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How to Make Slow Cooker Chicken Tikka Masala
Here is my step-by-step recipe for the best slow-cooker Indian meal: Are you wondering why a slow cooker recipe? Many of you have asked about making the Instant Pot recipe using the delayed timer mode. The concern here is to let the raw chicken sit for hours at room temperature. So instead I decided to test the tikka masala recipe using Instant Pot’s slow-cook mode. I loved the fact that you can simply add all the ingredients and let them cook over slow heat. Note: This is Slow Cook (Hi) setting on the Instant Pot. Knowing many of you also have a crockpot slow cooker, I then also tried the recipe in the crockpot and I was thrilled with the results. The only change I made, is to saute the onions for 5 minutes before adding them to the crockpot. This brings in the subtle sweet flavors of the onions and avoids the crunchy texture of the final dish. Note: Please do not puree onions (one of the mistakes I made), as it will leave a raw onion taste to the curry.
Marinade
step 1: Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoons salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients (photos 1 – 4).
step 2: Heat oil in a medium pan. Add onions and ½ teaspoon of salt. Cook over medium heat for 5 minutes stirring frequently until the onions start to soften and turn translucent. Note: If you are using Instant Pot as a slow cooker, you can saute in the Instant Pot itself (photos 5 – 6).
step 3: Add the cooked onions to the crockpot / slow cooker and spread it evenly. Spread tomato puree over the onions. Line the marinated chicken over the tomato puree. Place the crockpot lid and set the cooking time to Slow Cook (Hi) and adjust the cooking time to 4 hours. You can also cook in Slow Cook (Low) setting for 6 to 8 hours (photos 7 - 10).
step 4: After 4 hours, your kitchen will be filled with the beautiful aromas of the curry. Add heavy cream, crush the fenugreek leaves on the palm of your hands and add to the curry. Mix well, taste first, and then add tomato paste. Mix well and add more cream if needed (photos 11 - 12).
Note: Optionally you can add 1 teaspoon of sugar to balance all the flavors. Garnish with cilantro and enjoy with basmati rice or brown rice, whole wheat parathas and pickled onions.
More Indian Curry Recipes
Did you enjoy this restaurant-favorite curry? Here are a few more curries to try:
Murgh Makhani - Authentic tasting Instant Pot butter chicken recipe without butter is easy to make at home. Check the quick video that will show you how! Aloo Gobi Masala - Ready in 15 minutes this restaurant-style cauliflower and potato curry is our weeknight go-to recipe. Quick Palak Paneer - Taste the authentic Punjabi palak paneer flavors with this no-fuss recipe that is sure to impress your guests. Easy Dum Aloo - My most shared recipe, these curried baby potatoes in a creamy sauce are simply DELISH. Shahi Chicken Korma - This royal Mughlai dish has chicken cooked in a creamy spicy sauce that is garnished with golden fried nuts and raisins to add a subtle sweetness. Chana Masala - One of my favorite weeknight curries and also one of the reader’s favorites from The Essential Indian Instant Pot Cookbook, this recipe is a must-try for all Punjabi Chole / Chickpea Curry lovers.
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Recipe
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