Slow Cooker Chicken Tikka (Print)

Tender chicken simmered in creamy spiced tomato sauce with aromatic Indian flavors and slow-cooked perfection.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons ground coriander
06 - 1 teaspoon garam masala
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper

→ Sauce

11 - 2 tablespoons vegetable oil
12 - 1 large onion, finely chopped
13 - 4 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 2 teaspoons ground cumin
16 - 2 teaspoons garam masala
17 - 1 teaspoon ground coriander
18 - 1 teaspoon ground turmeric
19 - 1 teaspoon chili powder
20 - 1 can (14 oz) crushed tomatoes
21 - 1/2 cup chicken broth
22 - 1 teaspoon salt, or to taste

→ To Finish

23 - 3/4 cup heavy cream
24 - 2 tablespoons fresh cilantro, chopped

# How To Make It:

01 - Combine all marinade ingredients in a large bowl. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour, ideally overnight.
02 - Heat vegetable oil in a skillet over medium heat. Sauté onions until softened and golden, about 5 minutes. Add garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in ground cumin, garam masala, coriander, turmeric, and chili powder. Cook, stirring constantly, for 1 minute to release aromas.
04 - Transfer onion and spice mixture to the slow cooker. Add marinated chicken with any remaining marinade, crushed tomatoes, chicken broth, and salt. Stir gently to combine.
05 - Cover and cook on low for 6 hours or on high for 3 hours until chicken is tender and sauce has thickened.
06 - Stir in heavy cream and chopped cilantro. Cook uncovered on high for 10 to 15 minutes to heat through and slightly thicken the sauce.
07 - Taste and adjust salt if needed. Serve hot, garnished with additional cilantro as desired.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, no stirring or watching required.
  • Chicken thighs stay incredibly tender after hours of slow cooking, soaking up every bit of spice.
  • It tastes like you spent the day simmering a complex curry, but the actual hands-on time is under twenty minutes.
  • Leftovers somehow taste even better the next day when the flavors have had time to settle and deepen.
02 -
  • Don't skip marinating the chicken, even an hour makes a noticeable difference in tenderness and flavor.
  • Toasting the spices in the skillet before adding them to the slow cooker brings out oils and aromas you'd miss otherwise.
  • Add the cream at the very end, stirring it in after the long cook prevents it from breaking or curdling.
  • If the sauce looks too thin after cooking, leave the lid off for the last fifteen minutes and let it reduce naturally.
03 -
  • Use chicken thighs instead of breasts every time, they're more forgiving and stay juicy even after hours in the slow cooker.
  • Let the onions cook until they're truly golden, that caramelization adds a sweetness you can't fake.
  • If you can, make this a day ahead and let it sit overnight in the fridge, the flavors deepen in a way that's hard to describe but impossible to miss.
  • Always taste before serving and adjust the salt, slow cooking can dull seasoning so a pinch at the end makes everything pop.

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