Slow Cooker Chicken Tikka Masala
When you don’t feel like standing over the stove but still want a solid, flavorful meal, this slow cooker Chicken Tikka Masala does the trick. Chicken thighs simmer in a rich, spiced tomato sauce and come out tender, juicy, and full of flavor. Set it, forget it, then dig into a flavor-packed meal!
Slow Cooker Chicken Tikka Masala is the kind of dish that feels like it took all day, but really, you just tossed everything in the slow cooker and let it do the work. No complicated steps, no babysitting.
While it’s doing its thing, you’re free to handle whatever else your day throws at you. And once that smell starts filling the kitchen? You’ll know dinner’s going to be good. Just cook up some rice, and you’re set.
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Ingredients
For the spice blend (homemade garam masala):
- Ground coriander, turmeric, ground cumin, smoked paprika, ground cardamom, salt and pepper, ground ginger, cinnamon, ground allspice, cayenne.
For the chicken:
- Chicken thighs – Boneless, skinless. You can use breasts but they’ll take a bit longer to cook.
- Vegetable oil
- Onion – Sliced thinly. I cook with yellow aka brown onions, but any onion will work in this recipe.
- Garlic – Finely chopped. Fresh garlic is SO important in this recipe. You need a punch of flavor from the garlic and ginger, and only fresh garlic has that flavor.
- Ginger – Freshly grated. Use a microplane grater to grate it, or pop the garlic and ginger into a chopper or food processor and pulse until it’s very finely chopped.
- Tomato sauce – Plain tomato sauce. You don’t want to add marinara sauce. This is an Indian recipe, not an Italian one.
- Water
- Salt and pepper – To taste.
- Heavy whipping cream – Chicken Tikka Masala wouldn’t be the same without heavy whipping cream. Don’t add milk – it’ll curdle in the sauce. You need a fat-forward dairy like heavy whipping cream.
For serving:
- Chopped cilantro – Fresh cilantro only. Dried cilantro has no flavor. If you hate cilantro, use fresh mint or parsley instead. Add at the very end to keep it bright and green.
- Naan – Store-bought naan works great. Warm it on a hot skillet or directly over a gas flame for 10-15 seconds per side to revive the texture before serving.
- Plain yogurt – Use plain whole-milk yogurt for the richest flavor. Greek yogurt works too—it’s thicker and tangier. Don’t use flavored yogurt.
- Lime wedges – Fresh lime wedges only. A squeeze of fresh lime right before eating brightens all the flavors.
How To Make Slow Cooker Chicken Tikka Masala
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by combining all of the spices in a small bowl to create the garam masala seasoning blend.
Rub the spice mixture evenly over the chicken thighs, coating all sides. Heat the oil in a large skillet over medium-high heat.
Working in two batches if necessary, sear the chicken for 3 to 4 minutes per side, just until golden brown. The chicken does not need to be fully cooked at this stage.
Transfer the browned chicken to the slow cooker. Add the sliced onion to the same skillet and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly browned.
Stir in the garlic and ginger and cook for another minute, just until fragrant.
Pour the water into the skillet and scrape up any browned bits from the bottom of the pan. Allow the liquid to simmer until reduced by about half.
Transfer the onion mixture and any remaining liquid to the slow cooker with the chicken. Add the tomato sauce and season with a little salt and pepper. Stir gently to combine all the ingredients.
Cover the slow cooker and cook on Low for 3 to 4 hours, or until the chicken is tender and fully cooked. Stir in the heavy cream and continue cooking for about 20 minutes, allowing the sauce to thicken slightly and heat through.
Taste and adjust the seasoning if needed. Serve hot with warm naan, a dollop of yogurt, fresh cilantro, and a squeeze of lime juice.
Enjoy!
Chef Jenn’s Tips
- Chicken thighs are ideal for this recipe—they stay moist and flavorful. If using breasts, allow extra cook time.
- Browning the chicken first adds depth you don’t want to skip.
- If your slow cooker runs hotter, check at the 3-hour mark. The chicken should be tender but not shredded.
- For more spice, toss in a chopped chili or another pinch of cayenne.
- Want a cool dipping sauce? Mix a spoonful of leftover spice mix (as long as it hasn’t touched raw meat) into plain yogurt.
Make It A Meal
Pair this dish with fluffy basmati or turmeric rice. Add cucumber raita or a lemony chopped salad on the side. Want to treat yourself? Finish with a mango lassi for a sweet, creamy end to the meal.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. The flavor only improves! To freeze, let everything cool fully, then portion into freezer-safe containers. Store for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Slow Cooker Chicken Tikka Masala
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 together to create your garam masala.
- Rub the spice mixture all over the chicken thighs until fully coated.
- Warm the oil. Brown the chicken in two batches, 3–4 minutes per side, just until golden. Don’t cook it through—just sear it. Move the chicken to your slow cooker.
- Add the sliced onion. Cook for 4–5 minutes until it softens and starts to brown.
- Add the garlic and ginger to the skillet. Sauté for another minute, just until aromatic.
- Pour in the ¼ cup water and scrape the browned bits from the bottom of the pan. Let it cook down by half, then transfer it all into the slow cooker with the chicken.
- Add the tomato sauce along with a bit of salt and pepper. Stir gently to combine everything. Cover and cook on low for 3 to 4 hours, until the chicken is fully cooked and tender.
- Stir in the heavy cream and let it cook for another 20 minutes so the sauce thickens and heats through.
- Serve with warm naan, a spoonful of yogurt, chopped cilantro, and a squeeze of lime juice.
Notes
Chef Jenn’s Tips
- Chicken thighs are ideal for this recipe—they stay moist and flavorful. If using breasts, allow extra cook time.
- Browning the chicken first adds depth you don’t want to skip.
- If your slow cooker runs hotter, check at the 3-hour mark. The chicken should be tender but not shredded.
- For more spice, toss in a chopped chili or another pinch of cayenne.
- Want a cool dipping sauce? Mix a spoonful of leftover spice mix (as long as it hasn’t touched raw meat) into plain yogurt.
Nutrition
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.