Slow Cooker Easy Chicken Tikka Masala Recipe

If you’re anything like me and crave rich, comforting flavors without spending hours in the kitchen, you’re going to adore this Slow Cooker Easy Chicken Tikka Masala Recipe. I absolutely love how the slow cooker makes the chicken tender and juicy while the spices infuse deeply, turning this dish into a family favorite every time. Stick around because I’m sharing all my tips to make sure your version is just as flavorful and effortless!

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Ingredients You’ll Need

The ingredients in this Slow Cooker Easy Chicken Tikka Masala Recipe come together to create that perfect balance of heat, creaminess, and tang. I always recommend using fresh spices when possible—they make a world of difference for the depth of flavor.

• Chicken breasts: I love using skinless, boneless breasts for lean, tender pieces that cook evenly in the slow cooker.
• Kosher salt: It seasons everything perfectly without making it too salty.
• Lemon juice: Adds a bright touch that helps tenderize the chicken.
• Plain yogurt: It’s a great marinade base that adds tang and helps tenderize the chicken wonderfully.
• Kashmiri red chili powder: Gives a deep red color and mild heat—essential for authentic flavor.
• Ground turmeric: Adds warmth and a beautiful golden hue.
• Garam masala: The essential spice blend that brings that signature Indian flavor.
• Ginger and garlic: Fresh grated ginger and minced garlic give the dish a vibrant, aromatic boost.
• Oil: Use a neutral oil like vegetable or canola to sauté the onions.
• Yellow onions: Finely diced onions add sweetness and build the curry’s base.
• Tomato puree: Provides that rich, luscious tomato flavor—try to find a good-quality brand or blend fresh tomatoes yourself.
• Heavy cream: This makes the curry luxuriously creamy; see my notes below for dairy-free options.
• Tomato paste: Packs an extra punch of concentrated tomato flavor.
• Kasoori methi (dried fenugreek leaves): The secret ingredient that adds a subtle, earthy note.
• Cilantro: Freshly chopped for garnish and that fresh pop of green.

Variations

I’m all about making recipes your own, so I often tweak this Slow Cooker Easy Chicken Tikka Masala Recipe to suit what I’m in the mood for or what I have in the pantry. You’ll find it’s very forgiving and perfect for personalization!

• Dairy-Free Version: I’ve swapped heavy cream for coconut cream or homemade cashew cream—both work beautifully to keep it creamy without dairy.
• Chicken Thighs Instead of Breasts: I love thighs for that extra juiciness; just cut each into two pieces, and it cooks up just as perfectly.
• Spice Level: Feeling bold? Add more Kashmiri chili powder or a pinch of cayenne. Want mild? Cut the chili powder down to half.
• Veggie Boost: You can toss in bell peppers or peas during the last hour for some extra color and nutrition.

How to Make Slow Cooker Easy Chicken Tikka Masala Recipe

Step 1: Marinate the Chicken

Start by cutting the chicken breasts into 2 to 3-inch cubes—this makes them easy to eat and helps them cook evenly in the slow cooker. Toss the chicken with 2 teaspoons of kosher salt and the lemon juice, which adds just the right amount of tang and helps tenderize the meat. Then stir in the plain yogurt, Kashmiri red chili powder, turmeric, garam masala, grated ginger, and minced garlic until every piece is well coated. I like to let this marinate while I prep the rest of the ingredients, though even 15 minutes makes a noticeable difference.

Step 2: Sauté the Onions

Heat oil in a medium pan over medium heat, then add the finely diced onions and half a teaspoon of salt. Stir frequently and cook for about 5 minutes until the onions soften and turn translucent but don’t brown. This step might sound small, but caramelizing the onions just a bit adds sweetness and depth to the tikka masala sauce. If you’re using an Instant Pot, you can save time by sautéing the onions right in the pot on the slow cooker setting.

Step 3: Layer Your Slow Cooker

Transfer the sautéed onions to the bottom of your slow cooker and spread them out evenly. Pour the tomato puree evenly over the onions, then layer the marinated chicken cubes on top. Close the lid, set your slow cooker to the high slow cook setting, and let it go for 4 hours. This slow cooking time lets all those flavors marry beautifully and creates that signature tender texture.

Step 4: Finish with Cream and Fenugreek

After 4 hours, your kitchen will smell incredible—the sign that dinner is near! Stir in the heavy cream and crush the dried fenugreek leaves between your palms before adding them in; this releases their aroma and flavor. Don’t forget to mix in the tomato paste, which boosts the richness of the dish. Give it a taste and adjust by adding more cream or even a teaspoon of sugar if the flavors need balancing. Garnish with freshly chopped cilantro right before serving.

How to Serve Slow Cooker Easy Chicken Tikka Masala Recipe

Garnishes

I’m a big fan of finishing this dish with a handful of chopped fresh cilantro because it adds that fresh, herbal burst that complements the creamy, spicy sauce. Sometimes I drizzle a little extra heavy cream on top just before serving for a restaurant-style touch.

Side Dishes

My go-to side dishes are fluffy basmati rice and warm garlic naan bread. The rice soaks up the sauce perfectly, and the naan is perfect for scooping up every last delicious bite. Sometimes I add a cucumber raita for a cooling contrast.

Creative Ways to Present

For special occasions, I like to serve the chicken tikka masala in individual bowls topped with a swirl of cream and sprinkled with finely chopped chili for color. You can also serve it over fragrant saffron rice or alongside roasted vegetables for an elegant plating that always impresses guests.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I usually store leftovers in airtight containers in the fridge—they’ll stay fresh for up to 3-4 days. The flavors actually deepen overnight, so I sometimes look forward to the next day’s lunch even more!

Freezing

This recipe freezes beautifully. I let it cool completely, then portion it in freezer-safe containers or bags. It keeps well for up to 3 months. When I want a comforting meal quickly, this frozen stash is a lifesaver.

Reheating

I reheat leftovers gently on the stovetop over low-medium heat, stirring occasionally to prevent the cream from curdling. Adding a splash of water or extra cream helps keep the sauce silky and fresh-tasting.

FAQs

Final Thoughts

This Slow Cooker Easy Chicken Tikka Masala Recipe really feels like a hug on a plate every time I make it. It’s simple enough for weeknights but special enough to serve at gatherings. I love how minimal prep turns into a dish that smells and tastes like you spent hours in the kitchen. Trust me, you’re going to want to keep this in your rotation—it’s one of those recipes that always pleases and makes home feel extra cozy.

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