Ingredients:

  • 2.5 lbs Boneless, Skinless Chicken Thighs, cut into 1.5-inch pieces
  • 1/2 cup Plain Greek Yogurt (Full fat)
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Garam Masala (for marinade)
  • 1/2 tsp Salt (Kosher)
  • 3 tbsp Unsalted Butter, divided
  • 1 large Yellow Onion, finely diced
  • 1 tbsp Fresh Ginger, minced or grated
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste (Concentrate)
  • 1 (14.5 oz) can Crushed Tomatoes
  • 1/2 cup Low Sodium Chicken Stock
  • 1 tsp Brown Sugar
  • 1 tbsp Garam Masala (for sauce)
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper (or to taste)
  • 1/2 cup Heavy Cream (Double Cream)
  • 1/4 cup Fresh Coriander (Cilantro), chopped, for garnish
  • Salt and Black Pepper, to taste

Instructions:

  1. Marinate the Chicken: In a bowl, combine the cubed chicken thighs with the marinade ingredients (yogurt, lemon juice, 1 tsp garam masala, salt). Toss well and set aside while prepping the aromatics.
  2. Sauté Aromatics (The Flavour Boost): Melt 2 tbsp of butter in a large skillet over medium heat. Add the diced onion and sauté for 5–7 minutes until softened and translucent.
  3. Bloom the Spices: Add the minced ginger and garlic to the skillet and cook for 1 minute until fragrant. Stir in the tomato paste, followed by all the dry sauce spices (garam masala, turmeric, cumin, coriander powder, smoked paprika, cayenne). Cook, stirring constantly, for 1 minute to 'toast' the spices.
  4. Assemble the Slow Cooker: Transfer the aromatic mixture from the skillet into the slow cooker insert.
  5. Add Remaining Ingredients: Add the marinated chicken (including any leftover marinade), crushed tomatoes, chicken stock, and brown sugar. Stir well to combine all ingredients thoroughly.
  6. Set and Cook: Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours. The chicken should be incredibly tender and easily shredded with a fork. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  7. Shred (Optional): Use two forks to gently shred some of the chicken pieces directly in the sauce to thicken it slightly, leaving the rest chunky.
  8. Enrich the Sauce: Stir in the 1/2 cup of heavy cream and the remaining 1 tbsp of butter. Stir gently until the cream is fully incorporated and the butter has melted.
  9. Final Seasoning: Taste the sauce and adjust the salt, pepper, and sugar if necessary. If the sauce is too thin, leave the lid ajar on the 'High' setting for 15-20 minutes to allow some moisture to evaporate.
  10. Garnish and Serve: Ladle the Tikka Masala over rice, garnish generously with fresh chopped coriander, and serve piping hot.