Slow Cooker Chicken Tikka Masala Recipe

If you’re a fan of rich, comforting Indian flavors but don’t want to spend hours at the stove, then this Slow Cooker Chicken Tikka Masala Recipe is about to become your new best friend. I absolutely love how effortlessly it brings together tender chicken and a creamy, spiced tomato sauce without you having to hover over a pan all day. Seriously, this recipe is the perfect mix of bold flavors and convenience – and once you try it, your family will be begging for seconds.

this Recipe

Ingredients You’ll Need

This recipe uses simple, staple ingredients that work in harmony to bring that signature tikka masala flavor. Keep an eye out for fresh ginger and whole-fat yogurt—they’re game changers here!

• Boneless, skinless chicken thighs: I love thighs for this because they stay juicy and tender even after hours of slow cooking.
• Kosher salt: Essential for seasoning your chicken just right to enhance all the flavors.
• Black pepper: Adds a subtle warmth and balances the spices.
• Vegetable oil: Ideal for searing chicken; it has a high smoke point and neutral flavor.
• Yellow onion: Minced finely to melt into the sauce and add natural sweetness.
• Serrano pepper: Seeded to control heat – you can leave the seeds in if you want more kick!
• Tomato paste: Concentrated tomato flavor is a must for that rich, vibrant sauce.
• Garam masala: This earthy, aromatic spice blend is the heart of tikka masala’s flavor.
• Smoked paprika: Adds a subtle smoky depth without overpowering.
• Ground turmeric: Gives that beautiful golden color and mild earthiness.
• Ground cumin: Adds warmth and complexity to the spice profile.
• Granulated sugar: Balances acidity and rounds out the sauce’s flavors.
• Fresh ginger: Grated fresh ginger brings brightness and zing you just can’t replicate with dried.
• Garlic cloves: Minced to infuse the sauce with savory richness.
• Tomato sauce: The base of the curry’s sauce—choose a good quality canned variety.
• Whole-fat plain yogurt: Adds creaminess and tang, but be sure it’s not Greek yogurt to avoid curdling.
• Fresh cilantro: Chopped and stirred in at the end for a fresh, herbaceous finish.

Variations

One of the things I love about this Slow Cooker Chicken Tikka Masala Recipe is how easy it is to customize. Whether you want to dial up the spice level or make it a little lighter, there’s a tweak here for you.

• Make it Creamier: I sometimes add a splash of heavy cream at the end for extra richness that my family adores.
• Heat Level: Leave the serrano seeds in or add a pinch of cayenne if you want a really fiery curry.
• Dairy-Free Version: I’ve swapped the yogurt for coconut cream with great results—still creamy and delicious, just a little different.
• Protein Swap: If you prefer chicken breasts, cook a bit less to avoid drying out, or toss in some chickpeas for a vegetarian spin with tofu.

How to Make Slow Cooker Chicken Tikka Masala Recipe

Step 1: Sear the Chicken for Maximum Flavor

Start by patting your chicken thighs dry and seasoning them generously with kosher salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then add the chicken. Sear for 2 to 3 minutes on each side until the skin is deeply browned—that caramelization locks in flavor and keeps the meat juicy after hours in the slow cooker. Remove the chicken to a cutting board and slice into roughly 1-inch pieces. Pro tip: Don’t skip this step—it makes such a difference!

Step 2: Build Your Flavor Base

Using the same skillet, add the minced onion, serrano pepper, tomato paste, garam masala, turmeric, smoked paprika, cumin, and sugar. Cook over medium-high heat until the onion softens and starts to brown around the edges—about 3 to 4 minutes. This step deepens the flavor and wakes up those spices. Stir in the garlic and grated ginger, cooking for another 30 seconds until fragrant. To lift off all those tasty browned bits stuck on the pan, splash in about 1/4 cup of water or chicken broth and give everything a good scrape. Those sacs of flavor are pure magic for your sauce.

Step 3: Slow Cook to Perfection

Transfer the skillet mixture to the slow cooker’s base. Add the sliced chicken pieces on top, then pour the canned tomato sauce over everything. Give it a gentle stir to combine. Cover and cook on LOW for 3 hours—that’s when the spices mellow and marry beautifully, and the chicken becomes melt-in-your-mouth tender. You’ll notice the house fills up with the most delicious aroma—you’ll want to eat straight from the pot.

Step 4: Finish with Creamy Yogurt

When the cooking time is up, carefully scoop out about 1/2 cup of the sauce and slowly whisk it into the whole-fat yogurt. This little tempering trick stops the yogurt from curdling when you add it back in. Stir the yogurt mixture into the slow cooker, cover, and let it sit for 5 minutes to warm through and thicken. Finally, stir in the fresh cilantro and you’re ready to serve.

How to Serve Slow Cooker Chicken Tikka Masala Recipe

Garnishes

I always finish with a sprinkle of fresh cilantro—that burst of freshness is unbeatable. Sometimes I like to add a little dollop of plain yogurt or a squeeze of lime for some tang and balance. If you’re feeling fancy, a few toasted almond slivers make a lovely crunchy contrast.

Side Dishes

For side dishes, I’m a big fan of classic basmati rice—it soaks up the sauce perfectly. Warm naan bread is a must-have too, great for mopping up every last bit. Occasionally, I’ll serve it with some simple roasted vegetables or a cucumber raita to cool things down if the curry’s a little spicy.

Creative Ways to Present

For a special occasion, I like to serve this Slow Cooker Chicken Tikka Masala Recipe in individual bowls layered over saffron or turmeric rice, with a sprig of cilantro and a drizzle of cream on top. It feels festive and makes guests feel like they’re dining out. Another fun idea is to use mini naan pizzas topped with spoonfuls of the curry for a crowd-pleasing appetizer twist!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge for up to 3 days—this chicken actually tastes even better the next day once the flavors have settled. Just be sure to cool it completely before refrigerating to keep the texture just right.

Freezing

This Slow Cooker Chicken Tikka Masala freezes beautifully! I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove to keep the sauce creamy and smooth.

Reheating

Reheat leftovers on the stovetop over low heat, stirring occasionally. Adding a splash of water or broth helps keep the sauce from thickening too much. Steer clear of microwaving if you can—it’s less gentle and sometimes causes the yogurt to separate.

FAQs

Final Thoughts

This Slow Cooker Chicken Tikka Masala Recipe holds a special place in my heart because it delivers on rich, authentic Indian flavors without demanding hours in the kitchen. I love how easy it is to customize, and how the slow cooker transforms simple ingredients into a cozy, satisfying meal your whole family will adore. If you’ve been wanting to try your hand at homemade tikka masala but felt intimidated before, trust me—this recipe will make you feel like a pro in no time. Give it a go, and I promise you’ll have a delicious new weeknight favorite.

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