There’s something about the creamy, spiced richness of this Slow Cooker Chicken Tikka Masala Recipe that makes dinner feel like an indulgence without any fuss. It’s slow-cooked magic that lets the flavors deepen while you go about your day—truly a weeknight hero.
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Why You'll Love This Recipe
This recipe has been a game-changer in my kitchen. The slow cooker does the heavy lifting while infusing the chicken with warm spices and creamy tomato goodness that’s just irresistible. It’s comfort food with an exotic twist that’s easier than you might think.
- Effortless Depth of Flavor: Cooking low and slow lets the spices fully bloom, creating layers of taste you can’t get in a quick stovetop meal.
- Hands-Off Cooking: Toss all ingredients in and let your slow cooker work its magic—perfect for busy days or when multitasking in the kitchen.
- Customizable Heat: You control the spice level, so everyone from mild lovers to those craving heat can enjoy it.
- Comfort Food That Feels Fancy: Perfect for family dinners or even impressing guests without sweating over the stove.
Ingredients & Why They Work
Each ingredient plays a crucial role in creating that iconic tikka masala flavor—richness from cream, tang from yogurt, and a perfectly balanced spice blend that wakes up your palate. Here’s why I love each one and some tips on choosing them.
- Chicken thighs: They stay juicy and tender after slow cooking, much better than breasts which can dry out.
- Yellow onion (grated): Grating dissolves it into the sauce, adding sweetness without big chunks.
- Fresh ginger: Adds a zesty warmth that complements the spices beautifully.
- Garlic: Essential for that classic savory depth.
- Spice blend: A mix of cumin, coriander, fenugreek, and more creates that trademark complex flavor.
- Tomato puree: The rich base for the curry, adding a subtle tang and body.
- Greek yogurt: Brings a creamy tang and tenderizes the chicken gently.
- Heavy cream: Adds richness and silky texture at the end without overpowering.
- Tapioca starch: Works as a natural thickener—better than cornstarch for creaminess here.
- Dried fenugreek: A signature herb in tikka masala offering a slightly sweet, nutty flavor.
- Cayenne pepper: Totally optional but great if you like a little kick!
- Fresh cilantro (for serving): Brightens and freshens every bite just before eating.
Make It Your Way
I love tweaking this Slow Cooker Chicken Tikka Masala Recipe depending on who’s at the table or what’s in my pantry. Don't hesitate to make it your own—you’ll enjoy it even more that way!
- Variation: Sometimes I swap out the heavy cream for coconut milk to give it a subtle tropical twist that’s perfect when I’m craving something a bit different.
- Spice Level: If you’re sensitive to heat, start with just a pinch of cayenne and build up gradually—better safe than sorry!
- Vegetarian Option: Try tofu or cauliflower instead of chicken for a meat-free version that still soaks up the curry beautifully.
- Batch Cooking: Double the spices and sauce to freeze portions for quick, flavorful meals on busy days.
Step-by-Step: How I Make Slow Cooker Chicken Tikka Masala Recipe
Step 1: Prep the Chicken and Aromatics
Start by trimming chicken thighs of any excess fat and cutting them into about 1¼-inch cubes. I find this size perfect—it cooks evenly but won’t dry out. Grate a small yellow onion until you have about half a cup, then finely grate the ginger and mince the garlic. This helps all those flavors melt into the sauce later, no big chunks poking out.
Step 2: Mix the Spices and Combine Everything
Whisk together the spice blend ingredients in a small bowl—this fragrant mix is what makes tikka masala sing. Toss the chicken, onion, garlic, ginger, and spices together directly in your slow cooker, then add the tomato puree and Greek yogurt. Give everything a good stir so each piece of chicken is coated in that rich, flavorful sauce.
Step 3: Set It and Forget It
Cover your slow cooker and set it to low. Let it cook for 4 to 5 hours or until the chicken is tender and cooked through. Resist the urge to peek too often—slow cooking is all about patience for maximum flavor.
Step 4: Finish With Cream and Fenugreek
Once the chicken is cooked, whisk the heavy cream with tapioca starch until smooth then pour it into the slow cooker along with the dried fenugreek. Gently stir and let it cook about 10 more minutes—this thickens the sauce nicely and adds that signature fenugreek aroma that I adore.
Step 5: Taste and Adjust
Give it a taste and add cayenne if you want more heat or salt if needed. I usually keep it mild for family dinners but love adding a dash more cayenne for myself.
Top Tip
From cooking this Slow Cooker Chicken Tikka Masala Recipe a bunch of times, I’ve learned a few tricks that make all the difference between a good curry and one you’ll crave again and again.
- Use Thighs, Not Breasts: They retain moisture better in slow cooking and stay tender and juicy.
- Grate, Don’t Chop: Grated onion and ginger melt perfectly into the sauce, avoiding chunks that can overpower the bite.
- Add Cream Last: Pouring cream toward the end prevents curdling and keeps the sauce luxuriously smooth.
