If you have ever craved a hearty, richly spiced meal that effortlessly fills your home with the aroma of warm spices, then you are in for a treat with this Slow Cooker Chicken Tikka Masala Recipe. This dish is the perfect blend of tender chicken simmered in a creamy, aromatic tomato sauce that is bursting with flavor. The slow cooker does all the heavy lifting to produce melt-in-your-mouth chicken and a silky sauce that’s just begging to be savored. Whether you’re new to Indian-inspired cooking or a seasoned fan, this recipe transforms everyday ingredients into a comforting, crowd-pleasing dinner that you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, accessible ingredients is the key to nailing this Slow Cooker Chicken Tikka Masala Recipe. Each one plays an essential role in creating that signature depth of flavor, lush texture, and vibrant color that make this dish truly special.
- 1 ½ pounds chicken breasts or thighs: Choose boneless, skinless cuts and cut into 1-inch cubes for tender bites that soak up sauce perfectly.
- 1 small sweet onion: Finely diced to melt into the sauce, adding subtle sweetness and body.
- 16 oz. can tomato sauce: Forms the tangy base of the sauce, creating that rich red hue.
- 1 tablespoon tomato paste: Concentrates the tomato flavor, adding depth and thickness.
- 2 tablespoons oil (olive or avocado): Helps blend the spices and sauté aromatics for a smooth sauce.
- 3 cloves garlic: Finely minced to provide that classic pungent kick that warms the dish.
- 1 tablespoon ginger paste or grated fresh ginger: Adds a zesty brightness with a touch of heat.
- 1 ½ tablespoons garam masala: A blend of spices like cinnamon, cloves, and cardamom that give the curry its signature fragrance.
- 1 teaspoon ground cumin: Earthy and nutty, it anchors the spice profile beautifully.
- 2 teaspoons ground coriander: Brings a citrusy undertone to balance richness.
- 1 teaspoon paprika: Adds mild smoky flavor and vibrant color.
- 1 teaspoon turmeric: For warmth and that inviting golden tint.
- 1 to 1 ½ teaspoons salt: To enhance all flavors—adjust to your taste preference.
- Pinch of cinnamon: Provides subtle sweetness and complexity no one will expect.
- 1 cup heavy cream or full-fat coconut milk: Brings luscious creaminess that transforms the sauce into a velvety finish.
How to Make Slow Cooker Chicken Tikka Masala Recipe
Step 1: Make the Tikka Masala Sauce
Begin by whisking together the tomato sauce, tomato paste, oil, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, salt, and cinnamon in a medium bowl until everything is well combined. This vibrant spice blend creates the essential flavor foundation for the dish and ensures each bite is packed with authenticity and warmth.
Step 2: Add Ingredients to the Slow Cooker
Place the cubed chicken and diced sweet onion into your 6-quart slow cooker. Pour the freshly mixed tikka masala sauce over the chicken, making sure to gently lift and move the chicken pieces so the sauce coats all around and settles evenly at the bottom. This helps the chicken absorb those rich spices as it cooks.
Step 3: Slow Cook to Perfection
Set your slow cooker to high for 4 hours or low for 6 hours and let it work its magic. The slow heat tenderizes the chicken beautifully, and the flavors meld together, creating a tender, juicy chicken swimming in a deeply flavored sauce that’s becoming more irresistible by the minute.
Step 4: Shred Chicken and Puree Sauce
Once the cooking time is up, remove the chicken pieces carefully and add the heavy cream or coconut milk to the sauce in the slow cooker. Now, use an immersion blender to puree the sauce until it becomes luxuriously smooth and silky in texture. This step is optional, but it truly elevates the sauce to a restaurant-quality finish. If you don’t have an immersion blender, transferring the sauce to a regular blender or food processor works just as well.
Step 5: Recombine and Heat Through
Return the chicken to the smooth sauce and stir gently. Let it heat through for a few more minutes on low so every bite is perfectly warm and infused with that creamy, spicy sauce.
Step 6: Serve and Enjoy!
Your Slow Cooker Chicken Tikka Masala Recipe is now ready to be served. Plate it over steamed basmati rice or cauliflower rice for a satisfying, comforting meal that’s packed with flavor and love.
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Garnishes
Fresh garnishes can really jazz up your dish and add those final touches that make it look as good as it tastes. Consider sprinkling chopped fresh cilantro or a few slivers of green chili for a pop of color and brightness. A drizzle of additional cream or coconut milk can also add an inviting swirl on top.
