Easy Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala is a good option when you want a rich curry without spending the evening standing over the stove. The chicken is coated with yogurt, ginger, garlic, lemon juice, and warm spices, then slow-cooked with onion and tomato until tender.

Heavy cream and dried fenugreek are stirred in near the end, giving the sauce its smooth texture and familiar restaurant-style flavor. Serve it with basmati rice or warm naan for a filling dinner that requires only about 30 minutes of hands-on preparation.

Recipe Ingredients

• Chicken Breasts – Use boneless, skinless chicken breasts and cut them into evenly sized pieces so they cook at the same rate. Chicken thighs can also be used.
• Plain Yogurt – Yogurt helps the spice mixture cling to the chicken and forms the base of the marinade.
• Kashmiri Red Chili Powder – This spice gives the chicken its deep red color and mild warmth. It is generally less hot than cayenne pepper.
• Garam Masala and Turmeric – Garam masala adds warmth and complexity, while turmeric contributes earthy flavor and color.
• Ginger and Garlic – Fresh ginger and garlic season the chicken and give the curry its aromatic base.
• Yellow Onions and Tomato Purée – Softened onion and tomato purée form the body of the slow-cooked sauce.
• Heavy Cream and Kasoori Methi – Cream rounds out the tomato flavor, while dried fenugreek leaves add the distinctive aroma often associated with tikka masala.
• Pantry Basics – You will also need kosher salt, lemon juice, oil, tomato paste, and fresh cilantro.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Use Chicken Thighs: Boneless, skinless thighs can replace the chicken breasts. Cut each thigh into 2–3 pieces and cook until tender.
• Make It Dairy-Free: Replace the yogurt with an unsweetened dairy-free yogurt and use coconut cream or cashew cream instead of heavy cream.
• Use Fresh Tomatoes: If good-quality tomato purée is unavailable, blend approximately 3 fresh ripe tomatoes until smooth.
• Adjust the Heat: Reduce the Kashmiri chili powder for a milder curry. For more heat, add a small amount of cayenne pepper.
• Use Cashew Cream: Blend ½ cup cashews with ½ cup warm water until smooth, then use it in place of the heavy cream.

This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!

Step by Step Instructions

Step 1: Cut the chicken breasts into approximately 2-inch pieces and place them in a large bowl. Add 2 teaspoons of kosher salt and the lemon juice, then mix well. Add the yogurt, Kashmiri red chili powder, turmeric, garam masala, grated ginger, and minced garlic. Stir until every piece is evenly coated, then let the chicken marinate while you prepare the onion and remaining ingredients.

Step 2: Heat the oil in a medium skillet over medium heat. Add the finely diced onions and the remaining ½ teaspoon of salt. Cook for about 5 minutes, stirring frequently, until the onions begin to soften and turn translucent.

Step 3: Transfer the softened onions to the slow cooker and spread them into an even layer. Pour the tomato purée over the onions, distributing it across the bottom of the slow cooker.

Step 4: Arrange the marinated chicken evenly over the tomato purée. Scrape any remaining yogurt and spice mixture from the bowl into the slow cooker. Cover with the lid and cook on High for 4 hours.

Step 5: After 4 hours, stir in ½ cup of the heavy cream. Crush the dried fenugreek leaves between your palms and add them to the curry, followed by the chopped cilantro. Stir well, taste the sauce, and mix in 1–2 tablespoons of tomato paste as needed for a deeper tomato flavor.

Step 6: Add the remaining cream if you prefer a milder, creamier sauce. Stir until everything is evenly combined and warmed through. Taste and adjust the salt if necessary, then serve the Chicken Tikka Masala with basmati rice and warm naan.

FAQs

Is Slow Cooker Chicken Tikka Masala spicy?
Kashmiri chili powder usually adds more color than intense heat, but brands vary. Reduce the quantity for a milder curry or add cayenne pepper if you prefer more spice.

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work well in the slow cooker and tend to remain especially juicy. Cut them into large, even pieces before marinating.

Can I cook this recipe on Low?
You can cook it on Low, although the timing will be longer. Begin checking the chicken after approximately 6 hours and make sure it reaches a safe internal temperature of 165°F.

What can I use instead of heavy cream?
Unsweetened coconut cream or homemade cashew cream can be used. Coconut cream will add a slight coconut flavor, while cashew cream remains more neutral.

Storage

• To Store: Allow the curry to cool, then transfer it to an airtight container. Refrigerate for up to 3 days.
• To Reheat: Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of water if the sauce has thickened in the refrigerator.
• To Freeze: Freeze the cooled curry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The cream sauce may look slightly separated at first, but gentle heating and stirring should help bring it back together.

📖 Recipe

Slow Cooker Chicken Tikka Masala

Tender marinated chicken slow-cooked with onion, tomato, warm spices, cream, and dried fenugreek in a rich tomato-based curry. Serve with basmati rice and naan.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dinner

Cuisine Indian-Inspired

Servings 6

Equipment

• Slow cooker
• Large Mixing Bowl
• Medium skillet
• Cutting Board
• Sharp Knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

  

For the Chicken

• 2 pounds boneless skinless chicken breasts
• 2½ teaspoons kosher salt divided
• 1 tablespoon lemon juice
• 3 tablespoons plain yogurt
• 1 tablespoon Kashmiri red chili powder
• ½ teaspoon ground turmeric
• 1½ teaspoons garam masala
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic

For the Sauce

• 2 tablespoons oil
• 2 medium yellow onions finely diced
• 1½ cups tomato purée
• ½ –¾ cup heavy cream
• 1 –2 tablespoons tomato paste
• 2 tablespoons kasoori methi or dried fenugreek leaves
• ½ cup chopped fresh cilantro

Instructions

 

• Cut the chicken breasts into approximately 2-inch pieces and place them in a large bowl.
• Add 2 teaspoons of kosher salt and the lemon juice. Mix until the chicken is evenly coated.
• Add the yogurt, Kashmiri red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow the chicken to marinate while you prepare the remaining ingredients.
• Heat the oil in a medium skillet over medium heat. Add the diced onions and remaining ½ teaspoon of salt.
• Cook for approximately 5 minutes, stirring frequently, until the onions begin to soften and turn translucent.
• Transfer the cooked onions to the slow cooker and spread them into an even layer.
• Pour the tomato purée over the onions, then arrange the marinated chicken evenly on top.
• Cover the slow cooker and cook on High for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
• Stir in ½ cup of heavy cream.
• Crush the kasoori methi between your palms and add it to the curry along with the chopped cilantro.
• Stir in 1 tablespoon of tomato paste. Taste the sauce and add the remaining tomato paste and cream if needed.
• Mix until the sauce is smooth and evenly combined, then serve with basmati rice and naan.

Notes

• Chicken thighs can be used instead of chicken breasts. Cut each thigh into 2–3 large pieces.
• Use unsweetened coconut cream or cashew cream in place of heavy cream for a dairy-free variation.
• If tomato purée is unavailable, blend approximately 3 ripe tomatoes until smooth.
• Begin with ½ cup of cream and 1 tablespoon of tomato paste, then add more only after tasting the sauce.
• Crush the dried fenugreek leaves between your palms before adding them to release more aroma.

Keyword Slow Cooker Chicken Tikka Masala