Slow Cooker Chicken Tikka Masala
Some nights, I just don’t have the energy to hover over the stove, but that doesn’t mean I’m settling for bland food. Enter my Slow Cooker Chicken Tikka Masala—tender chicken thighs in a creamy, deeply spiced tomato sauce that tastes like you spent hours in the kitchen. It’s bold, flavorful, and is the perfect set-it-and-forget-it slow cooker recipe.
This is the dish I turn to when I want bold, satisfying flavor with minimal fuss. If you’ve ever thought Indian-inspired meals were too complicated for a weeknight—this one’s for you.
There’s something comforting about knowing dinner is simmering away while you tackle your day. And the best part? When that aroma starts creeping out of the kitchen, you’ll feel like you’re walking into your favorite curry house—only you’re still in your slippers. Get some rice on to cook, then dinner is ready!
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Ingredients
For the spice blend (homemade garam masala):
- Spices: Ground coriander, turmeric, ground cumin, smoked paprika, ground cardamom, ginger, cinnamon, allspice, cayenne pepper, salt and pepper
For the chicken:
- Chicken thighs – Boneless, skinless. You can use breasts but they’ll take a bit longer to cook.
- Vegetable oil
- Onion – I cook with yellow aka brown onions, but any onion will work in this recipe.
- Garlic – 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 – 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
- Heavy whipping cream
For serving:
- Naan
- Plain yogurt
- Lime wedges
- Chopped cilantro
How To Make Slow Cooker Chicken Tikka Masala
- Whisk all the spices in a bowl to create your garam masala blend.
- Toss the chicken thighs with the spice blend until fully coated. Use your hands—get in there!
- Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken in two batches, 3–4 minutes per side. You’re not cooking it through—just getting that nice golden color. Transfer the browned chicken to your slow cooker.
- Add the sliced onion to the same skillet and cook for 4–5 minutes until softened and slightly golden.
- Stir in the garlic and fresh ginger. Cook for 1 more minute, just until fragrant.
- Deglaze the skillet with ¼ cup water, scraping up all the flavorful bits stuck to the pan. Let it reduce by half, then pour the mixture into the slow cooker.
- Add the tomato sauce and a pinch of salt and pepper to the slow cooker. Give everything a gentle stir, cover, and cook on low for 3–4 hours until the chicken is tender and fully cooked through.
- Stir in the heavy cream and cook for another 20 minutes to warm through and let the sauce thicken slightly.
- Serve hot with naan, a dollop of yogurt, fresh cilantro, and a squeeze of lime.
Step-By-Step Process
Chef Jenn’s Tips
- Use boneless, skinless chicken thighs—they stay juicy and flavorful in the slow cooker. You can use breasts but they’ll take longer to cook.
- Don’t skip browning the chicken. It adds a ton of flavor you just can’t get otherwise.
- If your slow cooker runs hot, check the chicken at 3 hours—it should be fork-tender but not falling apart.
- Want more heat? Add a chopped fresh chili or a pinch of cayenne.
- Sometimes I save a tablespoon of the spice blend and mix that with yogurt for a fresh and tangy sauce for dunking chunks of naan or chicken. Just don’t use any of the spice blend if it’s come in contact with the raw chicken.
Make It A Meal
This Slow Cooker Chicken Tikka Masala is begging to be scooped up with warm, buttery naan. Add a simple side of basmati rice or turmeric rice to soak up all that luscious sauce. For a refreshing contrast, serve with cucumber raita or a crisp chopped salad with lemon juice. And if you’re feeling extra? A mango lassi makes a sweet and creamy dessert-drink to round it all out.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days—it reheats beautifully and might taste even better the next day. To freeze, let the chicken tikka masala cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently 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
- Whisk all the spices in a bowl to create your garam masala blend.
- Toss the chicken thighs with the spice blend until fully coated. Use your hands—get in there!
- Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken in two batches, 3–4 minutes per side. You’re not cooking it through—just getting that nice golden color. Transfer the browned chicken to your slow cooker.
- Add the sliced onion to the same skillet and cook for 4–5 minutes until softened and slightly golden.
- Stir in the garlic and fresh ginger. Cook for 1 more minute, just until fragrant.
- Deglaze the skillet with ¼ cup water, scraping up all the flavorful bits stuck to the pan. Let it reduce by half, then pour the mixture into the slow cooker.
- Add the tomato sauce and a pinch of salt and pepper to the slow cooker. Give everything a gentle stir, cover, and cook on low for 3–4 hours until the chicken is tender and fully cooked through.
- Stir in the heavy cream and cook for another 20 minutes to warm through and let the sauce thicken slightly.
- Serve hot with naan, a dollop of yogurt, fresh cilantro, and a squeeze of lime.
Notes
Chef Jenn’s Tips
- Use boneless, skinless chicken thighs—they stay juicy and flavorful in the slow cooker. You can use breasts but they’ll take longer to cook.
- Don’t skip browning the chicken. It adds a ton of flavor you just can’t get otherwise.
- If your slow cooker runs hot, check the chicken at 3 hours—it should be fork-tender but not falling apart.
- Want more heat? Add a chopped fresh chili or a pinch of cayenne.
- Sometimes I save a tablespoon of the spice blend and mix that with yogurt for a fresh and tangy sauce for dunking chunks of naan or chicken. Just don’t use any of the spice blend if it’s come in contact with the raw chicken.
