If you have ever wanted to dive into the rich, creamy, and perfectly spiced world of Indian cuisine without spending hours in the kitchen, this Slow Cooker Chicken Tikka Masala Recipe is your new best friend. It’s a harmonious blend of tender chicken simmered in an irresistible tomato and spice sauce, all cooked gently in your slow cooker for maximum flavor and minimal effort. Whether you’re serving a family dinner or impressing guests, this dish delivers that authentic tikka masala experience in a way that feels effortless and so rewarding.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating an unforgettable Slow Cooker Chicken Tikka Masala Recipe. Each item plays a crucial role, whether it’s adding depth, creaminess, or that signature warm kick of spices that makes this dish so comforting and vibrant.
- Olive oil: Used to sauté the aromatics and build a flavorful base for the sauce.
- Chopped white or yellow onion: Adds sweetness and texture when softened gently.
- Fresh ginger root (peeled and grated): Brings a fresh, slightly peppery zing that brightens the dish.
- Minced garlic: Adds a wonderful savory depth and rounds out the spice palette.
- Fire-roasted diced tomatoes (undrained): Provide a smoky richness and hearty tomato body.
- Tomato sauce: Enhances the saucy consistency and richness in every bite.
- Garam masala: A fragrant blend of spices that infuses the dish with warmth and complexity.
- Curry powder: Gives that classic Indian curry flavor and beautiful color.
- Cumin: Offers a slightly nutty, earthy undertone critical for authentic taste.
- Paprika: Adds a mild smoky sweetness and vibrant red hue.
- Salt: Balances and enhances all the flavors perfectly.
- Red pepper flakes: Provide just the right amount of heat, adjustable to your liking.
- Boneless skinless chicken breasts or thighs: Tender protein that soaks up all the delicious sauce.
- Unsweetened coconut milk: Adds luscious creaminess without overpowering the spices.
- Cornstarch: Helps thicken the sauce to the perfect consistency.
- Cooked basmati or jasmine rice: The ideal fluffy accompaniment for soaking up the sauce.
- Chopped fresh cilantro: Brightens each serving with a fresh herbal note.
- Plain Greek yogurt: A cool, creamy garnish to balance the spices beautifully.
How to Make Slow Cooker Chicken Tikka Masala Recipe
Step 1: Sauté the Aromatics and Prepare the Sauce Base
Start by heating olive oil in a large nonstick skillet over medium-high heat. Toss in the chopped onions, fresh grated ginger, and minced garlic, and let them soften for a few minutes while stirring occasionally. This step is key for building depth and mellowing the sharpness of the raw aromatics. Next, stir in the fire-roasted diced tomatoes and tomato sauce, followed by garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to taste. Bring this mixture to a boil, then reduce the heat and let it simmer gently as you get ready for the chicken.
Step 2: Prepare and Add the Chicken to the Slow Cooker
Cut your chicken breasts or thighs into bite-sized chunks, making sure they are uniform so they cook evenly. Place them in your slow cooker, then pour the simmered tomato and spice sauce over the top. Give everything a gentle stir to combine. Set your slow cooker to LOW and cook for 5 to 6 hours. This slow simmer allows the chicken to become incredibly tender and absorb every ounce of that glorious spiced sauce.
Step 3: Add Coconut Milk and Thicken the Sauce
Once the chicken is tender and the savory aroma fills your kitchen, it’s time to add creaminess. Shake the can of coconut milk well, then pour out ¼ cup into a small bowl. Stir in the cornstarch until completely dissolved—that’s your thickening agent. Then, pour the remaining coconut milk into the slow cooker, stirring it into the sauce and chicken. Add the cornstarch slurry and mix well. Cook uncovered for another 5 to 10 minutes, allowing the sauce to thicken and meld beautifully.
Step 4: Final Touches
Give the tikka masala a final gentle stir and taste to adjust seasoning if needed. The sauce should be creamy, slightly spicy, and full of vibrant flavor, perfectly coating the tender chicken pieces and ready to be served hot.
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Garnishes
Fresh chopped cilantro sprinkled on top adds a burst of color and brightness that complements the rich sauce perfectly. A dollop of plain Greek yogurt on each plate brings a cooling creaminess that balances the spices and enhances every mouthful. These simple touches make the dish look inviting and taste even better.
Side Dishes
Traditional basmati or jasmine rice is the perfect partner, soaking up the sauce and providing a fluffy texture that contrasts beautifully with the tender chicken. For an added touch, serve with warm naan or flatbread to scoop up the sauce and enjoy every bit of the flavorful experience.
Creative Ways to Present
For a fun twist, try serving this dish in mini cast iron skillets for individual portions or drizzle a swirl of yogurt and sprinkle extra garam masala over the top before serving. A side of lightly pickled vegetables can also add a refreshing crunch, making your meal feel like a restaurant-worthy feast.
Make Ahead and Storage
Storing Leftovers
Leftover slow cooker chicken tikka masala is just as delicious the next day. Transfer the cooled dish into an airtight container and store it in the refrigerator for up to 4 days. The flavors actually deepen after a day, making your leftovers even more tempting.
