Slow Cooker Chicken Tikka Masala Recipe

If you love bold flavors but crave an easy dinner that practically makes itself, then this Slow Cooker Chicken Tikka Masala Recipe is about to become your new favorite go-to. Trust me, it’s everything you want in a comforting Indian-inspired meal — rich, creamy, and packed with spices — yet you don’t have to hover over the stove. Plus, I’m sharing tips that helped me nail it from the very first attempt, so you’ll feel like a pro the moment you serve it up!

this Recipe

Ingredients You’ll Need

To get that silky, flavorful Slow Cooker Chicken Tikka Masala, it’s all about the combination of spices and fresh aromatics. You’ll also want to pick whole-fat plain yogurt that’s not Greek-style, as it mixes better and keeps the sauce creamy without curdling.

• Boneless, skinless chicken thighs: They stay juicy and tender after slow cooking, unlike breast meat which can dry out.
• Kosher salt and black pepper: Simple seasonings that bring out the flavors of the chicken.
• Vegetable oil: For browning the chicken and sautéing the aromatics, neutral flavor works best here.
• Yellow onion: Minced finely to melt into the sauce for sweetness and depth.
• Serrano pepper: Adds a nice, subtle kick; just be sure to seed it unless you want it spicier!
• Tomato paste: Concentrated tomato flavor that rounds out the sauce base.
• Garam masala: The star spice blend that gives tikka masala its signature warm and complex flavor.
• Smoked paprika, ground turmeric, and ground cumin: They build layers of smokiness, earthiness, and color.
• Granulated sugar: Balances the acidity from the tomato sauce and heat from spices.
• Fresh ginger and garlic: Fresh over powdered anytime for the brightest and most vibrant flavors.
• Tomato sauce: The liquid foundation of the curry’s rich sauce.
• Whole-fat plain yogurt (not Greek): Adds creaminess and slight tang while keeping the sauce luscious.
• Fresh cilantro: Stirred in at the end for freshness and color.

Variations

I love how versatile this Slow Cooker Chicken Tikka Masala Recipe is — you can easily tweak things depending on what you have on hand or to suit dietary preferences. Don’t be shy about making it your own!

• Use chicken breasts instead of thighs: I’ve done this when thighs weren’t available; just keep an eye on cooking time to avoid dryness.
• Dairy-free version: Swap yogurt for coconut milk or cashew cream for a silky, dairy-free sauce.
• Extra heat: Add chopped green chiles or increase the serrano peppers if you like it spicy — my husband can’t get enough that way!
• Vegetarian/vegan: Substitute chicken with firm tofu or paneer, and use coconut yogurt in place of dairy yogurt for a delicious plant-based option.

How to Make Slow Cooker Chicken Tikka Masala Recipe

Step 1: Brown the Chicken to Lock in Juices

Heat your vegetable oil in a large skillet over medium-high heat, then season the chicken thighs with salt and pepper. Sear them for 2 to 3 minutes on each side until they’re beautifully browned — this step adds so much flavor you don’t want to skip it. Once browned, transfer the chicken to a cutting board and slice into one-inch pieces. I know slow cookers do a great job cooking meat, but this searing step makes a huge difference in taste and texture!

Step 2: Build the Flavor Base With Aromatics and Spices

In the same skillet, toss in the minced onion, seeded and minced serrano, tomato paste, garam masala, smoked paprika, turmeric, cumin, and a touch of sugar. Cook everything together for about 3 to 4 minutes until the onion softens and starts to brown slightly. Then stir in the garlic and ginger, cooking for another 30 seconds to release their aromas. Don’t forget to add about 1/4 cup of water or chicken broth to scrape up all those delicious browned bits — that’s flavor gold.

Step 3: Combine Ingredients in the Slow Cooker and Cook Low and Slow

Transfer everything from the skillet into the slow cooker, then add your sliced chicken pieces and the can of tomato sauce. Give it a good stir, cover, and cook on LOW for 3 hours. By the time you come back, the house will smell incredible, and the chicken will be tender and infused with spice.

Step 4: Temper the Yogurt for Creamy Goodness

Once the slow cooker has done its magic, scoop out about half a cup of sauce and slowly whisk it into the whole-fat plain yogurt. This little trick, which I discovered after my first curdled batch, helps warm up the yogurt so it blends smoothly instead of clumping. Then stir the tempered yogurt back into the slow cooker, let it sit covered for 5 minutes, and finally stir in the fresh cilantro. That final touch brings the whole dish to life.

How to Serve Slow Cooker Chicken Tikka Masala Recipe

Garnishes

I always finish this dish off with a handful of freshly chopped cilantro—it adds a bright, herbal pop that contrasts beautifully with the creamy sauce. Sometimes, I like to sprinkle on a few toasted cumin seeds or a drizzle of extra yogurt for a cooling effect. If you love a little heat, toss on a few finely sliced fresh green chiles as well.

Side Dishes

My go-tos for sides with this chicken tikka masala are fluffy basmati rice and homemade garlic naan bread. If I’m feeling extra fancy, I whip up a simple cucumber raita to balance the spices and a quick side of roasted cauliflower tossed in turmeric and cumin. Trust me, your plate will be the star of any dinner table.

Creative Ways to Present

For special occasions, I like to serve this dish in small individual bowls garnished with edible flowers or a swirl of chili oil. Another fun idea is layering it in small glass jars as a layered tikka masala parfait with rice, sauce, and chicken for a visually stunning presentation. It’s a conversation starter and absolutely delicious.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. Each time I reheat, the flavors deepen beautifully, making the leftover meals taste even better the next day. Just be sure to separate the rice or bread so things don’t get soggy.

Freezing

This Slow Cooker Chicken Tikka Masala freezes like a dream! I portion it into freezer-safe containers and it keeps well for up to 3 months. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove. I recommend stirring occasionally so the sauce doesn’t separate.

Reheating

When reheating, I prefer warming it on low heat on the stove rather than microwaving, as this keeps the sauce creamy and the chicken tender. Add a splash of water or chicken broth if the sauce thickens too much. If you’re in a hurry, the microwave works fine—just heat in short bursts with stirring in between.

FAQs

Final Thoughts

I absolutely love how this Slow Cooker Chicken Tikka Masala Recipe turns out every single time — it’s like having a warm hug on a plate. Whether you’re new to Indian cooking or just looking for a comforting weeknight meal that packs major flavor with zero stress, this one delivers. Give it a try, and soon you’ll be sharing this easy, slow cooker magic with your favorite people, just like I do!

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