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Slow-Cooker Chicken Tikka Masala

Serves 4


  • 1 15-ounce can crushed tomatoes

  • 1 medium onion, chopped

  • 2 cloves garlic, chopped

  • 2 tablespoons tomato paste

  • 2 teaspoons garam masala (Indian spice blend) kosher salt and black pepper

  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)

  • 1/2 English cucumber, halved and thinly sliced

  • 1/4 cup fresh cilantro leaves

  • 1 tablespoon fresh lemon juice

  • 1 cup basmati or some other long-grain white rice

  • 1/2 cup heavy cream


  • In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).

  • In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.

  • Twenty minutes before serving, cook the rice according to the package directions.

  • Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

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