Chicken tikka masala is one of my favorite things to order at an Indian restaurant. The authenticity of the dish is often called into question as its origin story isn’t very consistent — some say it was created somewhere in the UK, while others say it was invented in the kitchens of a fancy hotel in India. Regardless of how “truly” Indian it is, it is clearly a dish deeply influenced by Indian flavors and I’ve always enjoyed eating it, typically ordering it at restaurants in lieu of food my parents were more likely to make at home.
But just because it is a “restaurant dish” in my mind doesn’t mean it can’t be made at home. I know there are stovetop techniques — and a former roommate of mine cooked it on the stove, using the spice mix I typically use to make tandoori chicken. But I’ve been happy with this slow cooker technique, originally posted by The Kitchn. I’ve made a few tweaks here and there, so I thought I’d share how I do it here….