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Slow Cooker Chicken Tikka Masala

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Introduction & Inspiration

I’ve always been a huge fan of Chicken Tikka Masala, but I used to think it was something I could only enjoy at a restaurant. That is, until I figured out how to make it in my slow cooker. Now it’s one of my favorite weeknight comfort meals.

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This Slow Cooker Chicken Tikka Masala is rich, creamy, and full of bold Indian spices. It’s incredibly satisfying, and the best part is how easy it is to throw together. Just a few minutes of prep, and the slow cooker takes care of the rest.

Whether you’re new to Indian-inspired cooking or already love the cuisine, this dish is a must-try.

Nostalgic Appeal

The first time I had tikka masala was at a cozy Indian restaurant tucked away in a city I used to live in. I remember the warm, complex aroma hitting me before the plate even reached the table. It was love at first bite.

Recreating that same comfort and spice in my own kitchen became a bit of a mission for me. I wanted to simplify it without sacrificing flavor. That’s how this slow cooker version came to life.

Every time I make it, I’m reminded of that moment and how food has the power to transport us to places, people, and experiences.

Homemade Focus

There’s something deeply satisfying about making this dish from scratch. No jars of sauce, no shortcuts—just real ingredients blended together in the perfect slow simmer.

The combination of garlic, ginger, spices, and coconut milk creates a velvety sauce that tastes like it simmered all day on the stove—because, well, it kind of did. But without any of the fuss.

This recipe captures the essence of tikka masala while making it approachable. And because it’s homemade, you can adjust the spice level and ingredients to suit your taste.

Flavor Goal

My goal was to recreate the creamy, flavorful magic of restaurant-style tikka masala, but make it effortless for busy home cooks.

The garam masala brings warmth and complexity. The coconut milk adds a smooth creaminess without being too heavy. The tomato sauce gives it that signature tang and color.

The chicken cooks low and slow, becoming tender enough to melt in your mouth. It absorbs every bit of the sauce, resulting in layers of bold, comforting flavor in every bite.

Garnished with cilantro and served with rice or naan, it’s a satisfying and complete meal that never disappoints.

Ingredient Insights

Chicken thighs are ideal for this recipe. They’re juicier and more flavorful than breasts, and they stay tender even after hours in the slow cooker.

Onion adds depth and sweetness to the base of the sauce. It melts down beautifully during cooking.

Garlic is a must for that aromatic kick. I always use fresh cloves, minced finely for the best flavor.

Fresh ginger brings a bright, slightly spicy note. It balances the richness of the coconut milk and helps wake up the sauce.

Tomato sauce is the body of the dish. It adds acidity and that signature tikka masala color.

Coconut milk makes this version dairy-free and extra creamy. It adds a subtle sweetness that smooths out the spices.

Garam masala is the key spice blend. It usually includes cinnamon, cloves, cardamom, and cumin—it’s what gives the dish its soul.

Cumin and paprika add smokiness and warmth. I use sweet paprika, but smoked paprika would also work.

Salt and pepper bring out all the other flavors. I adjust them at the end after tasting the fully cooked sauce.

Fresh cilantro isn’t just garnish—it adds a bright, herbal finish that lifts the whole dish.

Essential Equipment

You’ll need a slow cooker, ideally 6-quart, to hold the sauce and chicken comfortably.

A knife and cutting board for prepping your onions, garlic, and ginger.

A spatula or spoon for stirring the sauce together before it starts cooking.

You’ll also want measuring spoons to make sure you get the spice balance just right.

And don’t forget your rice cooker or pot if you’re serving this with basmati rice.

List of Ingredients (With Measurements)

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (15 oz) tomato sauce
1 cup coconut milk
2 tbsp garam masala
1 tsp cumin
1 tsp paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked basmati rice or naan, for serving

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Step-by-Step Instructions

Step 1: Combine Ingredients
Add the chicken pieces, chopped onion, minced garlic, and grated ginger to your slow cooker.

Pour in the tomato sauce and coconut milk, then sprinkle in the garam masala, cumin, paprika, salt, and pepper.

Step 2: Stir Well
Use a spoon to gently stir everything together. Make sure the chicken is fully coated in the sauce and spices.

You don’t need to brown anything first—just mix and go.

Step 3: Cook Low and Slow
Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fork-tender and fully cooked through.

During this time, the sauce will thicken and the flavors will develop beautifully.

