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A pot of chicken pieces cooked in a thick, orange-red curry sauce, garnished with fresh cilantro leaves.

Slow Cooker Chicken Tikka Masala

Chef Jenn
This Slow Cooker Chicken Tikka Masala is one of my go-tos when I want deep, comforting flavor with almost no hands-on time. Made with juicy chicken thighs and a homemade garam masala spice blend, it's a low-effort, high-reward dinner that’s perfect for busy nights or lazy Sundays.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 6 servings
Calories 538 kcal

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.

Nutrition

Serving: 1.5chicken thighs with sauceCalories: 538kcalCarbohydrates: 9gProtein: 33gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 207mgSodium: 734mgPotassium: 721mgFiber: 2gSugar: 4gVitamin A: 880IUVitamin C: 8mgCalcium: 61mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword creamy chicken tikka, crockpot chicken tikka masala, Indian chicken curry, Slow Cooker Chicken Tikka Masala, slow cooker tikka masala
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