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Slow Cooker Chicken Tikka Masala Recipe

Slow Cooker Chicken Tikka Masala Recipe

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Jump to Recipe· 4.9 from 63 reviews

If you’re someone who craves rich, creamy Indian food but doesn’t want to stand over the stove all day, you’re going to adore this Slow Cooker Chicken Tikka Masala Recipe. It’s like having your favorite restaurant dish with a homemade, cozy twist – bold flavors, tender chicken, and a sauce that’s pure magic. Stick with me, and I’ll walk you through how to nail this every time, even if you’ve never made tikka masala before!

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Why You’ll Love This Recipe

  • Effortless Flavor: You get all the depth of traditional tikka masala without hours of fuss, thanks to the slow cooker doing the heavy lifting.
  • Perfectly Tender Chicken: The slow cooker makes the chicken thighs irresistibly juicy and tender, no dry bites in sight.
  • Flavor-Balanced Sauce: With a blend of spices and tempering yogurt, the sauce is creamy and tangy with just the right touch of heat.
  • Family Favorite: I discovered this recipe at a dinner party, and since then, my family always asks for seconds – it’s that good.
A white bowl sits on a wooden board over a white marbled surface, filled with two main layers side by side: on the left, chunks of orange curry sauce with small pieces of chicken, smooth and glossy with some green herb sprinkles on top; on the right, a pile of fluffy, white rice with light grain texture and scattered green herbs. Above the bowl is a small white bowl filled with plain white rice. Around the setting, pieces of white flatbread with lightly browned spots are scattered. There is a small bronze bowl with chopped green herbs on the right and fresh cilantro leaves at the bottom right. A blue cloth and two forks rest on the wooden board on the left side of the main bowl. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Tikka Masala, Chicken Tikka Masala, Easy Indian Chicken Recipes, Make-Ahead Tikka Masala, Healthy Chicken Curry this Recipe

Ingredients You’ll Need

The ingredients here work beautifully together to build aromatic, rich flavors without needing any hard-to-find items. I always recommend using boneless, skinless chicken thighs for the best texture and flavor — they hold up well in the slow cooker and stay juicy.

Flat lay of boneless, skinless raw chicken thighs with pale pink flesh and smooth texture, a small mound of coarse kosher salt crystals, a small pile of whole black peppercorns, a simple white bowl with golden vegetable oil, a medium yellow onion with papery skin and bright white interior slices, a fresh green serrano pepper with shiny skin, a small white bowl filled with deep red tomato paste, a neat pile of warm brown garam masala powder, a small heap of rusty red smoked paprika powder, a small scoop of bright yellow ground turmeric powder, a small pile of light brown ground cumin powder, a tiny mound of crystallized white granulated sugar, a piece of fresh ginger root with pale beige skin and fibrous texture, three whole garlic cloves with white papery skins, a small white bowl containing smooth red tomato sauce, a small white bowl holding creamy off-white whole-fat plain yogurt, and a small bunch of fresh cilantro sprigs with vibrant green leaves, all arranged in perfect symmetry on simple white ceramic dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Chicken Tikka Masala, Chicken Tikka Masala, Easy Indian Chicken Recipes, Make-Ahead Tikka Masala, Healthy Chicken Curry
  • Boneless, skinless chicken thighs: These give a tender, juicy bite that won’t dry out in slow cooking.
  • Kosher salt and black pepper: Simple seasoning that brings out the chicken’s natural flavor.
  • Vegetable oil: For searing the chicken and softening the spices – don’t skip this step!
  • Yellow onion: Adds sweetness and a lovely base for the curry sauce.
  • Serrano pepper: Offers a gentle kick; you can adjust based on your heat preference.
  • Tomato paste: Deepens the sauce’s tomato flavor, bringing richness and color.
  • Garam masala, smoked paprika, ground turmeric, and cumin: These warm spices create that signature tikka masala taste.
  • Granulated sugar: Balances acidity from the tomato sauce and peppers.
  • Fresh ginger and garlic: Essential aromatics that brighten and deepen the curry.
  • Tomato sauce: Forms the base of the sauce; plain canned works well.
  • Whole-fat plain yogurt: Adds creaminess and a slight tang – make sure it’s not Greek yogurt to prevent curdling.
  • Fresh cilantro: For a fresh, herbaceous finish right before serving.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Slow Cooker Chicken Tikka Masala Recipe my own by tweaking the spice levels or switching up the protein. Don’t hesitate to personalize – that’s half the fun!

