Slow Cooker Pork Carnitas Recipe: Crispy, Juicy Mexican Pork

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Slow cooker pork carnitas is the easiest path to the best tacos of your life: a pork shoulder rubbed with cumin and oregano, slow-cooked in orange and lime juice until it falls apart, then crisped in a hot pan until the edges turn golden and crackly. Juicy inside, crispy outside — that contrast is the whole point. The slow cooker does the hard work. Eight hours on low turns a tough shoulder meltingly tender, and the citrus in the cooking liquid keeps the pork bright instead of heavy. The real magic happens at the end: shred the pork, spread it in a screaming-hot skillet with a splash of its own cooking liquid, and let it sit undisturbed until the edges char. Do not skip that step — crisping is what makes carnitas carnitas. Crispy edges, juicy center — carnitas night done right. Recipe Info Prep time: 15 minutes Cook time: 8 hours (slow cooker, low) Total time: 8 hours 30 minutes Servings: 8 Calories: ~520 kcal per serving Pork, citrus and spice — carnitas starts h...
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Chicken Tikka Masala Recipe: Restaurant-Style Curry at Home

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Chicken tikka masala is the dish that converted millions of people into curry lovers: smoky, char-edged chicken folded into a silky tomato-cream sauce that is rich without being heavy. The restaurant version gets its magic from a blazing-hot tandoor — but you can get shockingly close at home with a hot broiler or a screaming-hot skillet, plus one crucial technique: blooming the spices in ghee before the tomatoes go in.

This recipe delivers the full restaurant experience — tender yogurt-marinated chicken, a glossy masala sauce with real depth, and that signature orange-cream color — in about 90 minutes including marinating time. Serve it over steamed basmati rice with warm naan for scooping, and watch it disappear.

A bowl of chicken tikka masala — charred marinated chicken in a creamy tomato curry with basmati rice and naan.

Restaurant-style curry, made right in your own kitchen.

Recipe Info

  • Prep time: 25 minutes (plus 30 minutes marinating)
  • Cook time: 35 minutes
  • Total time: 1 hour 30 minutes
  • Servings: 4
  • Calories: approx. 520 kcal per serving (with rice)
Chicken tikka masala ingredients on a wooden table — chicken thighs, yogurt, tomato passata, cream, garam masala, ginger, garlic, and fresh cilantro.

Yogurt, spices, and tomato — the flavor foundation.

Ingredients

  • For the chicken marinade:
  • 700 g (1½ lb) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) chunks
  • 150 g (⅔ cup) plain full-fat yogurt
  • 2 tbsp fresh lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (or Kashmiri chili powder)
  • 1 tsp fine sea salt
  • 1 tbsp vegetable oil
  • For the masala sauce:
  • 3 tbsp ghee or unsalted butter
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1–2 green chilies, slit lengthwise (optional)
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp Kashmiri chili powder or sweet paprika
  • 400 g (14 oz) tomato passata (strained tomatoes)
  • 200 ml (¾ cup) heavy cream
  • 1 tsp granulated sugar
  • Fine sea salt, to taste
  • To serve: steamed basmati rice, warm naan, and chopped fresh cilantro
Close-up of tender chicken tikka pieces in a glossy, creamy tomato masala sauce, garnished with cilantro.

Charred edges, silky sauce — that's the magic.

