If you have ever dreamed of replicating your favorite Indian restaurant dish right at home with zero fuss, this Slow Cooker Chicken Tikka Masala Recipe is going to be your new best friend. Imagine tender chicken cubes simmering slowly in a richly spiced, creamy tomato sauce, filling your kitchen with irresistible aromas while you relax or tend to other tasks. This recipe effortlessly combines all those vibrant flavors with the convenience of a slow cooker, delivering a comforting, colorful meal that’s bursting with authentic warmth and depth. Whether you’re a curry novice or a long-time enthusiast, this dish promises to be a delightful, crowd-pleasing centerpiece for any dinner.
Ingredients You’ll Need
The magic of this Slow Cooker Chicken Tikka Masala Recipe lies in how simple yet carefully balanced each ingredient is. Every item not only adds flavor but builds layers of texture and color that turn an ordinary meal into a feast for the senses.
- Chicken breasts or thighs, 1 ½ pounds: Choose boneless, cut into 1-inch cubes for tender bite-sized pieces that soak up the sauce beautifully.
- Sweet onion, 1 small, finely diced: Adds natural sweetness and a subtle crunch to balance the spices.
- Tomato sauce, 16 oz. can: Forms the tangy, rich base of the sauce with deep red color.
- Tomato paste, 1 Tbsp.: Concentrates the tomato flavor, giving your masala an intense, lush body.
- Olive or avocado oil, 2 Tbsp.: Helps meld the spices together while keeping the sauce silky.
- Garlic cloves, 3 finely minced: Offers a sharp aromatic punch essential for authentic flavor.
- Ginger paste (or grated fresh), 1 Tbsp.: Adds zing and warmth that complements the spices perfectly.
- Garam masala, 1 ½ Tbsp.: The star spice blend that brings all the Eastern flavors alive in your dish.
- Cumin, 1 tsp., ground: Earthy and fragrant, it deepens the flavor complexity.
- Coriander, 2 tsp., ground: Adds a subtle citrusy undertone and helps balance the spices.
- Paprika, 1 tsp.: Provides mild heat and vibrant color.
- Turmeric, 1 tsp.: Bright golden hue that also brings subtle earthiness.
- Salt, 1 to 1 ½ tsp.: Enhances all the flavors with just the right seasoning.
- Cinnamon, pinch: Adds warmth and a hint of sweetness that’s surprisingly magical.
- Heavy cream or full-fat coconut milk, 1 cup: Creates the luscious, creamy texture that makes the sauce so irresistible.
How to Make Slow Cooker Chicken Tikka Masala Recipe
Step 1: Make the Tikka Masala Sauce
This is your flavor powerhouse. In a medium bowl, whisk together tomato sauce, tomato paste, oil, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, salt, and cinnamon until fully combined. The mixture should be glossy and vibrant, promising a mouthwatering sauce that will coat every piece of chicken in the slow cooker.
Step 2: Add Ingredients to the Slow Cooker
Place the chicken cubes and finely diced onion in your slow cooker. Pour the tikka masala sauce over them, making sure to gently shift the chicken so the sauce settles evenly at the bottom. This ensures every piece cooks in that flavorful bath, absorbing the spices deeply over time.
Step 3: Slow Cook to Perfection
Cover and cook on high for 4 hours or low for 6 hours. The slow simmer allows the chicken to become incredibly tender while melding the spices into a thick, fragrant sauce. You’ll look forward to that wonderful aroma filling your kitchen, hinting at the meal to come.
Step 4: Shred Chicken and Puree Sauce
Once cooking is done, carefully remove the chicken from the slow cooker. Add the heavy cream or coconut milk to the saucy base, then use an immersion blender to puree it until smooth. This step is optional, but trust me, it elevates your Slow Cooker Chicken Tikka Masala Recipe with an ultra-creamy, smooth sauce that clings perfectly to each chicken piece.
Step 5: Return Chicken and Serve
Put the shredded or cubed chicken back into the sauce in the slow cooker and let it warm through for a few minutes. This final mingle helps the flavors marry beautifully. Then, it’s ready to be spooned over basmati rice or cauliflower rice for a healthy twist.
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Garnishes
To bring an extra pop of flavor and color, sprinkle freshly chopped cilantro leaves on top just before serving. A drizzle of plain yogurt or a squeeze of lime can brighten the richness and add a refreshing contrast that guests will adore.
Side Dishes
This dish pairs wonderfully with fragrant basmati rice or even fluffy naan bread for mopping up every last bit of that delicious sauce. For a lighter option, try pairing it with roasted vegetables or a simple cucumber raita to cool the palate.
Creative Ways to Present
Try serving your Slow Cooker Chicken Tikka Masala Recipe in hollowed-out bell peppers or stuffed into warm pita pockets for a fun, casual twist. You can also turn the leftovers into a flavorful wrap or layer it over crispy roasted potatoes for a hearty meal variation.