  • Add heat: When I want things spicier, I toss in extra serrano or even a pinch of cayenne powder; it wakes up the whole dish beautifully.
  • Using chicken breasts: I used to struggle with dry chicken breast in slow cookers, but if you keep cook time low and slice it thick, it works fine.
  • Vegetarian version: Swap chicken for cauliflower florets and chickpeas – it’s surprisingly hearty and just as satisfying.
  • Instant Pot option: When I’m short on time, I use my Instant Pot following the adapted instructions for a speedy dinner.

How to Make Slow Cooker Chicken Tikka Masala Recipe

Step 1: Sear the Chicken for Flavor

First things first — don’t skip searing the chicken. Heat your vegetable oil over medium-high, season the thighs with salt and pepper, and cook them 2-3 minutes per side until beautifully browned. This caramelization adds depth to your final dish that just can’t be beaten. After searing, slice the chicken into bite-sized pieces. Trust me, this step is key to taking the flavor to the next level.

Step 2: Cook the Aromatics and Spices

Using the same skillet, toss in your minced onion, serrano, tomato paste, and all the spices – garam masala, smoked paprika, turmeric, cumin, plus a pinch of sugar. Cook over medium-high heat, stirring for 3-4 minutes until the onion softens and develops a little brown edge. Then add garlic and ginger, cooking just another 30 seconds to release those fragrant aromas. Add a splash of water or broth to deglaze the pan, scraping up all those tasty browned bits stuck to the bottom.

Step 3: Slow Cook the Magic

Transfer everything from the skillet to your slow cooker. Add the seared chicken pieces and pour in the tomato sauce. Give it a good stir so all those flavors mingle together. Set your slow cooker on low and let the magic happen—three hours later, you’ll have chicken that’s juicy and falling-apart tender in a sauce that’s thick and bursting with flavor.

Step 4: Temper the Yogurt and Finish

Here’s a trick I swear by: don’t dump the yogurt in directly or it’ll curdle. Instead, take about half a cup of hot sauce from your slow cooker, slowly whisk it into the yogurt until smooth and warm, then stir that back into the slow cooker. Let it sit covered for five minutes so all those flavors meld. Finish with fresh chopped cilantro for a bright, fresh contrast. This finishing touch makes all the difference.

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Pro Tips for Making Slow Cooker Chicken Tikka Masala Recipe

  • Don’t Skip Searing: I’ve learned searing chicken first locks in flavor and prevents the meat from becoming mushy in the slow cooker.
  • Tempering Yogurt: Slowly mixing hot sauce into the yogurt keeps it creamy and smooth without any curdling.
  • Adjust Spice Levels: Taste and tweak after slow cooking; add extra chili or garam masala if you want more punch.
  • Avoid Overcooking Chicken: Setting your slow cooker on low for 3 hours works best – any longer risks losing that perfect texture.

How to Serve Slow Cooker Chicken Tikka Masala Recipe

A round beige bowl is held by a woman's hands, filled with two layers side by side: on the left, orange curry with small chunks of chicken and sprinkled with green herbs, on the right, a heap of white rice topped with a few green herb pieces. The bowl is set against a wooden board on a white marbled texture surface with some torn pieces of white naan bread on the side. Nearby is a brown bowl filled with white rice, a small bowl of chopped green herbs, and some fresh cilantro leaves. A blue cloth and two forks lie under the wooden board. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Tikka Masala, Chicken Tikka Masala, Easy Indian Chicken Recipes, Make-Ahead Tikka Masala, Healthy Chicken Curry

Garnishes

I always finish this Slow Cooker Chicken Tikka Masala with a sprinkle of fresh cilantro—its freshness balances the richness perfectly. Sometimes, I add a dollop of yogurt or a squeeze of fresh lemon juice for a zing that wakes up the palate. If you’re feeling fancy, toasted slivered almonds on top add a lovely texture contrast.

Side Dishes

This curry is fantastic over basmati rice — fluffy, fragrant, and perfect for soaking up that luscious sauce. I also love pairing it with warm garlic naan or roti to scoop up every last bite. For a lighter side, simple steamed veggies or a cucumber raita bring coolness alongside the bold flavors.

Creative Ways to Present

For a dinner party, I like serving the tikka masala in a beautiful shallow bowl, garnished with bright cilantro and a drizzle of yogurt artfully swirled on top. Surround it with small bowls of sides and chutneys for a colorful, inviting spread — it’s always a hit when guests get to customize their plates!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well – I store mine in an airtight container in the fridge and it tastes just as good the next day. The flavors actually deepen overnight, so it’s a perfect make-ahead dinner for busy weekdays.

Freezing

I’ve frozen this curry successfully in portioned containers. Just thaw overnight in the fridge and reheat gently on the stove. Avoid freezing after adding the yogurt — instead, add fresh yogurt when reheating for the best texture.

Reheating

I reheat leftovers slowly over low heat on the stove, stirring frequently to prevent burning and ensure the sauce stays smooth. If it’s too thick, a splash of water or broth helps loosen the sauce without losing creaminess.

