Slow Cooker Chicken Tikka Masala
Add Preferred SourceSome nights call for a hands-off dinner that doesn’t skimp on flavor. That’s where this Slow Cooker Chicken Tikka Masala comes in. You get tender chicken in a rich, creamy tomato sauce full of warm spices, without hovering over the stove. It’s the kind of meal that tastes like you worked all day on it, but your slow cooker did most of the work.
This recipe brings all the bold, comforting flavor of your favorite curry house, right from your kitchen. Just get the rice going before dinnertime, and you’re set. I love making it with chicken thighs because they’re economical, meaty, and have tons of flavor.
Ingredients
For the spice blend (homemade garam masala):
- Spices: Ground coriander, turmeric, ground cumin, smoked paprika, ground cardamom, ginger, cinnamon, allspice, cayenne pepper, salt, and pepper
For the chicken:
- Chicken thighs – Boneless, skinless. You can use breasts but they’ll take a bit longer to cook.
- Vegetable oil
- Onion – Sliced thinly. I cook with yellow aka brown onions, but any onion will work in this recipe.
- Garlic – Finely chopped. Fresh garlic is SO important in this recipe. You need a punch of flavor from the garlic and ginger, and only fresh garlic has that flavor.
- Ginger – Freshly grated. Use a microplane grater to grate it, or pop the garlic and ginger into a chopper or food processor and pulse until it’s very finely chopped.
- Tomato sauce – Plain tomato sauce. You don’t want to add marinara sauce. This is an Indian recipe, not an Italian one.
- Water
- Salt and pepper – To taste.
- Heavy whipping cream
For serving:
- Naan
- Plain yogurt
- Lime wedges
- Chopped cilantro
How To Make Slow Cooker Chicken Tikka Masala
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by mixing all of the spices from the garam masala section in a small bowl. Add the chicken thighs and use your hands to coat them evenly, making sure the spices adhere well to the meat.
Heat the oil in a large skillet over medium-high heat. Working in two batches, sear the chicken for about 3 to 4 minutes per side, just until it develops a golden color. The chicken does not need to be fully cooked at this stage. Transfer the seared chicken to the slow cooker.
In the same skillet, add the sliced onions and cook over medium heat for 4 to 5 minutes, stirring often, until softened and lightly browned. Stir in the garlic and ginger and cook for about 1 minute, just until fragrant.
Pour in ¼ cup of water to deglaze the skillet, scraping up any browned bits from the bottom. Let the liquid simmer until reduced by about half, then pour everything into the slow cooker.
Add the tomato sauce, along with a pinch of salt and black pepper, and stir to combine. Cover and cook on low for 3 to 4 hours, until the chicken is fully cooked, tender, and easy to pull apart with a fork.
Stir in the heavy cream and continue cooking for about 20 minutes, until the sauce is heated through and slightly thickened. Serve warm with naan, yogurt, fresh cilantro, and lime wedges.
Chef Jenn’s Tips
- Thighs work best in the slow cooker; they stay moist and soak up flavor well. Breasts are fine too, just keep an eye on the cook time.
- Browning the chicken before it goes in the slow cooker adds great flavor—don’t skip this step.
- If your slow cooker tends to run hot, check the chicken around the 3-hour mark.
- Want extra heat? Add a chopped chili or more cayenne to the spice mix.
- Save a spoonful of the dry spice mix (before touching raw chicken) and mix it with yogurt for a quick dipping sauce.
Make It A Meal
Pair with naan to scoop up the sauce. Basmati or turmeric rice works great too. Add cucumber raita or a fresh salad for something cooling on the side. Want dessert? Try a mango lassi to balance the spices.
Storage
Refrigerate leftovers in an airtight container for up to 4 days—it reheats well and the flavor deepens overnight. Freeze any extras once cooled in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and warm gently on the stove or in the microwave when ready to serve.
Slow Cooker Chicken Tikka Masala
Ingredients
For the spice blend (homemade garam masala):
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon ground allspice
- pinch cayenne pepper
For the chicken:
- 10 chicken thighs boneless, skinless
- 1 tablespoon vegetable oil
- 1 onion sliced thinly
- 4 cloves garlic finely chopped
- 1 tablespoon ginger freshly grated
- 2 cups tomato sauce
- ¼ cup water
- salt and pepper to taste
- ½ cup heavy whipping cream
Instructions
- Mix all the spices listed under the garam masala section in a bowl and set aside.
- Coat the chicken thighs thoroughly with the spice mix using your hands to make sure it sticks evenly.
- Warm the oil and sear the chicken in two batches, about 3–4 minutes per side. You’re looking for golden color, not fully cooked. Transfer seared chicken to the slow cooker.
- Add the sliced onions to the same skillet and cook until softened and slightly browned, about 4–5 minutes.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Pour in ¼ cup water to deglaze the skillet, scraping up any brown bits. Let it simmer until it reduces by half. Pour this into the slow cooker.
- Add the tomato sauce, a pinch of salt, and some black pepper to the slow cooker. Stir to combine everything.
- Cover and cook on low for 3 to 4 hours, or until the chicken is cooked through and tender.
- Stir in the heavy cream and cook for an additional 20 minutes until heated and the sauce thickens a bit.
- Serve warm with naan, a spoonful of yogurt, fresh cilantro, and lime wedges.
Notes
Chef Jenn’s Tips
- Thighs work best in the slow cooker—they stay moist and soak up flavor well. Breasts are fine too, just keep an eye on the cook time.
- Browning the chicken before it goes in the slow cooker adds great flavor—don’t skip this step.
- If your slow cooker tends to run hot, check the chicken around the 3-hour mark.
- Want extra heat? Add a chopped chili or more cayenne to the spice mix.
- Save a spoonful of the dry spice mix (before touching raw chicken) and mix it with yogurt for a quick dipping sauce.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