Make Ahead and Storage
Storing Leftovers
Store leftover Slow Cooker Chicken Tikka Masala in an airtight container in the refrigerator for up to 4 days. The flavors will continue to deepen, making reheated portions even more delicious.
Freezing
This recipe freezes beautifully! Cool completely, then transfer to freezer-safe containers or bags. It will keep up to 3 months. When ready, thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers on the stove over low heat or in the microwave, stirring occasionally to ensure even warming. Add a splash of water or cream if the sauce has thickened too much to restore that luscious texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually preferred by many for their extra juiciness and richer flavor. Just cut them into 1-inch cubes to match the cooking time perfectly in this Slow Cooker Chicken Tikka Masala Recipe.
Is it possible to make this recipe dairy-free?
Yes, simply swap the heavy cream for full-fat coconut milk as suggested. This keeps the sauce creamy while making the recipe suitable for dairy-free or vegan diets.
Can I prepare the sauce in advance?
Definitely! Making the tikka masala sauce ahead of time allows the flavors to develop even more. Store it in the fridge for up to 2 days and then add it to the slow cooker with the chicken when you’re ready.
What if I don’t have a slow cooker?
This recipe can be adapted to a stovetop simmer—just cook the chicken and sauce together gently for about an hour until the chicken is tender and flavors meld. Keep the pot covered and stir occasionally to avoid sticking.
How spicy is this recipe?
This Slow Cooker Chicken Tikka Masala Recipe is moderately spiced to please most palates, but you can easily adjust by adding chili powder or fresh chopped chilies if you love more heat.
Final Thoughts
I cannot recommend this Slow Cooker Chicken Tikka Masala Recipe enough if you want an easy, set-it-and-forget-it meal that delivers restaurant-quality flavors with minimum effort. It’s the kind of dish that fills your home with cozy warmth and leaves everyone asking for seconds. So grab your slow cooker, gather the ingredients, and treat yourself and your loved ones to this unforgettable curry experience!
Print
Slow Cooker Chicken Tikka Masala Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Halal
Description
This Slow Cooker Chicken Tikka Masala is a rich and creamy Indian-inspired dish made with tender chicken simmered in a spiced tomato sauce infused with aromatic garam masala and other traditional spices. Perfect for a hands-off meal, the slow cooker allows the flavors to meld beautifully over hours, resulting in a comforting and flavorful dinner served best over basmati rice or cauliflower rice.
Ingredients
Chicken and Vegetables
- 1 ½ pounds chicken breasts or thighs, cut into 1-inch cubes
- 1 small sweet onion, finely diced
Sauce
- 16 oz. can tomato sauce
- 1 Tbsp. tomato paste
- 2 Tbsp. oil (olive or avocado)
- 3 cloves garlic, finely minced
- 1 Tbsp. ginger paste or grated fresh ginger
- 1 ½ Tbsp. garam masala
- 1 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. turmeric
- 1 to 1 ½ tsp. salt, to taste
- Pinch of cinnamon
- 1 cup heavy cream or full-fat coconut milk
Instructions
- Make Tikka Masala Sauce: In a medium-sized bowl, whisk together the tomato sauce, tomato paste, oil, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, salt, and cinnamon until well combined and aromatic.
- Add Ingredients to Slow Cooker: Place the cubed chicken and finely diced onion into a 6-quart slow cooker. Pour the prepared tikka masala sauce over the chicken, making sure to lift and turn the chicken pieces so the sauce coats the bottom evenly.
- Cook Tikka Masala: Set the slow cooker to high and cook for 4 hours or set to low and cook for 6 hours, allowing the chicken to become tender while the spices meld into the sauce.
- Shred Chicken and Puree Sauce: When cooking is complete, remove the chicken pieces from the slow cooker and set aside. Add the heavy cream or coconut milk to the slow cooker. Using an immersion blender, puree the sauce until smooth for a silky texture. Alternatively, transfer the sauce to a high-speed blender or food processor and blend until smooth. This step is optional but recommended for the best consistency.
- Recombine and Heat Through: Return the chicken to the slow cooker, stirring to coat the meat thoroughly with the creamy sauce. Heat for a few minutes until the chicken is warmed through.
- Serve the Chicken Tikka Masala: Spoon the chicken tikka masala over cooked basmati rice or cauliflower rice. Garnish as desired and enjoy a flavorful, comforting meal.
Notes
- Using thighs instead of breasts will yield moister and more flavorful chicken.
- The sauce can be pureed or left chunky based on preference.
- Adjust salt levels according to taste, especially if using salted butter or other salted ingredients.
- For a dairy-free and vegan option, substitute heavy cream with full-fat coconut milk, and use plant-based protein instead of chicken.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Serve with naan bread or steamed vegetables for a complete meal.
