In a mixing bowl, combine greek yogurt, salt, garam masala, cumin, ginger, and turmeric. This mixture will serve as a marinade for your chicken. Stir well to ensure the spices are evenly distributed. You should have a smooth, creamy mixture.
Next, add the minced garlic to the yogurt spice blend. I like to do this in the bottom of the crockpot itself to save on dishes. Give it a good stir to incorporate the garlic fully. The aroma will start to envelop your kitchen!
Now, it’s time to add the chicken and onion. Toss the diced chicken into the crockpot, followed by the diced onion. Use a spatula or spoon to mix everything together, ensuring that the chicken is well-coated with the yogurt mixture.
Spread the mixture evenly over the bottom of the crockpot. This will help in even cooking and allow all the flavors to meld together beautifully. Take a moment to admire the vibrant colors before moving on!
Pour the tomato sauce over the top of the chicken. This forms the base of your sauce. Close the lid securely to keep all the delicious steam inside.
Set the crockpot to cook on high for three to three and a half hours, or until the chicken is fully cooked. You’ll know it’s ready when the chicken is tender and easily shreds apart with a fork. You can check the temperature of the chicken, which should reach at least 165 degrees Fahrenheit.
Once the cooking time is complete, remove the lid and stir the contents of the crockpot. It’s at this point that we’ll add in the heavy cream. This will create that luscious, creamy sauce we all love!
Stir the cream into the mixture until fully incorporated. You should see the sauce turn a lovely golden color, with everything coming together beautifully. This is the moment it all starts to look like a restaurant-quality dish!
Serve your Easy Crockpot Chicken Tikka Masala over fluffy rice, with warm naan, or in a bowl on its own. Ensure to garnish with fresh cilantro for that pop of flavor and color. Enjoy every bite!