Instructions

  1. Marinate the chicken. In a large bowl, whisk the yogurt, lemon juice, garam masala, cumin, paprika, salt, and oil. Add the chicken, turn to coat thoroughly, cover, and refrigerate for at least 30 minutes (up to 4 hours). Don't marinate longer than 8 hours — the acid will make the texture mushy.
  2. Char the chicken. Thread the marinated chicken onto skewers or spread on a foil-lined tray. Broil on the highest setting 4–5 inches from the heat for 8–10 minutes, turning once, until you see charred spots at the edges. (No broiler? Sear in batches in a screaming-hot cast-iron skillet.) Set aside — it will finish cooking in the sauce.
  3. Soften the aromatics. In a large, deep skillet or Dutch oven, melt the ghee over medium heat. Add the onion and cook 8–10 minutes, stirring often, until soft and golden at the edges. Stir in the garlic, ginger, and green chilies; cook 1 minute more until fragrant.
  4. Bloom the spices. Add the garam masala, cumin, coriander, turmeric, and chili powder. Stir constantly for 30–45 seconds until the spices darken a shade and smell intensely aromatic. This brief frying in fat is what separates flat curry from great curry.
  5. Build the sauce. Pour in the tomato passata, scraping up any browned bits. Simmer gently for 10–12 minutes, stirring occasionally, until the sauce thickens and the fat glistens at the edges. Blend with an immersion blender for a silky restaurant texture, or leave it rustic.
  6. Finish with cream. Reduce the heat to low and stir in the heavy cream and sugar. Taste and season with salt. Slide in the charred chicken with all its juices and simmer 5–7 minutes until the chicken is cooked through and the sauce coats a spoon.
  7. Serve. Scatter with fresh cilantro and serve immediately over steamed basmati rice, with warm naan for scooping up every last bit of sauce.

Tips & Variations

  • Thighs beat breast: Chicken thighs stay juicy through the broiler blast and the second simmer; breast meat dries out fast in this two-stage cooking. If you must use breast, cut the simmer in step 6 to 3 minutes.
  • Chase the char: Those blackened edges are where the smoky tandoor flavor comes from. Don't crowd the tray or skillet — steam is the enemy of char. Work in batches if needed.
  • Room-temperature yogurt: Cold yogurt hitting hot marinade ingredients can curdle. Let the yogurt sit out 15 minutes before mixing, and always use full-fat — low-fat yogurt splits and turns grainy.
  • Passata over canned chunks: Smooth passata gives the velvety restaurant texture; canned diced tomatoes need long cooking to break down and can stay chunky and acidic.
  • Control the heat: For a mild version, use sweet paprika instead of chili powder and skip the green chilies. For fiery, add a second chili or ¼ tsp cayenne with the other spices.
  • Make-ahead friendly: The sauce (through step 5) keeps 3 days refrigerated and freezes beautifully. Char fresh chicken and finish the dish when ready to serve.
  • Dairy-free option: Swap yogurt for coconut yogurt, ghee for coconut oil, and cream for full-fat coconut milk. The flavor shifts slightly tropical but stays delicious.

Nutrition Note

At about 520 kcal per serving with rice, chicken tikka masala is a satisfying, protein-rich dinner — the chicken and yogurt deliver substantial protein, while the cream and ghee are the main calorie drivers. To lighten it, use half the cream and stir in extra yogurt at the end, or serve over cauliflower rice. The turmeric, ginger, and garlic bring genuine antioxidant and anti-inflammatory compounds to the plate. Like most rich curries, it's best as a much-loved regular in a balanced week rather than a daily staple — and the leftovers reheat beautifully for lunch.

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FAQ

What is the difference between tikka masala and butter chicken?
They're close cousins. Butter chicken (murgh makhani) uses a milder, butter-forward tomato sauce with no charred tikka step — the chicken is often cooked directly in the sauce. Tikka masala features yogurt-marinated, char-grilled chicken pieces in a more heavily spiced, tangier sauce.

Can I skip the marinating time?
You can, but the chicken will be noticeably less tender and flavorful. Even 30 minutes makes a real difference. If you're truly pressed, marinate while the broiler preheats and the onion cooks — every minute counts.

Why did my yogurt marinade curdle?
Usually low-fat yogurt or yogurt added to something too hot. Use full-fat plain yogurt at room temperature, and whisk it smooth before the chicken goes in. A little separation during marinating is harmless — it all cooks out.

Can I freeze chicken tikka masala?
Yes — it freezes well for up to 3 months. Cool completely, freeze in airtight containers, and thaw overnight in the fridge. Reheat gently on the stove, stirring in a splash of cream to restore the silky texture.

What should I serve with it?
Steamed basmati rice and warm naan are the classics. A simple cucumber raita cools the heat, and a squeeze of lemon over the top brightens the whole plate. Skip heavy sides — the curry is the star.

Smoky, creamy, and unapologetically rich — this chicken tikka masala brings the restaurant to your kitchen. Did you go mild or turn up the heat? Leave a comment below and tell us how your curry turned out!

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