FAQs

  1. Can I use chicken breasts instead of thighs in this Slow Cooker Chicken Tikka Masala Recipe?

    Yes, you can use chicken breasts, but be careful not to overcook them as they can dry out easily in the slow cooker. I recommend cutting them into larger pieces and checking earlier, around 2-2.5 hours on low, to keep them juicy.

  2. Why do I need to temper the yogurt in this recipe?

    Tempering the yogurt—slowly whisking hot sauce into it—prevents it from curdling when mixed into the hot curry. It keeps the sauce creamy and smooth, which is essential for that authentic tikka masala texture.

  3. Can this Slow Cooker Chicken Tikka Masala Recipe be made in an Instant Pot?

    Absolutely! You just sear the chicken and aromatics in the sauté mode, then pressure cook for 8 minutes. The steps are very similar, and I’ve included the Instant Pot instructions in the recipe notes for convenience.

  4. How spicy is this dish, and can I adjust the heat?

    This recipe has a moderate level of heat thanks to the serrano pepper and spices. You can adjust it by using less pepper or omitting it for a milder curry, or add more chili if you like it fiery.

Final Thoughts

I absolutely love how this Slow Cooker Chicken Tikka Masala Recipe brings restaurant flavors straight to my home kitchen with hardly any effort. It’s one of those dishes that feels fancy but is so easy to throw together, making weeknight dinners exciting. If you’ve ever hesitated to try tikka masala, this slow cooker version is a fantastic place to start — I promise, you’ll be hooked after the first bite. Give it a whirl, and get ready for the compliments to roll in!

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Slow Cooker Chicken Tikka Masala Recipe

Slow Cooker Chicken Tikka Masala Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 63 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Indian
Print Recipe

Description

This Slow Cooker Chicken Tikka Masala is a bold and flavorful Indian-inspired dish made easy with minimal effort. Tender chicken thighs simmer in a rich and creamy tomato sauce infused with garam masala, ginger, garlic, and a medley of spices. Perfect for a comforting weeknight meal or special occasion, this recipe delivers authentic taste without complicated steps, using a slow cooker to develop deep, layered flavors.

Ingredients

Scale

Chicken

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 Tbsp vegetable oil

Sauce

  • 1 medium yellow onion, minced
  • 1 serrano pepper, seeded and minced
  • 2 Tbsp tomato paste
  • 1 Tbsp garam masala
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 1 – 2 tsp granulated sugar
  • 1 Tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 15 oz can tomato sauce
  • 3/4 cup whole-fat plain yogurt (not Greek)
  • 2 Tbsp fresh cilantro, minced

Instructions

  1. Sear the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with kosher salt and black pepper. Once the oil is hot, add the chicken and sear for 2-3 minutes per side until deeply browned. Remove the chicken to a cutting board and cut into 1-inch pieces.
  2. Cook the aromatics: In the same skillet, add the minced onion, serrano pepper, tomato paste, garam masala, turmeric, smoked paprika, cumin, and granulated sugar. Cook over medium-high heat for 3-4 minutes, stirring often, until the onion is soft and lightly browned around the edges.
  3. Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for another 30 seconds until fragrant. Pour in 1/4 cup of water or chicken broth to deglaze the pan and scrape up any browned bits from the bottom.
  4. Transfer to slow cooker: Pour the skillet mixture into the bottom of the slow cooker. Add the diced chicken pieces and tomato sauce, stirring gently to combine all ingredients.
  5. Slow cook: Cover and cook on the low setting for 3 hours, allowing the flavors to meld and the chicken to become tender.
  6. Temper and add yogurt: After 3 hours, remove 1/2 cup of sauce from the slow cooker. Slowly whisk this warm sauce into the whole-fat plain yogurt to temper it and prevent curdling. Pour the yogurt mixture back into the slow cooker and stir to combine.
  7. Final rest and garnish: Let the tikka masala sit covered for 5 minutes to thicken slightly. Stir in the minced fresh cilantro before serving.

Notes

  • Use boneless, skinless chicken thighs for the best flavor and tenderness.
  • Tempering the yogurt before adding prevents it from curdling in the hot sauce.
  • To achieve a smoother sauce, remove the chicken pieces and blend the sauce with an immersion blender or in a standard blender, then return the chicken to the sauce.
  • For an Instant Pot version, follow the included pressure cooking instructions with added chicken broth and adjusted cooking times.
  • Serve with basmati rice or naan bread for an authentic meal experience.

Nutrition

  • Serving Size: 1 serving (about 1/4 of recipe)
  • Calories: 460
  • Sugar: 6 g
  • Sodium: 470 mg
  • Fat: 28 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 115 mg

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