Freezing
For longer storage, this recipe freezes beautifully. Place cooled portions in freezer-safe containers or heavy-duty freezer bags. The dish will keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers on the stove over medium-low heat, stirring occasionally to prevent sticking and restore the silky sauce texture. Add a splash of water or coconut milk if the sauce has thickened too much. Microwaving works as well, just cover and heat in short bursts, stirring between each, to keep the chicken tender and sauce smooth.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are actually a great choice for this Slow Cooker Chicken Tikka Masala Recipe because they stay moist and tender during the long cooking time. They also bring a richer flavor, though chicken breasts will still yield excellent results.
How spicy is this recipe?
The heat level is flexible. The red pepper flakes add a gentle kick that can easily be adjusted to your taste. For a milder dish, reduce or omit the flakes; if you love spice, feel free to add a little more or serve with a spicy chutney on the side.
Can I make this recipe without coconut milk?
If you prefer, you can substitute coconut milk with heavy cream or plain yogurt stirred in at the end. Coconut milk brings a subtle sweetness and smooth texture, but these alternatives work well too, just slightly changing the flavor profile.
Can I double this recipe for a crowd?
Yes! This Slow Cooker Chicken Tikka Masala Recipe scales up nicely. Just make sure your slow cooker is large enough to accommodate the increased volume, or split the recipe between two slow cookers. Cooking times should remain roughly the same.
What can I use instead of garam masala if I don’t have it?
Garam masala is a blend of warming spices, but if you don’t have any on hand, you can create a quick mix with ground cumin, coriander, cinnamon, cloves, and cardamom. Alternatively, curry powder alone will provide good flavor, though the complexity will be slightly different.
Final Thoughts
This Slow Cooker Chicken Tikka Masala Recipe is truly a game-changer when it comes to homemade Indian food. The effortless slow cooking process combined with rich spices and creamy coconut milk creates a meal that feels indulgent but is surprisingly simple to pull off. Whether you’re new to Indian cooking or a seasoned fan, this dish is sure to become a beloved staple in your kitchen. So go ahead, try it out, and enjoy that wonderful feeling of sharing something deliciously comforting with the people you care about.
Print
Slow Cooker Chicken Tikka Masala Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
A flavorful and creamy Slow Cooker Chicken Tikka Masala recipe that combines tender chicken simmered in a spiced tomato and coconut milk sauce. This easy, hands-off dish is perfect for a comforting weeknight meal, served over basmati or jasmine rice and topped with fresh cilantro and Greek yogurt.
Ingredients
Sauce Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white or yellow onion
- 2 teaspoons peeled and grated fresh ginger root (or ginger paste)
- 2 teaspoons minced garlic
- 14.5 ounce can fire-roasted diced tomatoes (undrained)
- 15 ounce can tomato sauce
- 4 teaspoons garam masala
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ to 1 teaspoon red pepper flakes (to taste)
Chicken and Thickening
- 2 ¾ to 3 pounds boneless skinless chicken breasts (or chicken thighs or a combination of both)
- 13.5 ounce can unsweetened coconut milk (divided)
- 2 tablespoons cornstarch
To Serve
- Cooked basmati or jasmine rice
- Chopped fresh cilantro (for garnish)
- Plain Greek yogurt (for garnish)
Instructions
- Prepare Sauce: Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, grated ginger, and minced garlic. Cook, stirring occasionally, for several minutes until the onion is softened. Stir in fire-roasted diced tomatoes with their juice and tomato sauce. Add garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to taste. Bring the mixture to a boil, then reduce heat to low and let simmer while prepping the chicken.
- Cook Chicken in Slow Cooker: Cut chicken breasts or thighs into bite-sized chunks and place them in a 6-quart slow cooker. Pour the prepared tomato and spice mixture over the chicken. Cover and cook on low heat for 5 to 6 hours, or until the chicken is very tender and cooked through.
- Finish Sauce: After the initial cooking, shake the can of coconut milk well. Measure out ¼ cup of the coconut milk and stir in 2 tablespoons cornstarch until dissolved to make a slurry. Add the remaining coconut milk from the can into the slow cooker, stirring to combine with the chicken and sauce. Then add the coconut milk-cornstarch slurry, stirring well to incorporate. Continue to cook uncovered for 5 to 10 minutes, or until the sauce thickens and is heated through.
- Serve and Garnish: Spoon the chicken tikka masala over cooked basmati or jasmine rice. Garnish with chopped fresh cilantro and add a dollop of plain Greek yogurt if desired. Serve hot.
Notes
- You can adjust the amount of red pepper flakes to control the spice level.
- Chicken thighs will yield a juicier, more flavorful dish but chicken breasts can be used for a leaner option.
- Stirring the coconut milk-cornstarch slurry properly ensures a smooth, creamy sauce without lumps.
- This recipe can be doubled if using a larger slow cooker but adjust cooking times accordingly.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
