Slow Cooker Chicken Tikka Masala – tender chicken simmered with the warm, aromatic spices of Indian cuisine. This easy slow-cooker version brings your favorite dish to the dinner table without the fuss.
Chicken Tikka Masala recipe
Do you enjoy exploring new flavors? In every household there’s usually at least one picky eater. In my family there are two: my husband and my five-year-old daughter. My husband tends to play it safe—pizza, burgers, and plain chicken are his go-to choices. On most nights he’d happily eat at only a handful of restaurants.
But sometimes it’s worth stepping outside that comfort zone. When my husband married me he knew I love trying new foods and often plan culinary adventures. He’s learned that traveling with me usually means new meals are on the agenda, and while he may be wary at first, he often ends up enjoying the experience.
Locally, there’s an Indian restaurant I’d wanted to try for a while, and when I finally convinced Brian to go with me, he was surprised by how much he enjoyed the food. One of my favorite dishes is Chicken Tikka Masala — it’s rich, fragrant, and comforting. I like making it in the slow cooker because the chicken becomes exceptionally tender and the flavors meld beautifully with minimal effort.
We usually serve this with Basmati rice, spicy peas, and warm naan. It’s a family-friendly meal—picky eaters included.
Slow Cooker Chicken Tikka Masala recipe
This slow-cooker version keeps things simple: you combine the chicken and spices, let it cook low and slow, finish with cream, and serve. It’s great for busy days when you want a flavorful, comforting meal without spending a lot of active time in the kitchen.
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Slow Cooker Chicken Tikka Masala
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Ingredients
- 3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 1½ teaspoons paprika
- 1½ teaspoons ground cumin
- 1½ teaspoons salt
- 28 ounces petite-diced tomatoes
- ¾ cup heavy cream
- Cooked Basmati rice, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Add the chicken, onion, garlic, ginger, tomato paste, garam masala, paprika, cumin, salt, and diced tomatoes to the slow cooker. Stir to combine.
- Cover and cook on low for 6–8 hours (or on high for 3–4 hours), until the chicken is cooked through and tender.
- About 30 minutes before serving, stir in the heavy cream and continue cooking uncovered for the remaining 30 minutes to thicken the sauce slightly.
- Serve over cooked Basmati rice and garnish with chopped cilantro.
Notes
- Serve plain yogurt on the side with rice to mellow the heat if desired.
Nutrition
, Carbohydrates: 12g
, Protein: 36g
, Fat: 16g
Nutrition information is automatically calculated and should be used only as an approximation.
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