There’s something truly comforting about simmered spices mingling all day long, and that’s exactly what makes this Slow Cooker Chicken Tikka Masala Recipe a standout in my kitchen. The creamy, rich sauce paired with tender chicken is the kind of meal that welcomes you home and feels like a warm hug on a plate.

Two white bowls are shown on a white marbled surface with a light green cloth in the background. Each bowl contains a dish with two clear layers: on one side, there is fluffy, white rice with visible grains, and on the other side, there are chunks of orange curry sauce-coated pieces, garnished with small green cilantro leaves scattered on top. The bowls sit on a wooden board, and fresh cilantro leaves are placed in front. The image has a warm, natural light look, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Tikka Masala Recipe
Top Tip
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Tikka Masala Recipe

Why You'll Love This Recipe

Honestly, this slow cooker version of chicken tikka masala has become my go-to for busy nights. It’s hands-off, deeply flavorful, and perfectly balanced between creamy and spicy without ever feeling heavy.

Effortless Cooking: Toss everything into the slow cooker and forget about it—no need to babysit the stovetop for hours.
Deep, Authentic Flavors: The homemade spice blend simmers for hours, letting the aromas and tastes truly develop.
Flexible Spice Level: You control the heat with cayenne pepper, so it’s perfect whether you like it mild or with a little kick.
Creamy & Tender: The addition of Greek yogurt and heavy cream ensures the chicken stays juicy and the sauce silky smooth.

The image shows a black cooker filled with a thick orange curry that has chunks of meat covered in it. The curry is smooth and creamy in texture, dotted with bright green cilantro leaves spread across the surface. A wooden spatula is resting inside the cooker, partly coated with the curry. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Slow Cooker Chicken Tikka Masala Recipe has a role, from building layers of flavor to achieving that signature creamy texture. Using quality spices and fresh ingredients will really shine through in the final dish.

Flat lay of fresh raw chicken thighs cut into cubes, a small bright yellow onion whole and unpeeled, a small pile of fresh peeled ginger root, several whole garlic bulbs with papery skins intact, a small heap of ground spices including cumin, turmeric, coriander, and cinnamon arranged neatly, a simple white ceramic bowl filled with smooth red tomato puree, a small white bowl holding thick creamy Greek yogurt, another white bowl containing heavy cream, a tiny white bowl with fine tapioca starch powder, a small white bowl with dried fenugreek leaves, a few fresh cilantro sprigs with vibrant green leaves, and a small white bowl of bright red cayenne powder, all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: Juicy, forgiving, and packed with flavor; they hold up perfectly during slow cooking without drying out.
Yellow onion: Grated for subtle sweetness and body in the sauce without chunky bits getting in the way.
Ginger: Adds a zesty warmth that’s essential for authentic tikka masala taste.
Garlic: Provides depth and that irresistible savory aroma.
Spice blend: This custom mix of cumin, coriander, turmeric, cinnamon, and more creates complex, warm flavors.
Tomato puree: The rich base that gives color and tang, balancing the creaminess.
Greek yogurt: Adds creaminess and a slight tang, tenderizing the chicken during cooking.
Heavy cream: Enriches the sauce, making it luxuriously smooth and silky.
Tapioca starch: A secret helper to thicken the sauce beautifully without clumps.
Dried fenugreek: Adds an unmistakable earthy, slightly sweet flavor that’s signature to tikka masala.
Cayenne pepper: Optional kick that gives you control to customize the spice level.
Cilantro: Fresh garnish that brightens up the dish at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with this recipe by adjusting the spice levels and sometimes swapping out ingredients based on what I have. It’s super forgiving and easy to tailor, so definitely make it your own!

Variation: I sometimes swap chicken thighs for boneless chicken breasts if I want a leaner option, but thighs really offer the best texture and flavor.
Dairy-Free Option: Use coconut yogurt and coconut cream instead of Greek yogurt and heavy cream — it changes the flavor but keeps things creamy and delicious.
Veggie Boost: Throw in some chopped cauliflower or bell peppers halfway through cooking for extra veggies and freshness.