- Don’t Skip the Fenugreek: It’s subtle but essential for authentic flavor—the dish won’t taste the same without it.
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Garnishes
I always top this dish with plenty of freshly chopped cilantro right before serving. It adds a bright, herbal note that keeps the richness in check. For some extra warmth, I sometimes sprinkle a little garam masala or a squeeze of fresh lemon juice.
Side Dishes
Basmati rice is my go-to side here—it’s fragrant and soaks up the sauce perfectly. Sometimes I serve with warm naan bread for dipping or a simple cucumber raita to cool down the heat and add texture contrast.
Creative Ways to Present
For special occasions, I like to serve this Slow Cooker Chicken Tikka Masala Recipe in individual ramekins garnished with a swirl of cream and a sprig of cilantro. It instantly feels fancy without extra work. You can even layer it over a bed of saffron rice and toast some almonds on top for crunch.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
This recipe freezes beautifully—just cool it completely before portioning into freezer-safe containers. It keeps well for up to 3 months, letting you enjoy this cozy dish anytime.
Reheating
To reheat, gently warm it on the stove over low heat, stirring occasionally to prevent sticking. If the sauce thickened too much in the fridge, splash in a little water or cream to revive its luscious texture.
Frequently Asked Questions:
While you can swap in chicken breasts, they tend to dry out during the long, slow cooking process. Thighs stay juicy and tender, which is why I recommend them for the best results.
Fenugreek adds a signature flavor to tikka masala, but if you don’t have it, you can leave it out. The dish will still be delicious, though it won’t have quite the same depth. Some people substitute a small pinch of mustard seeds or maple syrup to mimic the sweet, nutty notes.
Absolutely! You can increase the cayenne pepper amount or add some extra Kashmiri chili powder in the spice blend. Remember to taste as you go so it suits your heat preference.
Yes, this Slow Cooker Chicken Tikka Masala Recipe is naturally gluten-free, especially if you serve it with basmati rice or gluten-free naan. Just check your ingredients like the tomato puree and spice blends to be sure they’re free from gluten additives.
Final Thoughts
This Slow Cooker Chicken Tikka Masala Recipe is one of those dishes I come back to time and again because it’s reliably delicious and so easy to prepare. Sharing it feels like gifting a warm hug after a busy day. I hope you’ll enjoy making it as much as I do—and maybe even find your own special tweaks along the way!
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Slow Cooker Chicken Tikka Masala Recipe
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Low Fat
Description
This Slow Cooker Chicken Tikka Masala recipe delivers tender chicken thighs simmered in a rich, spiced tomato cream sauce, infused with traditional Indian spices and fenugreek. Perfect for an effortless weeknight dinner, it combines creamy Greek yogurt, heavy cream, and a homemade aromatic spice blend for authentic flavor.
Ingredients
Main Ingredients
- 3 lbs chicken thighs, trimmed of excess fat, cut into 1 ¼-inch cubes
- 1 small yellow onion, grated (scant ½ cup)
- 1 tablespoon peeled and finely grated ginger
- 1 tablespoon minced garlic
- 2 cups canned tomato puree
- ½ cup low fat plain Greek yogurt
- ⅔ cup heavy cream
- 4 teaspoon tapioca starch
- 1 tablespoon dried fenugreek
- Cayenne pepper, to taste (optional)
- Cilantro, for serving
Spice Blend
- 1 tablespoon ground cumin
- 1 tablespoon mild Kashmiri chili powder
- 2 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Prepare Spice Blend: Whisk together all the spices listed under 'Spice Blend' in a small mixing bowl until evenly combined. Set aside.
- Combine Chicken and Aromatics: In a 6 or 7 quart slow cooker, add the chicken thighs, grated onion, minced garlic, and grated ginger. Sprinkle the prepared spice blend over the top and toss everything to coat the chicken thoroughly with the spices.
- Add Tomato and Yogurt: Pour in the canned tomato puree and the plain Greek yogurt. Toss again to mix all ingredients well.
- Slow Cook: Cover the slow cooker and cook on low heat for about 5 hours or until the chicken is cooked through and tender.
- Prepare Cream Mixture: In the liquid measuring cup used for the heavy cream, whisk the heavy cream together with the tapioca starch until smooth.
- Finish Cooking: Pour the heavy cream mixture into the slow cooker with the chicken. Add the dried fenugreek and gently stir to combine. If desired, season with cayenne pepper for extra heat and taste for salt, adjusting as needed.
- Serve: Serve the chicken tikka masala hot, garnished with fresh cilantro. It pairs beautifully with basmati rice.
Notes
- Trim excess fat from chicken thighs for a leaner dish but keep the skinless thighs for tenderness.
- If mild spice is preferred, start with 1 tablespoon Kashmiri chili powder and add more to taste.
- Tapioca starch helps to thicken the sauce while keeping it gluten free; cornstarch can be a substitute.
- Dried fenugreek adds authentic flavor but can be omitted if unavailable.
- This dish is excellent prepared a day ahead as flavors deepen overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
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