Side Dishes
This rich, creamy chicken tikka masala pairs wonderfully with the fragrant fluffiness of basmati rice, perfect for soaking up every flavorful drop of sauce. For a low-carb alternative, try serving it with cauliflower rice or even warm naan bread to scoop up the curry. Roasted vegetables or a simple cucumber raita can balance the spices beautifully.
Creative Ways to Present
For a fun spin, serve this recipe over a bed of spiced quinoa or stuffed into pita pockets for a casual twist. You could also create a layered bowl with grains, roasted veggies, and a dollop of yogurt for a nourishing one-bowl meal. Presentation is all about creativity and sharing the love on your plate.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Slow Cooker Chicken Tikka Masala Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more over time, making your next meal just as delicious, if not better, than the first.
Freezing
This dish freezes exceptionally well. Portion the chicken and sauce into freezer-safe containers, leaving some room for expansion. It will keep beautifully for up to 3 months. Just remember to thaw it in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop or in the microwave to preserve the creamy texture and prevent the sauce from curdling. Adding a splash of cream or coconut milk if it looks a bit thick will help return it to the perfect consistency.
FAQs
Can I use chicken thighs instead of breasts in this Slow Cooker Chicken Tikka Masala Recipe?
Absolutely! Chicken thighs are even more flavorful and remain extra juicy when slow-cooked. Either works well, so feel free to use whichever cut you prefer.
What if I don’t have heavy cream? Can I substitute something else?
Yes, full-fat coconut milk is a great dairy-free substitute that adds a subtle coconut flavor and keeps the sauce creamy and smooth.
Is it necessary to puree the sauce?
Pureeing the sauce creates a luxurious, smooth texture that’s truly restaurant quality, but if you prefer chunkier sauce with bits of onion and tomato, you can skip this step without losing much flavor.
Can I make this recipe spicier?
Definitely! Add chopped green chilies or a pinch of cayenne pepper when mixing the sauce to suit your heat preference.
What should I serve with this dish?
Traditional basmati rice is a fantastic pairing, but naan bread, roasted vegetables, or a fresh cucumber raita are also wonderful accompaniments that balance the rich flavors.
Final Thoughts
This Slow Cooker Chicken Tikka Masala Recipe has quickly become one of those dishes you’ll want to make on repeat, whether for a cozy family dinner or to impress guests with minimal effort. With its fragrant spices, creamy sauce, and tender chicken, it’s a delicious way to bring warmth and comfort to your table. So grab your slow cooker and get ready to savor a classic with a homemade twist that you’ll definitely fall in love with.
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
Description
A rich and flavorful Slow Cooker Chicken Tikka Masala made with tender chicken cubes simmered in a spiced tomato-based sauce, finished with creamy coconut milk or heavy cream. This easy slow cooker recipe infuses classic Indian spices for a comforting and aromatic dish perfect to serve over basmati 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. cumin, ground
- 2 tsp. coriander, ground
- 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, combine tomato sauce, tomato paste, oil, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, salt, and cinnamon. Whisk thoroughly until all ingredients are evenly mixed, creating a flavorful tikka masala sauce base.
- 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 and onions, making sure to lift and stir the chicken pieces to coat the bottom of the slow cooker evenly with the sauce.
- Cook the Chicken Tikka Masala: Set the slow cooker to cook on high heat for 4 hours, or on low heat for 6 hours, allowing the chicken to become tender and the spices to infuse thoroughly into the sauce.
- Shred Chicken and Puree Sauce: Once cooking is complete, carefully remove the chicken pieces from the slow cooker. Add the heavy cream or coconut milk to the sauce remaining in the slow cooker. Use an immersion blender to puree the sauce until smooth, or transfer to a high-speed blender or food processor to blend. This step helps create a creamy and velvety sauce but is optional.
- Serve the Chicken Tikka Masala: Return the shredded or whole chicken pieces back to the slow cooker to warm through in the creamy sauce. Serve the chicken tikka masala hot over cooked basmati rice or cauliflower rice for a delicious, aromatic meal. Enjoy!
Notes
- Use chicken thighs if you prefer juicier, more flavorful meat.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk.
- If you do not have an immersion blender, carefully transfer the sauce to a blender in batches to puree.
- Adjust salt to taste depending on your dietary needs.
- Serve with naan or flatbread for a more traditional Indian meal experience.
