Description
This is the easiest slow cooker chicken tikka masala recipe you will find! Super authentic, this recipe is creamy, spicy and so delicious!
Please enable JavaScript in your browser to complete this form.
Ingredients
Marinade
500GramsChicken Thighs, boneless, cut into 2 inch pieces
2TablespoonMustard Oil
2TeaspoonKashmiri Red Chilli Powder, or Paprika
1TeaspoonLemon juice
2TablespoonGinger Garlic paste
¼TeaspoonTurmeric Powder
1TeaspoonGaram Masala
1TeaspoonKasuri Methi
¾TeaspoonSalt
¼CupHung Curd, or greek yogurt
1TeaspoonOil, for smoking the marinated meat
Curry
1TablespoonOil
2medium Onions, finely chopped
1TablespoonGinger Garlic Paste
1Green Chilli, chopped
1CanCrushed Tomato, 400 grams
½TeaspoonTurmeric powder
1TablespoonKashmiri Red Chilli Powder
1TeaspoonCumin Powder
2TeaspoonCoriander Powder
¾TeaspoonGaram Masala
2TablespoonButter, or Ghee
1 ½TeaspoonSalt
1Onion, cut into petals
1Capsicum, cut into squares
¼CupCream
1TeaspoonKasuri Methi
2Tablespoonfinely chopped Coriander Leaves
Instructions
Marinade
- Add chicken, mustard oil, kashmiri red chilli powder, lemon juice, ginger garlic paste, turmeric powder, garam masala, kasuri methi, salt and hung curd to a mixing bowl. Use your hands to combine. Ensure that the chicken pieces are well coated.
To smoke the chicken, place a small steel bowl in the middle of the bowl. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes or until the smoke disappears.
- Cover with plastic wrap or transfer to an airtight container and marinade for at least 2 hours. Marinate it overnight in the fridge for the best results.
Curry
- Heat oil in a pan and add onions and ginger garlic paste. Cook for 3-4 minutes on medium heat, while stirring occasionally, till onions are translucent and the paste is cooked and doesn’t smell raw.
- Add the cooked onions to the slow cooker along with marinated chicken, crushed or pureed tomatoes, green chilli, turmeric powder, kashmiri chilli powder, cumin powder, coriander powder, garam masala, butter and salt.
- Mix well and cover and cook on high for 2.5 hours.
- Add onions and capsicum to the curry along with kasuri methi and cook on high for 15 more minutes.
Add 1 cup of hot water if you feel like the gravy is too thick. Adjust the consistency by controlling how much hot water you add.
- Finish with a drizzle of fresh cream and fresh coriander leaves and serve hot along with rice or roti!
Nutrition
Calories: 369kcal, Carbohydrates: 10g, Protein: 16g, Fat: 30g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 103mg, Sodium: 1037mg, Potassium: 377mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1556IU, Vitamin C: 31mg, Calcium: 53mg, Iron: 2mg
Like this recipe? Rate and comment below!
