Slow cooker chicken tikka masala is a creamy, warmly spiced chicken dish made with tomato puree, garam masala, and a touch of cream. My friend taught me her chicken tikka masala recipe years ago, and I adapted it for the slow cooker so you can have tender, flavorful chicken without standing over the stove. This serves 4 over basmati rice with naan on the side.
Chicken tikka masala is a creamy tomato-based curry made with chicken and warming spices like garam masala, cumin, and turmeric. Traditional versions often involve marinated chicken cooked separately, while this slow cooker version simplifies the process for an easy homemade meal.
Ingredients:
This recipe leans on garam masala to do the heavy lifting. Garam masala is a warm spice blend common in Indian cooking; it typically includes coriander, cumin, cardamom, and other spices that give chicken tikka masala its signature flavor.
You will also need turmeric for color, cumin, paprika, and coriander for depth, and tomato puree as the base. The yogurt and heavy cream go in at the very end to keep them from curdling during the long cook time.
Recipe Card?
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Substitutions
- Garam masala: If you do not have garam masala, you can substitute 1 tablespoon curry powder plus ½ teaspoon cinnamon. The flavor profile will change, but it will still be good.
- Chicken thighs: Boneless skinless chicken thighs work well here and stay even more tender during the long cook time. Use the same weight.
- Ginger paste: Fresh grated ginger works; so does jarred ginger paste. I keep ginger paste in the fridge for recipes like this.
- Greek yogurt: Plain Greek yogurt can replace regular plain yogurt. It is thicker, so the sauce will be slightly thicker as well.
Want more flavor?
For deeper, restaurant-style flavor, brown the chicken first.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Working in batches, sear the chicken cubes for 2 to 3 minutes per side until golden brown (they do not need to be cooked through).
- Transfer to the slow cooker and proceed with the recipe.
Optional add-on: You can also sauté the onions in the same skillet for 5 minutes until soft and translucent before adding them to the slow cooker. This brings out their sweetness and avoids any raw onion bite.
How to make slow cooker chicken tikka masala
This slow cooker chicken tikka masala comes together in about 10 minutes of prep, then the slow cooker does the work.
Add chicken to the slow cooker.
Cut 2 pounds boneless skinless chicken breast into 1-inch cubes. Add them to your slow cooker insert.
Make the sauce
In a medium mixing bowl, whisk together 2 cups tomato puree, ½ teaspoon salt, ¼ teaspoon pepper, 1 ½ tablespoons garam masala, ½ teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon cumin, 1 teaspoon granulated sugar, 1 tablespoon ginger paste, 3 cloves minced garlic and ½ teaspoon ground coriander. Whisk until the spices are fully incorporated and the sauce is smooth.
Pour sauce over chicken
Pour the spiced tomato sauce over the chicken in the slow cooker. Add ½ a medium yellow onion, diced. Stir everything together so all the chicken is coated in sauce.
Cook
Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. If cooking on low, check at 6 hours to avoid overcooking. The chicken is done when it shreds easily with a fork and the internal temperature reaches 165F.
Stir in dairy
When the cooking time is finished, stir in ½ cup plain yogurt and ¼ cup heavy cream. The residual heat will warm them through without curdling. Taste and adjust salt if needed.
Serve
Top with fresh cilantro and serve over basmati rice with naan bread on the side.
Did you make this recipe?
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Sarah's Culinary Insight
- Why add dairy at the end? Yogurt and cream can curdle or separate when cooked for hours in an acidic tomato base. Adding them at the end keeps the sauce smooth and creamy.
- Check chicken at the lower end of cook time. If you are cooking on low, check the chicken at 6 hours. Chicken breast can dry out if overcooked, even in a slow cooker.
- Chicken thighs stay more tender. If you prefer dark meat, use boneless skinless chicken thighs instead of breasts. They hold up better during the long cook time and stay juicy.
- Let the flavors marry. This tastes even better the next day after the spices have had time to settle and develop. Make it in the morning, refrigerate, and reheat gently on the stovetop before serving.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This does not freeze well due to the dairy. The yogurt and cream will separate when thawed and reheated.
Reheating Instructions
Reheat gently on the stovetop over low heat, stirring occasionally. You can also reheat individual portions in the microwave in 30-second intervals, stirring between each.
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Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Yes. Boneless skinless chicken thighs work great in this recipe and stay tender during the long cook time. Use the same weight (2 pounds).
Garam masala is a warm spice blend used in Indian cooking. It typically includes coriander, cumin, cardamom, cloves, and other spices. You can find it in the spice aisle of most grocery stores.
Add ½ teaspoon cayenne pepper or 1 diced jalapeño with the onions. Start with less and add more if you want more heat.
The yogurt adds tang and helps create a creamy sauce. If you skip it, increase the heavy cream to ½ cup. The flavor will be slightly different but still good.
Chicken releases liquid as it cooks. If your sauce is too thin, remove the lid for the last 30 minutes of cooking on high to let some liquid evaporate. You can also remove the chicken and simmer the sauce on the stovetop for 5 to 10 minutes to thicken it before stirring in the dairy.
Yes, but make sure your slow cooker is large enough. A 6-quart slow cooker will hold a doubled batch. The cook time stays the same.
It is not required, but browning the chicken adds deeper flavor and richer color. See the "Want More Flavor?" section above for instructions.
3 to 4 hours on high or 6 to 8 hours on low. Check at the lower end to avoid overcooking the chicken breast.
Ingredients
- 2 lb Chicken Breasts boneless, skinless, cubed
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 cups tomato puree
- 1 ½ tablespoon Garam Masala
- ½ teaspoon Paprika
- ½ teaspoon turmeric ground
- ½ teaspoon cumin ground
- ½ teaspoon coriander ground
- 1 teaspoon Sugar
- 1 tablespoon ginger fresh grated ginger
- 3 cloves garlic minced
- ½ medium Onion Yellow, diced
- ½ cup yogurt plain
- ¼ cup Heavy Cream
- Cilantro for topping
- Basmati rice and naan bread for serving
Instructions
- Add the cubed chicken to your slow cooker.2 lb Chicken Breasts
- In a medium mixing bowl, whisk together tomato puree, salt, pepper, garam masala, paprika, turmeric, cumin, coriander, granulated sugar, ginger, and garlic.½ tsp Salt, ¼ tsp Black Pepper, 2 cups tomato puree, 1 ½ tbsp Garam Masala, ½ tsp Paprika, ½ tsp turmeric, ½ tsp cumin, ½ tsp coriander, 1 tsp Sugar, 1 tbsp ginger, 3 cloves garlic
- Pour this over top of the chicken.
- Add onion, and stir everything to coat all of the chicken.½ medium Onion
- Cook on high 3-4 hours or low for 6-8. If cooking on low, check at 6 hours to avoid overcooking.
- When cooking is finished, stir in plain yogurt and heavy cream. Top with cilantro as desired.½ cup yogurt, ¼ cup Heavy Cream, Cilantro for topping
- Serve over basmati rice, and with naan bread, if desired.Basmati rice and naan bread
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