Name: Slow Cooker Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Indian
Ingredients: 1 tablespoon canola oil; 1 cup yellow onion, chopped; 4 garlic cloves, minced or finely chopped; 1 tablespoon freshly grated ginger; 1 tablespoon garam masala; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon turmeric; 3 tablespoons tomato paste; 2 pounds boneless and skinless chicken thighs, cut into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup plain Greek yogurt; 1 15-ounce can tomato sauce; 1/4 cup heavy whipping cream

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Introduction

Slow Cooker Chicken Tikka Masala is a comforting and flavorful dish perfect for busy days. Tender chicken thighs simmer in a rich, spiced tomato sauce that’s creamy and satisfying. This easy recipe brings authentic Indian flavors right to your kitchen with minimal effort.

A white plate with a layer of white fluffy rice on one side, garnished lightly with green cilantro leaves. Next to the rice is a thick layer of brownish-orange chicken curry with a creamy texture, coated generously over tender chunks of chicken. Some chicken pieces are pulled apart slightly, showing the inside, and there is more cilantro sprinkled on top. A silver fork rests partially on the curry, holding a bite-sized piece of chicken. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon canola oil
1 cup yellow onion, chopped
4 garlic cloves, minced or finely chopped
1 tablespoon freshly grated ginger
1 tablespoon garam masala
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon turmeric
3 tablespoons tomato paste
2 pounds boneless and skinless chicken thighs, cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup plain Greek yogurt
1 15-ounce can of tomato sauce
1/4 cup heavy whipping cream

Instructions

Step 1: Heat the canola oil in a 12-inch skillet over medium-high heat. Add the chopped onions and cook until they become translucent, about 4 minutes.
Step 2: Add the garlic and grated ginger, cooking for about 30 seconds until fragrant. Mix in the garam masala, chili powder, cumin, and turmeric. Stir in the tomato paste and cook for 1 more minute. Remove from heat and transfer the onion mixture to the slow cooker.
Step 3: Add the chicken pieces to the slow cooker. Sprinkle with kosher salt and black pepper. Mix in the plain Greek yogurt, then pour in the tomato sauce. Stir everything to combine evenly.
Step 4: Cover with the lid and set the slow cooker on High for 3 hours. After cooking, stir the tikka masala to thicken the sauce and stir in the heavy whipping cream. Let it heat through before serving.

Tips & Variations

For extra creaminess, substitute the heavy whipping cream with coconut milk.
Use boneless chicken breasts if preferred, but thighs stay juicier and more tender.
Add a pinch of smoked paprika for a subtle smoky flavor.
Serve with basmati rice and warm naan bread for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over low heat, stirring occasionally. You can also freeze the tikka masala for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate holds a meal with three main parts: on the left, two pieces of golden-brown toasted flatbread with slightly charred spots; in the middle, a generous portion of white rice with individual grains visible and scattered green herb leaves on top; and on the right, a thick, reddish-orange curry with chunks of meat coated in a creamy sauce, also topped with fresh green herbs. In the background, another similar plate is partly visible, and to the top left, a small white bowl with chopped green herbs sits near a silver slow cooker. The entire setting is on a white marbled surface, enhanced by soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the chicken and sauce in a large skillet or Dutch oven over low heat for about 30-40 minutes, stirring occasionally until the chicken is cooked through and the sauce thickens.

Is it necessary to brown the onions before adding to the slow cooker?

Browning the onions adds depth of flavor and aroma, but if you’re short on time, you can add raw onions directly to the slow cooker. The texture will be softer and the flavor slightly milder.