Tikka Masala Chicken

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A slow cooker recipe, the we’ll brown the chicken and get the major spices going on the stove. The long, low and slow cooking melds all the flavors and makes for spectacularly tender chicken. Start it going before work and by the time you get home your mid-century home will smell wonderful.

Tikka Masala Chicken for slow cooker


For The Chicken:
9 whole boneless, skinless chicken thighs
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon salt
12 oz. plain yogurt (I use two 6-oz. containers of plain fat-free Greek yogurt)
4 tablespoon butter
1 whole jalapeno pepper, stem removed – pierce pepper several times with sharp knife (While the jalapeno will add flavor as the dish cooks, it is removed before serving)

For The Sauce:
4 tablespoons butter
1 whole large white onion, peeled and diced
6 cloves fresh garlic, peeled and minced
1 tablespoon salt
3 tablespoons garam masala
1 piece fresh ginger, about 2-3 inches long, peeled and grated
4 cups crushed tomatoes
1 tablespoon sugar
2 teaspoon cornstarch
1-1/2 cups heavy cream

hot rice and chopped fresh cilantro for serving


Cut the chicken thighs into 1 1/2″ pieces.  Put cut up chicken pieces in a large bowl.

In a separate small bowl, mix together coriander, cumin and salt.  Sprinkle over chicken.

Top chicken with yogurt and mix thoroughly.  Allow to rest for 10 minutes.

Melt the butter over medium heat. Raise the heat to medium high and quickly brown the chicken. Transfer browned chicken to the slow cooker. Top the chicken with the pierced jalapeno.

Prepare the sauce in the same pan as the chicken was cooked.  Melt the butter over medium high heat. Add the onions, garlic and salt. Cook stirring frequently until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan and bring to a boil. Pour over the chicken in the slow-cooker.

Cover and cook on low for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch into the heavy cream until smooth. Pour into the slow cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.  Discard the jalapeno.

Serve over hot rice, topped with generous amounts of chopped cilantro.

Adapted from and thanks to Ivy Lane Designs
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