Slow Cooker Chicken Tikka Masala

There is something so comforting and satisfying in the intense aroma of slow cooker chicken tikka masala cooking in my kitchen. This dump-and-cook crockpot meal is rich and creamy, takes just a few minutes to prepare, and the slow cooker does the rest of the work. It’s delicious, fuss-free, and filled with flavor and depth.

The tender and flavorful chicken is simmered in a most aromatic, creamy tomato sauce with a blend of spices that characterizes this exquisite Indian dish, loved by many. The luscious and rich sauce is wonderful served over fluffy basmati rice, accompanied by the traditional buttery garlic naan on the side, and a sprinkle of fresh cilantro.

To me, this restaurant-worthy meal embodies the essence of Indian cuisine, with its warmth and aromas, and can be easily prepared at home. It has saved me so much time during busy weeknights when I was looking to serve a cozy, homemade meal. I love having the option to add the ingredients to the slow cooker and let it cook on its own. When I have time, I sear the chicken for extra flavor, but the naturally gluten-free dish still tastes great if I skip this step.

This is the type of meal that brings satisfaction to the whole family, and I always make sure to have it in my freezer as well. Since it’s so easy to prepare and I own two slow cookers (for my sanity!), this is a great tip, by the way – it saves me so much time! I usually make another batch and freeze it for later. I don’t add cream to the one that I plan to freeze. When I don’t feel like cooking, I thaw it, and it’s guaranteed that we will have a feast for the senses with almost no effort at all.

Why you will love this recipe 

• Restaurant-quality at home: I can make this taste like you got it from the best Indian restaurant by using all the authentic spices and slow-cooking the meal.
• It can be made to order: Instead of having to stick to what the restaurant gives me, making it myself means I can add or substitute whatever I like or don’t like. 
• Saves money: This is also a very frugal recipe, and I save a significant amount by making it at home for my family instead of going out to eat. It costs less than $10 to serve the whole family!
• Tender, juicy chicken and lots of flavor: It is so easy to make this because the slow cooker does all the work. The chicken is always juicy and packed with lots of flavor. 

What you will need

• Chicken: I use organic, skinless, boneless chicken breast, cut into 2-inch cubes.
• Veggies: The large organic tomato is diced, and the yellow onion is chopped into small pieces as well, so they cook evenly. 
• Wet ingredients: I prefer San Marzano tomato sauce for any tomato-based sauce, and this one is no exception. Cento San Marzano produces one of the finest, sweet, rich, and thick sauces available. Their tomato paste is also excellent. I get it in the tube because it can be stored more easily that way. The heavy cream is not added to the dish until the very end, and then it must be tempered, so keep that in mind. 
• Herbs and spices: This sauce is full of flavors, including garlic powder, which is easily worked into the entire dish with a mellow and sweet pungency. The onion powder works similarly, spreading throughout the sauce to impart a concentrated, savory flavor. I like to use ground turmeric for its peppery, earthy note and golden hue. I like how the paprika adds both color and spice. The ground cumin adds depth, while the finely grated peeled fresh ginger and ginger root give it an extra layer of warmth and zest. 
• Seasonings: There are different types of curry powders. For this one, I use the typical Indian-inspired powder made with coriander, turmeric, cumin, fennel seeds, peppercorns, and fenugreek seeds. It also has cardamom, mustard powder, chili powder, ginger, and garlic powder. I also like to make my own garam masala so I can control what (and how much) goes into it. Kosher salt also enhances the other flavors.

How to make

Mix it up: First, I mix the onion powder, garlic powder, turmeric, garam masala, curry powder, cumin, paprika, coriander, ginger root, and salt in a bowl.

Season and sear: Then, I toss the chicken pieces to coat them evenly, and if I have time, I quickly sear them in a skillet over medium-high heat, just until they are lightly golden brown. If no, I skip the searing step.

Cook: I add the chicken to the slow cooker along with the onion, diced tomatoes, tomato sauce, tomato paste, and ginger, stirring well before covering the pot and cooking on low for 8 hours or on high for 4 hours.

