Go Back Email Link
–+ servings
Save and Register Form


Save this recipe, and we'll send it to your inbox. Plus, Chef Jenn will send you more great recipes every week!

A rectangular plate filled with chicken pieces in an orange curry sauce, garnished with chopped green herbs.

Slow Cooker Chicken Tikka Masala

Chef Jenn
Slow Cooker Chicken Tikka Masala brings rich, aromatic Indian flavor to your kitchen with minimal effort. Tender chicken simmers in a creamy tomato-spiced sauce, infused with garlic, ginger, and garam masala. Serve over fluffy basmati rice or with naan for a cozy, comforting dinner.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 6 servings
Calories 538 kcal

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

Serving: 1.5chicken thighs with sauceCalories: 538kcalCarbohydrates: 9gProtein: 33gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 207mgSodium: 734mgPotassium: 721mgFiber: 2gSugar: 4gVitamin A: 880IUVitamin C: 8mgCalcium: 61mgIron: 3mg

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.

Keyword creamy chicken tikka, crockpot chicken tikka masala, Indian chicken curry, Slow Cooker Chicken Tikka Masala, slow cooker tikka masala
Tried this recipe?Let us know how it was!