Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

I am obsessed with chicken tikka masala and let’s be real — Indian food for that matter.

Whenever I go to an Indian restaurant, as American as this is, I always order chicken tikka masala.

I like trying each restaurant’s own take on chicken tikka masala and most of the time I have not been disappointed.

I love the complex flavors of Indian cuisine and the numerous spices used in their dishes to give you the most flavorful experience ever.

I always look to create restaurant favorites at home and this slow cooker chicken tikka masala is one of those.

When you’re tired after work, the whole dinner part of the evening is kind of daunting.

That’s where this slow cooker chicken tikka masala comes into play.

I prepped everything the night before and put everything into the slow cooker right before I left for work.

It’s so nice to walk into your house after work and smell dinner already prepared. It’s as if you have an in-house chef!

Tips to make this slow cooker chicken tikka masala dish

• Try to prep/chop everything the night before so you can put this into the slow cooker before you head out for the day
• Read the instructions carefully — some of the ingredients are not added at the beginning
• Use the correct spices

Can you make this vegan or vegetarian?

I don’t see why you can’t! You could substitute out the chicken for firm tofu (but I’d add that in at the end of cooking).

Can I omit any of the spices that I cannot find?

No! It is what creates the flavor of this dish.

Indian cuisine is highly flavorful because of the spices used.

Can I substitute sour cream for the yoghurt?

You can, but it MIGHT be too sour.

I accidentally added everything into the slow cooker, will my recipe be ruined?

No, it will be fine.

Other slow cooker recipes to love:

Slow cooker chicken enchilada soup

Slow cooker beef and broccoli

Slow cooker pumpkin coconut curry

Mississippi Roast

Slow cooker chicken pot pie soup

4.31 from 13 votes

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Slow Cooker Chicken Tikka Masala

If you love chicken tikka masala, this is an easy way to make it while you're away from the home!

Prep Time: 25 mins

Cook Time: 8 hrs

Total Time: 8 hrs 25 mins

Course: Dinner

Cuisine: Indian

Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 8

Calories: 356kcal

Author: Julie Chiou

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Ingredients

• 8 boneless skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 pounds) – cut into 1.5-inch cubes8 boneless skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 pounds) – cut into 1.5-inch cubes
• 1 large onion, diced1 large onion, diced
• 4 cloves of garlic, minced4 cloves of garlic, minced
• 2 tablespoons fresh ginger, minced2 tablespoons fresh ginger, minced
• 1: 29- ounce can of tomato puree1: 29- ounce can of tomato puree
• 1 1/2 cups plain yogurt1 1/2 cups plain yogurt
• 2 tablespoons olive oil2 tablespoons olive oil
• 2 tablespoons Garam masala2 tablespoons Garam masala
• 1 teaspoon tumeric powder1 teaspoon tumeric powder
• 1 tablespoon cumin1 tablespoon cumin
• 1/2 tablespoon sweet paprika1/2 tablespoon sweet paprika
• 2 teaspoon salt, or to taste2 teaspoon salt, or to taste
• 3/4 teaspoon cinnamon3/4 teaspoon cinnamon
• 3/4 teaspoon fresh ground black pepper3/4 teaspoon fresh ground black pepper
• 1-3 teaspoon cayenne pepper, depending on your heat preference1-3 teaspoon cayenne pepper, depending on your heat preference
• 2 leaves bay2 leaves bay
• 1 cup heavy cream1 cup heavy cream
• 3 tablespoon cornstarch3 tablespoon cornstarch
• Lemon juice from half a small lemonLemon juice from half a small lemon
• Chopped parsley or cilantro, for toppingChopped parsley or cilantro, for topping

Instructions

• Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
  Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
• Gently place the mixture in the insert of the crockpot and add the two bay leaves.
  Gently place the mixture in the insert of the crockpot and add the two bay leaves.
• Cover and cook for 8 hours on low (or 4 hours on high).
  Cover and cook for 8 hours on low (or 4 hours on high).
• When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze half a lemon over the mixture then stir to incorporate.
  When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze half a lemon over the mixture then stir to incorporate.
• Serve hot over a bed of white (or brown) rice.
  Serve hot over a bed of white (or brown) rice.
• Store leftovers in an airtight container in the fridge for up to 5 days.
  Store leftovers in an airtight container in the fridge for up to 5 days.

Video

Notes

Source: adapted from Cooking Classy

Nutrition Facts

Slow Cooker Chicken Tikka Masala

Amount Per Serving (1 Serving)

Calories 356 Calories from Fat 189

% Daily Value*

Fat 21g32%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 9g10%

Protein 27g54%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and note guaranteed to be accurate. 

Photography by Jesse Reilly