too thick.
• Heavy cream: Stirred in at the end for that signature creamy, luxurious finish.
• Fresh cilantro: Chopped and added right before serving, it brings a burst of freshness to every bite.

Instructions

Marinate the chicken:

Whisk together the yogurt, lemon juice, and all the marinade spices in a large bowl until smooth. Toss in the chicken pieces and make sure every bit is coated. Cover and let it sit in the fridge for at least an hour, though overnight is when the magic really happens.

Build the aromatic base:

Heat the oil in a skillet over medium heat and cook the onions until they turn soft and golden, about five minutes. Add the garlic and ginger, stirring constantly for about a minute until your kitchen smells incredible.

Toast the spices:

Stir in the cumin, garam masala, coriander, turmeric, and chili powder, cooking for just a minute while stirring. This step wakes up the spices and makes them more fragrant.

Combine in the slow cooker:

Scrape the onion-spice mixture into your slow cooker, then add the marinated chicken along with any leftover marinade, the crushed tomatoes, chicken broth, and salt. Give it a good stir to combine everything.

Let it cook low and slow:

Cover and set it to low for six hours, or high for three if you're in a hurry. The chicken will become fork-tender and the sauce will thicken beautifully.

Finish with cream:

Stir in the heavy cream and chopped cilantro, then switch to high and cook uncovered for ten to fifteen minutes. This lets the sauce thicken just a bit more and warms the cream through.

Taste and serve:

Adjust the salt if needed, then ladle it into bowls over basmati rice or with warm naan on the side. Garnish with extra cilantro for color and freshness.

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One winter evening I made this for my parents and watched my dad, who usually asks for hot sauce with everything, take his first bite and just nod quietly. He went back for seconds without saying a word, which is the highest praise he gives. My mom asked for the recipe on the spot, and now she makes it every time my brother visits.

Serving Suggestions

I always serve this over fluffy basmati rice because it soaks up the sauce perfectly, but warm naan is just as good for scooping up every last bit. A simple cucumber salad on the side with lemon and mint cuts through the richness and adds a refreshing crunch. If you want to make it a full spread, add some roasted cauliflower or sautéed spinach on the side.

Storage and Reheating

This keeps beautifully in the fridge for up to four days in an airtight container, and the flavors only get better as they meld. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it's thickened too much. You can also freeze portions for up to three months, just thaw overnight in the fridge before reheating.

Customizing the Recipe

If you want to lighten it up, swap the heavy cream for half-and-half or coconut milk, both work surprisingly well. You can dial the heat up or down by adjusting the chili powder, or leave it out entirely if you're cooking for kids. I've also made this with bite-sized chunks of paneer instead of chicken for a vegetarian version that's just as satisfying.

• Try adding a handful of spinach in the last ten minutes for extra color and nutrients.
• A squeeze of fresh lime juice right before serving brightens the whole dish.
• Leftover tikka masala makes an incredible filling for wraps or quesadillas the next day.

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This dish has become my go-to for days when I want something comforting without the fuss, and it never lets me down. I hope it fills your kitchen with the same warmth and makes your table feel a little more special.