Slow Cooker Chicken Tikka Masala with Cucumber Relish Recipe

October 24, 2013

Slow Cooker Chicken Tikka Masala with Cucumber Relish Recipe

This tikka masala is a fun, simple way to try Indian cooking.  We swapped traditional cream with yogurt and topped it with a salad—created as a riff on a traditional Indian pickle—to give the rich dish a dash of freshness.


Prep time: 10 min


  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Yield: 6-8 servings



  • 2 onions, peeled and cut into 1 inch pieces
  • 2 Tablespoons minced ginger
  • 1 Tablespoon minced garlic
  • 1 Tablespoon vegetable oil
  • 3 Tablespoons Garam Masala (Indian spice blend, available at larger supermarkets or specialty markets, or online)
  • 2 pounds boneless skinless chicken thighs, cut in half
  • 1 (28 ounce) can chopped tomatoes in juice
  • 1/2 cup chicken broth
  • 14 ounces plain yogurt, divided
  • 3 Tablespoons chopped cilantro
  • 1 small shallot, peeled and thinly sliced
  • 2 Kirby cucumbers, ends removed and chopped
  • Juice of 1 lime (about 1 Tablespoon)
  • 1/4 teaspoon cayenne pepper


To make the chicken

  1. In a small skillet over medium heat add the vegetable oil and swirl in the pan. When the oil starts to shimmer, add the ginger, garlic, and Garam Masala, and cook for 1 minute until fragrant.
  2. Scrape the spice mixture into the bowl of a slow cooker and add the onion, chicken, tomatoes, and broth. Cook for 4 hours on high. Just before serving, stir in 7 ounces of yogurt.

To make the relish

  1. Mix the chopped cilantro, shallot, cucumber, lime juice, and cayenne pepper in a mixing bowl until combined.
  2. Add 2 Tablespoons of the cucumber relish and a spoonful of yogurt to each serving.

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