This Slow Cooker Chicken Tikka Masala is a rich, creamy, and flavorful dish that’s incredibly easy to make. With tender chicken cooked in a spiced tomato and cream-based sauce, it’s a comforting meal that’s perfect for dinner. The slow cooker does most of the work, so you can set it and forget it. Serve it with rice or naan for a complete, delicious meal.
| Servings | Total |
| 6 | 8hrs 30mins |
History of Chicken Tikka Masala
Chicken Tikka Masala is one of the most popular Indian-inspired dishes worldwide. While its exact origins are debated, many believe it was created in the UK by Indian chefs catering to Western tastes. The dish is known for its creamy, tomato-based sauce and perfectly cooked chicken tikka pieces. Today, it’s a restaurant favorite that’s also easy to make at home.
Why Chicken Tikka Masala?
- Rich and Creamy: Tender chicken cooked in a flavorful, creamy sauce.
- Easy to Make: The slow cooker does most of the work for you.
- Family Favorite: A dish loved by both kids and adults.
- Customizable: Adjust the spice level and ingredients to suit your taste.
What is Chicken Tikka Masala Made of?
This dish is made with:
- Chicken (boneless chicken breasts or thighs)
- Yogurt and spices (used to marinate the chicken)
- Tomatoes (fresh or canned)
- Cream (heavy cream, half-and-half, or coconut milk)
- Garlic, ginger, and onions (for flavor)
- Spices like garam masala, cumin, coriander, and paprika
What to Have with Chicken Tikka Masala
Serve this dish with:
- Steamed rice, basmati rice, or brown rice
- Naan, roti, or paratha (Indian flatbread)
- A fresh green salad or cucumber raita (yogurt-based side)
- Roasted or steamed vegetables like carrots, green beans, or broccoli
Is Chicken Tikka Masala Healthy?
Chicken Tikka Masala can be rich due to the cream and butter, but you can make it healthier by using coconut milk, Greek yogurt, or half-and-half instead of heavy cream. Use lean chicken breast and add vegetables like spinach, peas, or carrots to boost nutrition.
Kitchen Equipment
- Slow cooker (Crockpot)
- Mixing bowl (for marinating the chicken)
- Knife and cutting board (for chopping onions, garlic, and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
- 1/2 cup plain yogurt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp chili powder (optional for heat)
- 1/2 tsp salt
- 1 tbsp lemon juice
- 2 garlic cloves (minced)
- 1-inch piece of ginger (grated)
For the Tikka Masala Sauce:
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 can (15 oz) crushed tomatoes
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup water or chicken broth
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (optional for heat)
- 1/2 tsp paprika
- 1/2 tsp sugar (to balance acidity)
- Salt, to taste
- 2 tbsp fresh cilantro (chopped, for garnish)
Directions:
Step 1: Marinate the Chicken
- In a large bowl, combine yogurt, turmeric, cumin, coriander, paprika, chili powder, salt, lemon juice, garlic, and ginger.
- Add the chicken pieces to the marinade, ensuring each piece is well coated.
- Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).
Step 2: Prepare the Slow Cooker
- In the bottom of the slow cooker, add the chopped onions, minced garlic, and grated ginger.
- Pour in the crushed tomatoes, water (or chicken broth), garam masala, cumin, coriander, turmeric, chili powder, paprika, sugar, and salt. Stir well to combine.
Step 3: Add Chicken
- Add the marinated chicken (with the marinade) to the slow cooker. Stir to coat the chicken in the sauce.
Step 4: Cook the Chicken
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and fully cooked.
Step 5: Add Cream
- 30 minutes before serving, add the heavy cream (or coconut milk) to the slow cooker. Stir well and let it cook for 30 more minutes. Taste and adjust the seasoning as needed.
Step 6: Serve
- Serve hot, garnished with fresh cilantro. Pair it with rice, naan, or roti.
Tips
- Marinate Longer: For maximum flavor, marinate the chicken overnight.
- Use Coconut Milk for Dairy-Free: Swap heavy cream for coconut milk for a dairy-free version.
- Make it Spicy: Add red chili flakes, extra chili powder, or a fresh green chili for more heat.
- Use Chicken Thighs: Chicken thighs stay juicier than chicken breasts in slow cooker recipes.
Conclusion
This Slow Cooker Chicken Tikka Masala is a rich, creamy, and flavorful dish that’s incredibly easy to prepare. With its bold spices and tender chicken, it’s a crowd-pleaser for both family dinners and special occasions. Serve it with rice, naan, or roti for a complete meal that’s sure to be a hit. This recipe is perfect for make-ahead meals, meal prep, or cozy nights at home.
Slow Cooker Chicken Tikka Masala Recipe
This Slow Cooker Chicken Tikka Masala is a rich, creamy, and flavorful dish that’s incredibly easy to make. With tender chicken cooked in a spiced tomato and cream-based sauce, it’s a comforting meal that’s perfect for dinner. The slow cooker does most of the work, so you can set it and forget it. Serve it with rice or naan for a complete, delicious meal.
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Slow cooker (Crockpot)
-
Mixing bowl for marinating the chicken
-
Knife and cutting board (for chopping onions, garlic, and chicken)
-
Measuring cups and spoons
-
Wooden spoon or spatula
- 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
- 1/2 cup plain yogurt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp chili powder (optional for heat)
- 1/2 tsp salt
- 1 tbsp lemon juice
- 2 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 can (15 oz) crushed tomatoes
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup water or chicken broth
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (optional for heat)
- 1/2 tsp paprika
- 1/2 tsp sugar (to balance acidity)
- Salt, to taste
- 2 tbsp fresh cilantro (chopped, for garnish)
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In a large bowl, combine yogurt, turmeric, cumin, coriander, paprika, chili powder, salt, lemon juice, garlic, and ginger.
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Add the chicken pieces to the marinade, ensuring each piece is well coated.
-
Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).
-
In the bottom of the slow cooker, add the chopped onions, minced garlic, and grated ginger.
-
Pour in the crushed tomatoes, water (or chicken broth), garam masala, cumin, coriander, turmeric, chili powder, paprika, sugar, and salt. Stir well to combine.
-
Add the marinated chicken (with the marinade) to the slow cooker. Stir to coat the chicken in the sauce.
-
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and fully cooked.
-
30 minutes before serving, add the heavy cream (or coconut milk) to the slow cooker. Stir well and let it cook for 30 more minutes. Taste and adjust the seasoning as needed.
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Serve hot, garnished with fresh cilantro. Pair it with rice, naan, or roti.
