If you’ve ever dreamed of creating the cozy, rich flavors of a classic Indian favorite right in your own home with minimal fuss, then this Slow Cooker Chicken Tikka Masala Recipe is bound to become your new go-to. Imagine tender, juicy chicken simmered to perfection in a fragrant, creamy tomato sauce infused with garam masala and warming spices, all slowly melding together over hours. This dish brings restaurant-quality comfort straight to your kitchen with the ease of a slow cooker, delivering layers of flavor that will have everyone asking for seconds and your secret recipe.
Ingredients You’ll Need
These ingredients are simple, wholesome, and every single one plays an important role in building that signature Chicken Tikka Masala taste. From the aromatic spices to the creamy coconut milk, each element contributes to the texture, depth, and vibrant color that makes this dish irresistibly delicious.
- Olive oil: Helps soften the onions and spices, enhancing the dish’s flavor base.
- Chopped white or yellow onion: Adds sweetness and a savory foundation when sautéed.
- Fresh ginger root (or ginger paste): Brings a fresh, zesty warmth and aromatic depth.
- Minced garlic: Provides essential pungency that pairs beautifully with the spices.
- Fire-roasted diced tomatoes (undrained): Adds a smoky, tangy note and vibrant red color.
- Tomato sauce: Creates the luscious, rich base for the curry sauce.
- Garam masala: This blend of spices is the heart of Chicken Tikka Masala, infusing intense warmth.
- Curry powder: Layers additional warmth and complexity.
- Cumin: Adds an earthy, slightly nutty nuance.
- Paprika: Contributes both color and subtle sweetness.
- Salt: Essential to balance and enhance all flavors.
- Red pepper flakes: Provides a gentle kick that you can adjust to your spice liking.
- Boneless skinless chicken breasts or thighs: The star protein, tender and juicy when slow-cooked.
- Unsweetened coconut milk: Brings creaminess and a hint of tropical sweetness to smooth out the spices.
- Cornstarch: Thickens the sauce beautifully for that silky, restaurant-quality texture.
- Cooked basmati or Jasmine rice: Perfect to soak up every last drop of the sauce.
- Chopped fresh cilantro: Provides a fresh, herbal brightness as a garnish.
- Plain Greek yogurt: Adds cooling creaminess when served on top.
How to Make Slow Cooker Chicken Tikka Masala Recipe
Step 1: Sauté Aromatics and Build the Sauce
Start by heating olive oil in a large skillet over medium-high heat. Toss in the chopped onion, freshly grated ginger, and minced garlic, cooking until they soften and release their fragrant aromas. This quick sauté draws out sweetness and melds the flavors, creating the perfect base. Next, stir in fire-roasted diced tomatoes along with tomato sauce, blending in the garam masala, curry powder, cumin, paprika, salt, and red pepper flakes. Let this mixture come to a boil before reducing to a low simmer, allowing the spices to bloom while you prep the chicken.
Step 2: Combine Chicken and Sauce in Slow Cooker
Cut your chicken into bite-sized pieces for even cooking and maximum tenderness. Place the chunks into your slow cooker, then pour the simmered tomato and spice mixture over the top. Cover and cook on low for five to six hours until the chicken is thoroughly cooked and beautifully tender. This slow cooking process lets every piece soak up the aromatic sauce fully.
Step 3: Add Coconut Milk and Thicken the Sauce
Once your chicken is perfectly cooked, it’s time to enrich the sauce. Shake the can of coconut milk well before measuring out a quarter cup, and stir in the cornstarch until dissolved to create a smooth slurry. Pour in the remaining coconut milk into the slow cooker, stirring gently to combine it with the chicken and sauce. Add the cornstarch slurry, then cook uncovered for an additional 5 to 10 minutes until the sauce thickens into a luscious, creamy finish that hugs each tender bite of chicken.
Step 4: Garnish and Serve
Finally, sprinkle chopped fresh cilantro over the top of your Chicken Tikka Masala. Serve it piping hot over bowls of fluffy basmati or Jasmine rice, and add a dollop of plain Greek yogurt if you like that cool contrast. The colors, aromas, and textures come together to create a dish that’s truly irresistible.
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Garnishes
Fresh cilantro is a must to add a vibrant pop of color and fresh herbal flavor that cuts through the creamy sauce. A spoonful of plain Greek yogurt adds a cooling creaminess that balances the spices beautifully, offering a little tang and silkiness in every bite. You might also consider a squeeze of fresh lemon juice or a sprinkle of toasted cumin seeds for an extra flavor twist.
Side Dishes
Serve this Chicken Tikka Masala with fluffy basmati or Jasmine rice to soak up the sauce perfectly. Naan bread makes an outstanding side as well, ideal for scooping up every last bit. For a complete meal, lightly sautéed or roasted vegetables like green beans, spinach, or cauliflower provide a nutritious, colorful contrast that complements the curry’s richness.
