Ingredients:

  • 3 lbs Boneless, Skinless Chicken Thighs (1.35 kg), trimmed
  • 1/2 cup Plain Full-Fat Greek Yogurt (120 ml)
  • 1 tbsp Fresh Lemon Juice (15 ml)
  • 1 tsp Kosher Salt (5 g)
  • 1 tsp Smoked Paprika (5 ml)
  • 1 medium Yellow Onion (150 g), finely diced
  • 2 tbsp Fresh Ginger Paste (30 ml)
  • 2 tbsp Garlic Paste (30 ml)
  • 2 tbsp Unsalted Butter or Ghee (28 g)
  • 3 tbsp Tomato Paste (45 ml)
  • 28 oz Canned Crushed Tomatoes (794 g)
  • 1/2 cup Low Sodium Chicken Stock (120 ml)
  • 1 tsp Turmeric Powder (5 ml)
  • 1 tbsp Ground Cumin (15 ml)
  • 1 tbsp Coriander Powder (15 ml)
  • 1 tsp Chilli Powder (Mild Indian/Kashmiri) (5 ml)
  • 2 Whole Bay Leaves
  • 3/4 cup Heavy Cream (35% fat) (180 ml)
  • 1 tbsp Garam Masala (15 ml)
  • 1/4 cup Fresh Cilantro (Coriander), chopped, for garnish
  • Salt and Sugar, to taste

Instructions:

  1. Prepare the Chicken: Cut the chicken thighs into large 1.5-inch (4 cm) cubes.
  2. Marinate (Recommended): In a mixing bowl, combine the chicken, Greek yogurt, lemon juice, salt, and smoked paprika. Toss until fully coated. Cover and refrigerate for a minimum of 30 minutes, or up to 12 hours for maximum tenderness. Meanwhile, dice the onion finely and combine the garlic and ginger pastes.
  3. Initial Layering (The Flavour Start): Place the 2 tablespoons of butter or ghee directly into the base of the slow cooker pot.
  4. Add Aromatics and Spices: Scatter the diced onion over the butter. Top with the ginger and garlic pastes. Sprinkle the turmeric, cumin, coriander powder, and chilli powder over the aromatics. Add the tomato paste and the bay leaves.
  5. Combine Wet Ingredients: Pour in the crushed tomatoes and the chicken stock. Gently stir the mixture in the pot to combine the spices and paste with the liquids.
  6. Add Chicken: Place the marinated chicken (and any residual yogurt marinade) directly into the sauce mixture. Stir once to ensure the chicken is submerged.
  7. Set and Forget: Secure the lid. Cook on the LOW setting for 6–8 hours or on the HIGH setting for 4 hours. The chicken is ready when it is falling apart.
  8. Shred or Chop: Remove the cooked chicken pieces using tongs onto a cutting board. Shred them roughly or dice them into smaller pieces. Return the chicken to the sauce and discard the bay leaves.
  9. Finish the Sauce: Stir in the heavy cream and the full tablespoon of Garam Masala.
  10. Simmer and Adjust: Replace the lid and let the Tikka Masala cook on LOW for a final 15 minutes to allow the cream and fresh Garam Masala to warm through and bind the sauce.
  11. Taste Test: Taste the final sauce. Adjust with a pinch of salt, or a teaspoon of sugar if the tomatoes are too acidic. Garnish with fresh cilantro before serving.