Slow Cooker Chicken Tikka Masala (ThatDudeCanCook)

Name: The Tastiest Chicken Tikka Masala I've Ever Eaten
Prep time: 40 min
Cook time: 5 h
Total time: 5 h 40 min
Yield: 6 servings
Ingredients: 900 g boneless skinless chicken thighs, cut into roughly 4cm chunks; 2 tbsp fresh lemon juice; 3 tsp Kashmiri chilli powder; 3 tbsp ginger garlic paste; 2 tsp fine sea salt; 180 ml plain natural yoghurt; 60 ml mustard oil or other neutral high smoke point oil; 1 tsp ground turmeric; 2 tbsp ginger garlic paste; 2 tsp garam masala; 3 tbsp neutral oil (avocado or sunflower); 45 g unsalted butter; 0.5 tsp cumin seeds; 2 whole red onions, finely diced; 2 whole bird's eye chillies (or dried red chillies); 1 tbsp Kashmiri chilli powder; 1.5 tsp ground coriander; 2 tbsp ginger garlic paste; 2 tsp fine sea salt; 1 tsp caster sugar; 900 g ripe cherry tomatoes (or good tinned tomatoes), blended smooth; 300 ml water; 1 tsp kasuri methi (dried fenugreek leaves), crushed between fingers; 2 tsp garam masala; 120 ml double cream; fresh coriander, leaves picked, to garnish

Source video by ThatDudeCanCook on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This is a slow cooker take on ThatDudeCanCook's restaurant-style chicken tikka masala. The chicken thighs go through a classic double marination (lemon, Kashmiri chilli and ginger garlic, then yoghurt with toasted spices in oil), are seared for colour, then finished in a rich tomato gravy built with red onions, cumin seeds and Kashmiri chilli. Cream, kasuri methi and a final dusting of garam masala round it out. Served with fresh coriander and naan, this is a proper Friday-night curry.

Slow cooker notes: Original is a hob recipe. For the slow cooker: build the tomato gravy on the hob as in the video (this toasting step is essential for flavour and cannot be skipped), then transfer to the slow cooker with the seared marinated chicken. Water reduced from 600ml to roughly 300ml because slow cookers retain liquid. Cream and final garam masala added in the last 20 to 30 minutes to prevent splitting and keep the spice fresh. Kasuri methi also added late. Naan and garlic butter omitted from the slow cooker recipe; make separately if desired.

Ingredients

First Marinade

900 gboneless skinless chicken thighs, cut into roughly 4cm chunks
2 tbspfresh lemon juice
3 tspKashmiri chilli powder
3 tbspginger garlic paste
2 tspfine sea salt

Second Marinade

180 mlplain natural yoghurt
60 mlmustard oil or other neutral high smoke point oil
1 tspground turmeric
2 tbspginger garlic paste
2 tspgaram masala

Tomato Gravy

3 tbspneutral oil (avocado or sunflower)
45 gunsalted butter
0.5 tspcumin seeds
2 wholered onions, finely diced
2 wholebird's eye chillies (or dried red chillies)
1 tbspKashmiri chilli powder
1.5 tspground coriander
2 tbspginger garlic paste
2 tspfine sea salt
1 tspcaster sugar
900 gripe cherry tomatoes (or good tinned tomatoes), blended smooth
300 mlwater

Finishing

1 tspkasuri methi (dried fenugreek leaves), crushed between fingers (add late)
2 tspgaram masala (add late)
120 mldouble cream (add late)
fresh coriander, leaves picked, to garnish (add late)

Method

First marinade: combine the chicken thigh chunks with the lemon juice, Kashmiri chilli powder, ginger garlic paste and salt. Mix well and leave for at least 15 to 20 minutes (up to an hour).
~20 min
Second marinade: heat the mustard or neutral oil in a small pan until hot, then turn off the heat. Stir in the ginger garlic paste, then the turmeric and garam masala. Let it cool completely.
~5 min
Stir the cooled spiced oil into the yoghurt, then mix into the chicken. Cover and refrigerate for at least 1 to 2 hours, ideally 6 hours or overnight.
~10 min
Sear the chicken: heat a large frying pan over high heat with a splash of oil. Working in batches, sear the marinated chicken for around 5 minutes per side until well coloured but not fully cooked through. Set aside on a tray. Reserve any pan juices.
~15 min
Build the gravy: in the same pan, melt the butter with the oil. Add the cumin seeds and toast until fragrant. Add the diced red onions and cook for around 10 minutes until translucent and just starting to colour.
~12 min
Add the bird's eye chillies, Kashmiri chilli powder, ground coriander and ginger garlic paste. Toast for 1 minute, stirring constantly so the spices do not burn.
~2 min
Pour in the blended tomatoes, sugar and salt. Cook over medium-high heat for 20 to 25 minutes, stirring often, until the colour deepens to a rich brick red and the mixture looks like a thick tomato paste. This step is essential and should be done on the hob.
~25 min
Transfer the reduced tomato gravy to the slow cooker. Stir in the water, then add the seared chicken along with any resting juices.
~5 min
Cover and cook on Low for 5 hours or High for 3 hours, until the chicken is tender.
In the last 20 to 30 minutes, stir in the cream, the kasuri methi (crushed between your fingers) and the second portion of garam masala. Replace the lid and finish cooking. Taste and adjust salt.
~25 min
Scatter with fresh coriander and serve with naan or basmati rice.
~2 min

Frequently asked

Do I really need to sear the chicken and reduce the tomatoes on the hob?

Yes. Slow cookers steam rather than brown, so all the deep colour and flavour in tikka masala has to be built before the pot goes on. Searing the marinated chicken and reducing the tomato gravy down to a paste is what gives this curry its restaurant-style depth.

Can I use chicken breast instead of thighs?

You can, but thighs are far more forgiving in a slow cooker. If using breast, cut into similar sized chunks and reduce the cooking time to 3 hours on Low or 1.5 to 2 hours on High to stop them drying out.

What can I use instead of Kashmiri chilli powder?

Kashmiri chilli gives that signature deep red colour with mild heat. If you cannot find it, use 2 parts sweet paprika to 1 part cayenne or hot chilli powder as a workaround.

Why is my sauce too thin?

Slow cookers hold liquid in. If yours looks watery, prop the lid open with a wooden spoon for the last 30 minutes on High, or stir in a tablespoon of tomato puree along with the cream.

Can I freeze leftovers?

Yes. Cool completely and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob, adding a splash of water or cream to loosen.

Extraction notes (transparency): Quantities taken from the description's written ingredient list. Converted from US to metric. Slow cooker times inferred from generic slow cooker knowledge as the source is hob. Naan and garlic butter components from the description are omitted as they are not slow cooker elements. Liquid reduced for slow cooker conversion.