Slow Cooker Chicken Tikka (Printable)
Tender chicken slow-cooked in a spiced tomato sauce with creamy, aromatic flavors.
# What You’ll Need:
→ Chicken
01 - 1.5 pounds 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 - ½ 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 ounces) crushed tomatoes
21 - ½ cup chicken broth
22 - 1 teaspoon salt, or to taste
→ To Finish
23 - ¾ cup heavy cream
24 - 2 tablespoons fresh cilantro, chopped, plus extra for garnish
# How-To Steps:
01 - In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, turmeric, paprika, salt, and pepper. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - Heat vegetable oil in a skillet over medium heat. Sauté chopped onions until translucent and golden, about 5 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Stir in ground cumin, garam masala, coriander, turmeric, and chili powder. Cook while stirring constantly for 1 minute to release aromas.
04 - Transfer onion and spice mixture to the slow cooker. Add marinated chicken along with remaining marinade, crushed tomatoes, chicken broth, and salt. Stir to combine all components evenly.
05 - Cover and cook on low setting for 6 hours or on high for 3 hours, until chicken is tender and the sauce has thickened.
06 - Stir heavy cream and chopped cilantro into the cooked dish. Cook uncovered on high for an additional 10 to 15 minutes to heat through and slightly thicken the sauce.
07 - Taste and adjust salt or spice levels as needed. Serve immediately garnished with additional chopped cilantro.
# Expert Advice:
01 -
- Your kitchen smells incredible with basically zero active cooking time.
- The yogurt marinade makes the chicken impossibly tender and infuses it with spice from the start.
- Heavy cream at the end transforms everything into pure comfort—rich without feeling heavy.
02 -
- If you skip the marinade or cut it short, the chicken won't absorb the spices and you'll end up with bland pieces swimming in sauce instead of deeply seasoned bites.
- Don't add the cream until the very end—cooking it for six hours will cause it to separate and curdle, losing that silky texture you're after.
03 -
- Buy whole spices from a bulk bin and grind them yourself if you can; the difference in flavor is noticeable and worth the small effort.
- If your slow cooker runs hot, check the chicken at five hours—some models cook faster and you don't want dry chicken even if it's technically tender.