Step 4: Taste and Adjust
Before serving, give the tikka masala a good stir.

Taste and adjust the seasoning with more salt or a touch of pepper if needed.

Step 5: Serve and Garnish
Spoon the chicken and sauce over hot basmati rice or alongside warm naan bread.

Garnish with fresh cilantro leaves for a pop of color and freshness.

Troubleshooting

Too watery? Remove the lid for the last 30 minutes to let the sauce thicken. You can also stir in a tablespoon of tomato paste.

Too spicy? Add a spoonful of yogurt or a splash of cream to mellow the heat.

Not spicy enough? Stir in chili powder, cayenne, or red pepper flakes to kick it up a notch.

Chicken dry or tough? It may have overcooked. Stick to thighs for juicier results, and avoid leaving it on “keep warm” too long.

Sauce separated? Give it a vigorous stir and let it sit for 5 minutes before serving—it’ll come back together.

Tips and Variations

Use chicken breasts if you prefer leaner meat, but watch the cook time closely.

Add peas or spinach during the last 30 minutes of cooking for extra nutrition and color.

Stir in a dollop of yogurt or cream before serving for added richness.

Make it vegetarian by using chickpeas or paneer instead of chicken.

Double the recipe for a crowd or meal prep. It reheats beautifully.

Serve with raita or cucumber salad to balance the spice.

Serving and Pairing Suggestions

Serve over fluffy basmati or jasmine rice for the perfect base.

Pair with warm naan or roti to scoop up the sauce.

Add a simple cucumber salad or cooling raita on the side.

Sprinkle extra garam masala or chili flakes for those who like more heat.

Pair with a crisp lager or a glass of dry rosé to complement the spice.

Nutritional Information (Approx. Per Serving, Serves 6)

Calories: 390
Protein: 33g
Fat: 21g
Saturated Fat: 11g
Carbohydrates: 13g
Fiber: 3g
Sugar: 5g
Sodium: 510mg
Cholesterol: 115mg

Print
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Slow Cooker Chicken Tikka Masala


  • Author: Jessica

Description

I’ve always been a huge fan of Chicken Tikka Masala, but I used to think it was something I could only enjoy at a restaurant. That is, until I figured out how to make it in my slow cooker. Now it’s one of my favorite weeknight comfort meals


Ingredients

Scale

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (15 oz) tomato sauce
1 cup coconut milk
2 tbsp garam masala
1 tsp cumin
1 tsp paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked basmati rice or naan, for serving


Instructions

Step 1: Combine Ingredients
Add the chicken pieces, chopped onion, minced garlic, and grated ginger to your slow cooker.

Pour in the tomato sauce and coconut milk, then sprinkle in the garam masala, cumin, paprika, salt, and pepper.

Step 2: Stir Well
Use a spoon to gently stir everything together. Make sure the chicken is fully coated in the sauce and spices.

You don’t need to brown anything first—just mix and go.

Step 3: Cook Low and Slow
Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fork-tender and fully cooked through.

During this time, the sauce will thicken and the flavors will develop beautifully.

Step 4: Taste and Adjust
Before serving, give the tikka masala a good stir.

Taste and adjust the seasoning with more salt or a touch of pepper if needed.

Step 5: Serve and Garnish
Spoon the chicken and sauce over hot basmati rice or alongside warm naan bread.

Garnish with fresh cilantro leaves for a pop of color and freshness.

Recipe Summary and Q&A

This Slow Cooker Chicken Tikka Masala is a rich, creamy Indian-inspired dish that’s packed with bold spices and cooked to perfection in your slow cooker. It’s simple, satisfying, and perfect for busy nights or a cozy weekend dinner.

Can I use a store-bought tikka masala sauce?
You can, but the homemade version tastes fresher and lets you control the ingredients.

Does this freeze well?
Yes! Cool completely, then freeze in portions for up to 3 months.

Can I make it spicier?
Absolutely—just add cayenne pepper or chopped green chilies.

Can I prep it the night before?
Yes. Add all the ingredients to the slow cooker insert, cover, and refrigerate overnight. In the morning, place it in the slow cooker base and start cooking.

What if I don’t have coconut milk?
Use heavy cream or plain yogurt for a richer, dairy-based version.

This dish has become a weeknight staple in my house. It’s cozy, flavorful, and easy enough to make again and again.

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