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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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Slow Cooker Chicken Tikka Masala Recipe
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
A rich and creamy Slow Cooker Chicken Tikka Masala made with tender chicken thighs simmered in a flavorful tomato-based sauce spiced with a homemade blend, finished with Greek yogurt and heavy cream for a luscious finish. Perfect for an easy, hands-off dinner with aromatic basmati rice.
Ingredients
Main Ingredients
- 3 lbs chicken thighs, trimmed of excess fat, cut into 1 ¼-inch cubes
- 1 small yellow onion, grated (scant ½ cup)
- 1 tablespoon peeled and finely grated ginger
- 1 tablespoon minced garlic
- 2 cups canned tomato puree
- ½ cup low fat plain Greek yogurt
- ⅔ cup heavy cream
- 4 teaspoon tapioca starch
- 1 tablespoon dried fenugreek
- Cayenne pepper, to taste (optional)
- Cilantro, for serving
Spice Blend
- 1 tablespoon ground cumin
- 1 tablespoon mild kashmiri chili powder
- 2 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Prepare Spice Blend: In a small mixing bowl, whisk together all the spices listed for the spice blend until well combined. Set the blend aside.
- Combine Main Ingredients: In a 6 or 7 quart slow cooker, add the chicken thighs, grated onion, minced garlic, and grated ginger. Sprinkle the prepared spice blend evenly over the ingredients, then toss everything to coat the chicken thoroughly.
- Add Tomato and Yogurt: Pour in the canned tomato puree and the low-fat Greek yogurt. Toss the mixture gently to evenly distribute the ingredients and spices.
- Slow Cook the Chicken: Cover the slow cooker and cook on low heat for about 5 hours until the chicken is fully cooked and tender.
- Prepare Cream Mixture: In the same liquid measuring cup used for the heavy cream, whisk the heavy cream and tapioca starch together until smooth and well mixed.
- Finish the Sauce: Pour the cream and starch mixture into the slow cooker with the cooked chicken. Add the dried fenugreek and gently stir to combine everything well. Cook for an additional 10-15 minutes to thicken the sauce slightly.
- Season to Taste: If desired, add cayenne pepper to increase the heat and adjust salt as needed. Stir well and taste to ensure the flavors are balanced.
- Serve: Serve the chicken tikka masala hot, garnished with fresh cilantro. It pairs beautifully with basmati rice for a complete meal.
Notes
- For more heat, increase the kashmiri chili powder or add extra cayenne pepper at the end.
- If you don’t have dried fenugreek, you can substitute with a smaller quantity of garam masala or skip it altogether, but it adds signature flavor.
- Use full-fat Greek yogurt for creamier texture and richer flavor.
- Tapioca starch is used here as a natural thickener; cornstarch can be a substitute if tapioca is unavailable.
- Chicken thighs are preferred for juiciness and tenderness; chicken breasts can be used but may result in drier texture.
- Slow cooker sizes between 6 to 7 quarts work best for evenly cooking this recipe.
- Preparing the spice blend in advance saves time on cooking day and enhances flavor development.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
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