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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 Tikka Masala
- 5 5 boneless, skinless chicken thighs, cut into 1 ½-inch cubes
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons fresh ginger, minced
- 29 ounce can of tomato puree
- 1 ½ cups plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons Garam masala
- 1 teaspoon tumeric powder
- 1 tablespoon cumin
- ½ tablespoon sweet paprika
- 2 teaspoon salt, or to taste
- ¾ teaspoon cinnamon
- ¾ teaspoon fresh ground black pepper
- 1–3 teaspoon cayenne pepper, depending on your heat preference
- 2 leaves bay
- 1 cup heavy cream
- 3 tablespoons cornstarch
- Lemon juice from half a small lemon
- Chopped parsley or cilantro, for topping
- 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.
- Cover and cook for 4 hours on low (or 2 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.
- Serve hot over a bed of white (or brown) rice.
- Store leftovers in an airtight container in the fridge for up to 5 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Photography by Jesse Reilly