Do y’all have those dishes that you are always excited to eat? Doesn’t matter day of the week or time of the year, you are always an emphatic YES when that’s on the menu? That’s how I feel about today’s recipe. Previously I’ve shared my easy chicken tikka masala, which is a great at-home version of the restaurant favorite. Is it 100% authentic? No. Is it 1000% delicious and soul warming? Yes. And today we’re making a slow cooker chicken tikka masala for those days when you want to get dinner ready earlier in the day. This version is every bit as flavorful! We don’t marinate the chicken in advance; just for a few minutes while we’re getting the recipe ready. But because it slow cooks in the crock pot, it absorbs all those flavors. And we’ve got a heavy hitting line up of seasonings that all come together in the delicious, rich tomato sauce. It’s seriously so good! You’ll be greedily mopping up the sauce from your plate. (You might also like this slow cooker butter chicken. Another flavor-to-the-max dish that I adore.) OK, let’s get cooking! Now, I’ve got some notes and tips coming up below on how to make crock pot chicken tikka masala. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: You can use boneless, skinless chicken breasts or substitute chicken thighs. It really helps to cut them into chunks to absorb the marinade and stay nice and juicy. Yogurt: I use a 2% or 5% Greek yogurt for the creaminess. You could also use sour cream or whole milk plain yogurt or heavy cream in its place. I don’t recommend nonfat. Ginger: Fresh ginger is preferred, but you can substitute ground ginger if needed. Garam masala: I always use Garam masala for this dish, but you could substitute curry powder in a pinch. While Garam masala has a stronger profile, they are similar in their ingredients. Spicy: If you want a spicy kick, add ¼ to ½ teaspoon of crushed red pepper flakes (and skip some or all of the black pepper). Butter: I use butter for richness and it melts down and cooks into the sauce. Alternatively, you could stir in ¼ cup of heavy cream or half and half at the end of the cooking time if you prefer.
And if you have some cilantro or parsley, I highly recommend adding that to finish off the dish when serving. It adds a punch of brightness. That’s about all I suggest for finishing this off. It’s so flavorful, you don’t need anything else. OK, let’s get ready to eat. Here are a few ideas of how to round out your meal.
Serving Ideas:
Serve this chicken over brown or white rice or basmati rice. Or opt for cauliflower rice for a low-carb option. Mashed potatoes or creamy polenta would also pair well with the delicious sauce. Some naan bread would be a great accompaniment as well. As for a vegetable, we love some warmed frozen green peas (stirred in or to the side). A steamed or roasted vegetable, like broccoli or green beans, would be great too.
It’s pretty versatile so you can pair it with what works best for you. OK, finally, let’s talk about what to do with any leftovers. Because they keep great!
Storage Tips:
Leftover tikka masala chicken, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet on the stove or in single servings in the microwave until warmed through. Or you can freeze any extras. Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.
I think all that saucy goodness is what helps keep the leftovers so moist and yummy and makes it great to eat another day. Whether this is an old favorite or a new-to-you recipe, I hope you give this a try. I think you’ll fall in love. Happy cooking and enjoy! XO, Kathryn Chicken: You can use boneless, skinless chicken breasts or substitute chicken thighs. It really helps to cut them into chunks to absorb the marinade and stay nice and juicy. Yogurt: I use a 2% or 5% Greek yogurt for the creaminess. You could also use sour cream or whole milk plain yogurt or heavy cream in its place. I don’t recommend nonfat. Ginger: Fresh ginger is preferred, but you can substitute ground ginger if needed. Garam masala: I always use Garam masala for this dish, but you could substitute curry powder in a pinch. While Garam masala has a stronger profile, they are similar in their ingredients. Spicy: If you want a spicy kick, add ¼ to ½ teaspoon of crushed red pepper flakes (and skip some or all of the black pepper). Butter: I use butter for richness and it melts down and cooks into the sauce. Alternatively, you could stir in ¼ cup of heavy cream or half and half at the end of the cooking time if you prefer. Serving: Serve this chicken over brown or white rice, basmati rice. Or you could pair it with mashed potatoes or polenta. Naan bread is a great accompaniment as well. Leftovers: Leftover tikka masala chicken, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet on the stove or in single servings in the microwave until warmed through. Or you can freeze any extras.Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.
