Slow Cooker Chicken Tikka Masala
This Slow Cooker Chicken Tikka Masala is a rich, comforting dish featuring tender chicken simmered in a spiced tomato and coconut milk sauce. It's a hands-off, crowd-pleasing meal that delivers authentic flavor with minimal effort—perfect for weeknight dinners or make-ahead meal prep.
Servings: 6 servings
Calories: 538kcal
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
Serving: 1.5chicken thighs with sauce | Calories: 538kcal | Carbohydrates: 9g | Protein: 33g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 207mg | Sodium: 734mg | Potassium: 713mg | Fiber: 2g | Sugar: 4g | Vitamin A: 880IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3mg