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Slow Cooker Chicken Tikka Masala

Featured in the October 2015 Hookui.



Slow Cooker Chicken Tikka Masala

  • 2 1/2 pounds chicken thighs, bone-in without skin
  • 1 tablespoons garam masala (available in the spice aisle)
  • 2 tablespoons olive oil
  • 1/2 Maui onion, thinly sliced
  • 1 bunch cilantro, leaves removed for garnish and stems chopped, divided
  • 2 tablespoons butter
  • 1 tablespoon ginger, minced
  • 3 cloves garlic, minced
  • 1 cup full-fat canned coconut milk
  • 2 cups crushed tomatoes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Hawaiian salt
  • 1/4 teaspoon red chili flakes
  • 2 tablespoon brown sugar


Place chicken in bowl and coat with garam masala. Heat olive oil in large pan over medium-high. Sear chicken thighs, until browned on both sides. Transfer to slow cooker. Cover chicken with onions and chopped cilantro stems.

In a sauce pan, over medium, melt 2 tablespoons of butter. Add ginger and garlic and saute for 1-2 minutes. Add remaining ingredients and simmer for 4-6 minutes until sauce begins to bubble. Pour sauce in slow cooker over chicken. Cover and set slow cooker to low. Cook for 3-4 hours. Serve over steamed jasmine rice. Makes 6 servings.


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