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Cozy Crockpot Chicken Tikka Masala Recipe With Fluffy Basmati Rice

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A comforting and easy chicken tikka masala slow-cooked in a crockpot, paired with perfectly fluffy basmati rice. This recipe is perfect for busy weeknights and offers rich, tender flavors without complicated steps.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 1 tbsp ginger paste or freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tbsp garam masala
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne pepper
  • 1 (14 oz) can crushed tomatoes
  • 1 cup heavy cream or full-fat coconut milk
  • 1 tbsp tomato paste
  • 1 tbsp olive oil or ghee
  • Salt to taste
  • Fresh cilantro for garnish (optional)
  • 1 1/2 cups basmati rice, rinsed until water runs clear
  • 2 1/4 cups water or low-sodium chicken broth
  • 1 tbsp unsalted butter or oil
  • 1/2 tsp salt
  • Optional: a few whole cardamom pods or a cinnamon stick

Instructions

  1. In a large bowl, combine chicken pieces with Greek yogurt, ginger paste, minced garlic, garam masala, cumin, paprika, turmeric, cayenne pepper, and a pinch of salt. Mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  2. Turn crockpot to low. Add olive oil or ghee, then stir in tomato paste and crushed tomatoes until well combined.
  3. Add marinated chicken and all marinade to crockpot. Stir carefully to combine with tomato mixture. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until chicken is tender and cooked through (165°F internal temperature).
  4. About 15 minutes before serving, stir in heavy cream or coconut milk. Adjust salt or spice levels if needed. For thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir in, cooking for remaining time.
  5. Rinse basmati rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, water or broth, butter or oil, salt, and optional cardamom pods or cinnamon stick. Bring to boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes.
  6. Turn off heat and let rice steam for 10 minutes without lifting lid. Fluff with a fork before serving.
  7. Serve chicken tikka masala over basmati rice. Garnish with chopped fresh cilantro if desired.

Notes

If sauce separates when adding cream, stir gently to recombine. Overcooked chicken remains moist due to sauce. Rinsing rice removes excess starch for fluffiness. Avoid lifting lid while rice cooks to ensure proper steaming. Marinating chicken enhances flavor and tenderness but can be skipped if short on time.

Nutrition

Keywords: chicken tikka masala, crockpot recipe, slow cooker, basmati rice, easy Indian dinner, comfort food, weeknight meal, creamy curry

Find it online: https://tastypierecipes.com/cozy-crockpot-chicken-tikka-masala-recipe-with-fluffy-basmati-rice/