Go Back
–+ servings
Print

Slow Cooker Chicken Tikka Masala Recipe

This slow cooker chicken tikka masala recipe delivers tender chicken in a rich, creamy tomato sauce with classic Indian flavors, made easy in the crockpot.
Course dinner, Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Resting Time 15 minutes
Total Time 5 hours
Servings 6
Calories 318kcal

Equipment

Ingredients

  • 2 pounds boneless skinless chicken thighs you can also use breasts
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh lemon juice
  • ¼ cup plain yogurt full-fat is best, you can also use Greek yogurt
  • 1 tablespoon kashmiri red chili powder or regular chili powder
  • 1 tablespoon garam masala
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper optional
  • Pinch of black pepper
  • 1 tablespoon fresh ginger minced
  • 6 cloves garlic minced
  • 2 tablespoons oil
  • 2 medium onions diced
  • 1 ½ cups tomato purée

Before Serving

  • ½ cup heavy cream more if you like thinner sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon granulated sugar
  • ½ cup cilantro chopped

Instructions

  • Season the Chicken: Cut chicken into large bite-sized pieces. In a large bowl, toss chicken with salt, lemon juice, yogurt, chili powder, garam masala, turmeric, coriander, cumin, paprika, cayenne (if using), black pepper, ginger, and garlic. Let sit for 15–30 minutes if time allows (or proceed immediately).
  • Fill the Slow Cooker: Heat oil in a skillet over medium heat. Add diced onions and cook for 5–7 minutes, until softened and lightly golden. Transfer onions to the slow cooker. Add marinated chicken and tomato purée. Stir gently to combine.
  • Slow Cook: Cover and cook on LOW for 3 ½ to 4 hours, or HIGH for 2-3 hours until chicken is tender and cooked through.
  • Finish the Sauce: Stir in heavy cream, sugar (I find this balances the flavor), and tomato paste. Cook on HIGH for 20 minutes. Taste and adjust salt or spice as needed. Stir in chopped cilantro just before serving. Enjoy!

Notes

  • Chicken thighs stay extra juicy and are ideal for the slow cooker. If using breasts, check at the earlier end of the cooking time.
  • Kashmiri chili powder adds color and mild heat; regular chili powder will be spicier, but still delicious.
  • Serve with basmati rice, naan, or cauliflower rice.
  • Leftovers taste even better the next day and this recipe freezes well for up to 3 months.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. It does not include any toppings.

Nutrition

Calories: 318kcal | Carbohydrates: 15g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 152mg | Sodium: 993mg | Potassium: 873mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 4mg