Creative Ways to Present
Turn your meal into a casual dinner party showstopper by serving the curry in individual bowls garnished with a sprig of cilantro and a dollop of Greek yogurt. For a family-style feast, present the slow cooker right at the table so everyone can help themselves, paired with colorful side dishes. You might also try stuffing the flavorful chicken into warm pita pockets with a drizzle of yogurt and shredded lettuce for a fun, hand-held version.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Tikka Masala Recipe stores wonderfully in the fridge for up to four days. Keep it in an airtight container to preserve the flavors and moisture. The spices actually deepen overnight, making leftovers an even more delicious treat.
Freezing
This dish freezes beautifully, making it perfect for meal prep or busy weeknights. Portion the curry into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion. Freeze for up to three months. When ready to enjoy, thaw in the fridge overnight for best results.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until warmed through. If the sauce has thickened too much after refrigeration, add a splash of water or coconut milk to bring back that silky texture. You can also reheat in the microwave, covered, stirring halfway to ensure even heating.
FAQs
Can I use chicken thighs instead of breasts in this Slow Cooker Chicken Tikka Masala Recipe?
Absolutely! Chicken thighs are wonderfully juicy and can add extra richness to the dish. Whether you choose breasts, thighs, or a combination, the slow cooker will make the chicken tender and flavorful either way.
Is it possible to make this recipe spicier or milder?
Yes, you can easily adjust the heat by changing the amount of red pepper flakes. For a milder dish, reduce or omit the red pepper flakes. For more kick, add a bit extra or include fresh chopped chili peppers.
Can I substitute coconut milk with heavy cream?
Definitely. Heavy cream will produce a richer, creamier sauce but won’t have the slight sweetness that coconut milk offers. If using cream, add it towards the end of cooking to avoid curdling.
Do I have to pre-cook the onions, ginger, and garlic?
While you can skip sautéing the aromatics, pre-cooking them develops deeper flavor and softens their texture, resulting in a more balanced, rich sauce. It’s a small extra step well worth the effort.
What are some good side dishes to serve with Chicken Tikka Masala?
Classic choices include basmati or Jasmine rice and naan bread. Roasted vegetables, cucumber raita, or a fresh green salad with lemon vinaigrette also pair beautifully to round out the meal.
Final Thoughts
This Slow Cooker Chicken Tikka Masala Recipe truly brings the magic of Indian comfort food into your kitchen with effortless slow cooking and pantry-friendly ingredients. It’s a perfect blend of bold spices and creamy richness, delivering a heartwarming meal that’s great for busy days or special dinners alike. I can’t wait for you to try it and enjoy how this flavorful dish fills your home with warmth and joy!
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
This Slow Cooker Chicken Tikka Masala recipe offers a comforting and flavorful Indian-inspired dish with tender chicken simmered in a rich, spiced tomato and coconut milk sauce. Perfect for a hands-off meal, the slow cooker melds aromatic spices like garam masala and curry powder with creamy coconut milk for an easy and delicious dinner served over aromatic basmati or jasmine rice.
Ingredients
Base 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
Spices
- 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 Dairy
- 2 ¾ to 3 pounds boneless skinless chicken breasts or chicken thighs (or a combination)
- 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
- Sauté Aromatics: Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, grated ginger, and minced garlic, cooking while stirring occasionally until softened and fragrant. Stir in the fire-roasted diced tomatoes with their juice and tomato sauce. Mix in garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to taste. Bring this mixture to a boil, then reduce the heat to low and simmer gently while you prepare the chicken.
- Prepare and Slow Cook Chicken: Cut the chicken breasts or thighs into bite-sized chunks. Place the chicken pieces in the 6-quart slow cooker. Pour the simmered tomato and spice mixture over the chicken. Cover the slow cooker and cook on low heat for 5 to 6 hours, or until the chicken is very tender and fully cooked.
- Add Coconut Milk and Thicken: Once the initial cooking is done, shake the can of coconut milk well. Measure out ¼ cup of coconut milk into a small bowl or measuring cup. Stir the cornstarch into this ¼ cup of coconut milk thoroughly to create a smooth slurry. Pour the remaining coconut milk from the can into the slow cooker, stirring it into the chicken and sauce. Then add the cornstarch slurry, stirring to combine well. Continue cooking the mixture uncovered for another 5 to 10 minutes until the sauce thickens and is heated through.
- Garnish and Serve: Spoon the chicken tikka masala over cooked basmati or jasmine rice. Garnish with freshly chopped cilantro and add a dollop of plain Greek yogurt on top if desired. Serve hot and enjoy your flavorful slow-cooked meal.
Notes
- Adjust the red pepper flakes to taste depending on your preferred heat level.
- Chicken thighs can be used instead of breasts for a juicier result.
- For a gluten-free meal, ensure the tomato sauce and spices are gluten-free certified.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be doubled or halved based on your slow cooker capacity and servings needed.