Add the cream: Afterward, I heat the heavy cream in the microwave for 1 minute before stirring it into the pot and slow-cooking it for an additional 20 minutes. If the mixture is too thin, I make a cornstarch slurry by mixing two tablespoons of cornstarch with three tablespoons of water and adding it to the sauce. Continue to cook until it thickens.

Serve: Finally, I season to taste before serving with rice. 

Expert tip

The best cut of chicken for chicken tikka masala

Many people use chicken thighs for this recipe because the dark meat is juicier and tends to stay moist longer. I find that using the slow cooker, the meat stays moist anyway, unless it is cooked for a very long time, which is quite challenging to do. However, dark meat does have a meatier and richer taste too, so if that is more to your liking, use boneless, skinless thighs.

More tips to consider:

• Try to cut the meat into the same-sized pieces so they cook evenly. 
• The chicken can be seasoned and then mixed with 1 cup of full-fat, unflavored Greek yogurt and marinated for 4-6 hours. This is not a mandatory step, but it can add extra softness and flavor to the chicken. I find that the slow cooker creates a perfect dish even if I skip this step.
• Use low heat, if possible, and cook for a longer period of time. Low and slow makes the meat more tender and flavorful.
• Don’t forget to temper the cream. It may separate or congeal if poured directly into the hot sauce. 
• If I know I am freezing a batch, I leave out the cream until afterward because it does not freeze as well. 
• For even more flavor, sear the chicken before putting it in the slow cooker. 

Recipe variations and add-ins:

• Different meats: Instead of chicken, I sometimes use turkey or pork. It still tastes incredible. 
• Make it lighter: To make this dish a little lighter, use low-fat Greek yogurt instead of heavy cream. 
• Different herbs: Other herbs can be used in the garam masala or to replace some of the herbs and spices in the recipe. For example, star anise can add a licorice-like flavor to the dish, while bay leaves can add a hint of floral herbs.
• Add zest: Another way to add some zest is to add some… zest. I prefer lime or lemon zest, but orange zest is also a good option. 
• Spicy masala: For those who really like to spice things up, add some cayenne pepper or red pepper flakes for an extra kick.
• Vegetarian: Substitute the chicken for firm tofu. Additionally, the tofu should be lightly seared and added towards the end of the cooking process.
• Instant Pot: This delicious, Indian-inspired dish can also be easily made in the Instant Pot or Pressure Cooker. Check my recipe for Instant Pot Chicken Tikka Masala.

Serving suggestions:

Many people use basmati rice with their chicken tikka masala. I love it too, but I also like to serve mine over coconut rice, which is made from jasmine rice and coconut milk. The sweeter, stickier rice is a better complement to the rich, spicy sauce. The rice also absorbs more juice, making every bite exceptionally flavorful. With so many different spices, it’s nice to have a mild bread to dip in the sauce, like my Amish potato dinner rolls, to help get every last drop. 

Another way to cool off the palate is with a creamy salad, such as this broccoli cauliflower salad. It also features chopped apples, cranberries, almonds, and feta cheese, accompanied by a homemade honey lemon poppy seed dressing. Even the picky eaters will find something to enjoy. I like to put out the fire with some fabulous desserts. Ice cream or sorbet is my favorite. I especially love this with my tangerine sorbet because it has only one ingredient, and the tangy flavor complements the tomato-based spicy entrée. 

How to store leftovers:

• Refrigerate: I can store leftovers in an airtight container in the fridge for up to five days.   
• Freezing: To keep leftovers for longer, I like to put them in quart-sized freezer bags, which I can lay down, so they don’t take up much room. They will stay fresh for three months. 
• Defrost: I thaw it overnight in the refrigerator for the best texture and taste.
• Reheating: To reheat, I put it in a saucepan on medium heat and let it cook until it is heated through. Or it can be reheated in the microwave for one to two minutes.   

Frequently asked questions

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