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Slow Cooker Chicken Tikka Masala
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Slow Cooker Chicken Tikka Masala

This Slow Cooker Chicken Tikka Masala features tender chicken thighs simmered in a rich, creamy tomato sauce infused with Indian spices. It’s an easy, flavorful twist on the restaurant favorite—perfectly cooked in the crockpot and served with rice or naan for a cozy, satisfying meal.
Prep Time30 minutes
Cook Time4 hours 30 minutes
Total Time5 hours
Course: Main Course
Cuisine: Indian
Keyword: chicken tikka masala, crockpot chicken curry, Indian slow cooker recipes, slow cooker tikka masala
Servings: 6 servings
Calories: 334kcal
Cost: 12

Equipment

  • 4-quart or larger slow cooker
  • frying pan
  • spatula or wooden spoon
  • Chef's knife
  • cutting board

Ingredients

  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup whole-milk plain yogurt (not Greek)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 tablespoons tomato paste
  • 1 (15 oz) can diced tomatoes, drained
  • 3/4 cup heavy cream or coconut milk
  • chopped fresh cilantro, for garnish
  • cooked rice or naan, for serving

Instructions

  • Place chicken, yogurt, and 1 teaspoon of salt in a 4-quart or larger slow cooker. Stir to coat chicken evenly.
  • In a frying pan over medium heat, warm oil until shimmering. Add onion and cook for about 8 minutes until tender.
  • Add garlic, ginger, coriander, garam masala, cumin, and turmeric. Stir for 1 minute until fragrant.
  • Stir in tomato paste and cook for 1 minute until darkened. Add diced tomatoes and remaining 1/2 teaspoon salt. Simmer for 2–3 minutes.
  • Transfer the mixture to the slow cooker and stir to combine with the chicken.
  • Cover and cook on HIGH for 4 hours or LOW for 8 hours, until the chicken is tender and cooked through.
  • Stir in heavy cream or coconut milk. For a thicker sauce, uncover and cook on HIGH for another 30 minutes.
  • Taste and adjust seasoning. Serve with rice or naan, garnished with chopped cilantro.

Notes

Recipe Notes: You can substitute chicken breasts for thighs, but thighs stay juicier through long cooking. For a smoky twist, use smoked paprika or roasted tomatoes. Use coconut milk instead of cream for a dairy-free version. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Serve with basmati rice or naan bread and garnish with cilantro.