1-First, cut 2 pounds of boneless skinless chicken breasts into 2 to 3-inch pieces. Then, add 2½ teaspoons salt and 1 tablespoon lemon juice, mixing in 3 tablespoons plain full-fat yogurt, 1 tablespoon Kashmiri red chili powder, ½ teaspoon turmeric, 1½ teaspoons garam masala, 1 tablespoon grated ginger, and 1 tablespoon minced garlic. Let the chicken marinate while you handle the next steps, which helps the flavors soak in deep.

2-Next, heat 2 tablespoons oil in a pan and sauté 2 medium yellow onions with some salt for about 5 minutes until they turn soft and translucent. For a slow cooker setup, do this in the pot if possible. Now, layer the sautéed onions evenly in the slow cooker, spread 1½ cups tomato puree over them, and place the marinated chicken on top.

3-Cover and cook on High for 4 hours or on Low for 6 to 8 hours, allowing the slow cooker chicken tikka masala to develop its rich taste. About 30 minutes before serving, stir in ½ to ¾ cup heavy cream and 2 tablespoons crushed dried fenugreek leaves, then taste and add 1 to 2 tablespoons tomato paste if you want a deeper color. Adjust seasoning as needed and optionally add 1 teaspoon sugar for balance.

4-Finally, garnish with ½ cup chopped cilantro and serve hot with basmati rice or naan. Prep time is about 30 minutes, and cook time is 4 hours on High or 6 to 8 hours on Low, making it perfect for slow cooker chicken tikka masala made easy routines.