Step-by-Step: How I Make Slow Cooker Chicken Tikka Masala Recipe

Step 1: Whisk Your Spice Blend

Mix all the spices called for in the spice blend until well combined. This step always smells incredible and sets the tone for the whole dish. I like to make a big batch of this blend to keep on hand—it saves time and amps up flavor.

Step 2: Toss Chicken and Aromatics Into the Slow Cooker

Add the cubed chicken thighs, grated onion, garlic, and ginger to your slow cooker. Sprinkle the spice blend all over, then toss everything together so the chicken is nicely coated. This step is where the magic starts as the spices begin to mingle directly with the meat.

Step 3: Stir in Tomato Puree and Yogurt, Then Cook

Pour in the canned tomato puree and Greek yogurt, then mix it through gently but thoroughly. Cover the slow cooker, set it to low, and let it do its thing for about 4 to 5 hours. The slow heat breaks down the chicken beautifully and thickens the sauce.

Step 4: Finish With Cream, Tapioca, and Fenugreek

About 15 minutes before serving, whisk the heavy cream with the tapioca starch until smooth, then stir this mixture into the slow cooker along with the fenugreek. This finishing touch makes the sauce irresistibly creamy while thickening it just right. Taste and adjust salt or cayenne pepper as needed.

Top Tip

From personal experience, little tweaks make a huge difference when you’re slow-cooking tikka masala! These tips have helped me get every batch just right.

Pre-mixing the spices: I always whisk the spice blend beforehand to ensure even flavor distribution.
Grating onion and ginger: Keeps the texture silky and avoids large chunks, which can overpower).
Adding cream and starch late: This prevents cream from splitting and thickens the sauce perfectly.
Don’t overcook: Keep an eye on the time—cooking longer than 5 hours can make the chicken too soft.

How to Serve Slow Cooker Chicken Tikka Masala Recipe

chicken tikka masala - Serving Suggestion

Garnishes

I always sprinkle fresh chopped cilantro at the very end—it adds a pop of color and brightness. Sometimes I like a squeeze of fresh lime juice or a drizzle of extra cream for richness, especially if serving to kids.

Side Dishes

This chicken tikka masala pairs beautifully with fluffy basmati rice—always my first choice. I also love serving it alongside warm naan bread to scoop up all that luscious sauce, and a simple cucumber raita to cool things down.

Creative Ways to Present

For a dinner party, I’ve served this in mini ramekins topped with a sprinkle of toasted cumin seeds and a few tiny fresh chili slices for color and contrast. It’s a fun, elegant way to showcase a home-cooked favorite.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely, then store them in airtight containers in the fridge. The flavors actually deepen overnight, and it reheats really well for next-day lunches or quick dinners.

Freezing

This recipe freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of water or cream helps loosen the sauce if it’s thickened too much.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Slow Cooker Chicken Tikka Masala Recipe?

Absolutely! You can use boneless, skinless chicken breasts, but be aware they tend to become a bit drier with slow cooking, so keep an eye on the timing and avoid overcooking.

Is it okay to substitute Greek yogurt with something else?

Yes! If you’re dairy-free or prefer a different option, coconut yogurt or even cashew cream can substitute nicely while still adding creaminess and tang.

Can I make the spice blend ahead of time?

Definitely! Making the spice blend in advance actually helps the flavors fuse and makes the cooking process quicker. I like to store it in a small airtight jar.

What’s the best way to thicken the sauce without tapioca starch?

If you don’t have tapioca starch, cornstarch or arrowroot powder works as a thickener too. Just mix with some cream or water before adding so you avoid lumps.

Final Thoughts

This Slow Cooker Chicken Tikka Masala Recipe is truly one of those dishes I rely on when I want big flavor with minimal fuss. It’s been a life-saver on busy evenings and always feels like a special treat. I hope you enjoy making it as much as I do, and that it becomes a favorite in your home too.